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Skillet filled with Chilaquiles Rojos

Chilaquiles Rojos

Chilaquiles Rojos! Corn tortillas are lightly fried until crispy, simmered in salsa, and combined with scrambled eggs and cheese for a quick and easy breakfast or snack.
Course Breakfast
Cuisine Mexican
Keyword chilaquiles mexicanos, chilaquiles recipe, chilaquiles rojos, chilaquiles verdes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 590kcal
Author Tara Margetson


  • 6 corn tortillas soft
  • 1/3 cup Canola oil
  • 4 eggs
  • 1 cup tomato salsa (red) tomatillo salsa (green) plus extra for serving
  • 1/2 cup cheddar cheese shredded

Optional Toppings

  • avocado
  • Crema Mexicana or sour cream
  • cilantro chopped
  • green onions thinly sliced
  • cotija cheese
  • queso fresco


  • Cut 6 soft corn tortillas into triangles.
  • In a small bowl, beat together 4 eggs.
  • In a large non-stick skillet or pan, drizzle a thin layer of Canola oil over medium heat. Once heated, add the tortilla triangles in batches, being careful not to overcrowd. Fry briefly on each side until crisp. Transfer to a towel-lined plate.
  • If necessary, add a little more oil to the skillet and pour in the beaten eggs. Cook, breaking up the eggs into small pieces, until scrambled but still retaining some moisture. Transfer to a plate and cover to keep warm.
  • Place the crispy tortillas back in the skillet and cover with 1 cup salsa (your choice of tomato or tomatillo salsa). Stir to combine, but keep a few edges uncovered to retain their crispy texture. Cook, stirring occasionally, for about 5 minutes to thicken the mixture.
  • Add in the eggs, stirring to combine, and top with 1/2 cup grated cheddar cheese. Cover the skillet and cook just long enough to melt the cheese.
  • Remove from heat, top with desired garnishes, and serve.


  • 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.
  • Add some leftovers: Have leftover chicken or meat? Heat them up before scrambling the eggs and toss them in for even more flavor. 
  • Adjust the heat: The level of heat in Chilaquiles Rojos is completely customizable based on the type of salsa you use. Add anything from a mild salsa to extra spicy or even make your own.
  • Add your favorite toppings: The toppings are also customizable based on what you have available. I added a few avocado slices and drizzled the top with a little crema. Cilantro, green onions, and thinly sliced onions would also work well.
  • Use a cheese you like: This particular recipe for Chilaquiles Rojos uses shredded Cheddar cheese, but I also enjoy topping the Chilaquiles with Queso Fresco. Queso Fresco is a Mexican cheese made from cow's milk or a combination of cow and goat's milk. It is white and soft with a crumbly texture that becomes creamy when heated, but does not melt.


Calories: 590kcal | Carbohydrates: 41g | Protein: 27g | Fat: 37g | Saturated Fat: 13g | Cholesterol: 367mg | Sodium: 1306mg | Potassium: 1113mg | Fiber: 12g | Sugar: 6g | Vitamin A: 1625IU | Vitamin C: 12.5mg | Calcium: 415mg | Iron: 3.5mg