Go Back
+ servings
chilaquiles with fried eggs, avocado slices, jalapenos, and avocado crema in a pan
Print

Chilaquiles Recipe

Indulge in the flavors of Mexico with my mouthwatering chilaquiles! Crispy tortilla chips simmered in a zesty homemade salsa, topped with cheese, and garnished with fresh cilantro, avocado crema, and topped with an egg.
Course Breakfast
Cuisine Mexican
Keyword chilaquiles, chilaquiles recipe, chilaquiles recipes, how to make chilaquiles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 584kcal

Equipment

Ingredients

Chilaquiles

  • 6 corn tortillas soft
  • cup Canola oil
  • 4 eggs
  • 1 cup tomato salsa (red) or tomatillo salsa (green), plus extra for serving
  • ½ cup cheddar cheese shredded

Avocado Crema

  • 2 large avocados ripe
  • 1 cup Greek yogurt or sour cream
  • ½ tsp. garlic powder
  • 3 Tbsp. lime juice from 1 large lime or 2 small limes
  • ½ tsp. maldon sea salt or kosher salt
  • tsp. black pepper

Optional Toppings

  • avocado slices
  • avocado crema
  • cilantro chopped
  • green onions thinly sliced
  • cotija cheese
  • queso fresco

Instructions

  • Cut 6 corn tortillas into triangles.
    6 corn tortillas
    cutting tortillas in half
  • In a large non-stick skillet over medium heat, add ⅓ cup Canola oil . Once hot, fry tortilla triangles in batches until golden, then dry on paper towels.
    ⅓ cup Canola oil
    frying tortilla chips in a pan
  • Add 4 eggs and fry until the whites are opaque but the yolks are still runny (sunny side up). Remove and set aside for later.
    4 eggs
    frying an egg in a pan
  • Add 1 cup tomato salsa (red) to the pan and stir, cooking until thickened.
    1 cup tomato salsa (red)
    stirring salsa in a pan
  • Add tortilla chips back to the pan and stir to mix with the salsa.
    stirring fried tortillas into salsa in a pan
  • Top with ½ cup cheddar cheese, cotija cheese , avocado slices, and avocado crema.
    ½ cup cheddar cheese, avocado slices, cotija cheese, avocado crema
    adding avocado crema to chilaquiles in a pan with sliced avocados and cheese
  • Finally, top with fried eggs, serve, and enjoy!
    fried eggs on top of chilaquiles in a pan

Avocado Crema

  • Place the 2 large avocados, 1 cup Greek yogurt, ½ tsp. garlic powder and 3 Tbsp. lime juice in a blender or food processor and blend until smooth with no lumps. Season with ½ tsp. maldon sea salt and ⅛ tsp. black pepper to taste.
    2 large avocados, 1 cup Greek yogurt, ½ tsp. garlic powder, 3 Tbsp. lime juice, ½ tsp. maldon sea salt, ⅛ tsp. black pepper
    smooth avocado crema mixed in a bowl

Video

Notes

  • Use store-bought corn tortillas: Substitute store-bought corn tortillas and skip the frying. I have done this many times and I get great results!
  • Keep the edges dry: When stirring the salsa into the lightly fried tortillas, keep a few of the edges dry to help retain some of that crispy texture.
  • Adjust the heat: The level of heat in Chilaquiles Rojos is completely customizable based on the type of salsa you use. Add anything from mild salsa to extra spicy or even make your own.

Nutrition

Calories: 584kcal | Carbohydrates: 34g | Protein: 20g | Fat: 44g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 890mg | Potassium: 913mg | Fiber: 10g | Sugar: 6g | Vitamin A: 847IU | Vitamin C: 15mg | Calcium: 248mg | Iron: 2mg