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chilaquiles on a white plate with a fork
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Amazing Chilaquiles

Ready in 30 minutes in one pan, our Mexican Chilaquiles Rojos recipe is a quick and easy breakfast or brunch made with crispy tortillas, salsa, scrambled eggs, and an avocado crema worth obsessing over.
Course Breakfast
Cuisine Mexican
Keyword chilaquiles, chilaquiles mexicanos, chilaquiles recipe, chilaquiles rojos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 584kcal

Equipment

  • Pan

Ingredients

Chilaquiles

  • 6 corn tortillas soft
  • cup Canola oil
  • 4 eggs
  • 1 cup tomato salsa (red) 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
  • Crema Mexicana or sour cream
  • cilantro chopped
  • green onions thinly sliced
  • cotija cheese
  • queso fresco

Instructions

  • Cut 6 soft corn tortillas into triangles. In a small bowl, beat together 4 eggs.
    Ingredients for chilaquiles rojos labeled on a white surface
  • 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.
    tortillas fried in a cast iron pan
  • 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. 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.
    Red salsa on tortilla chips in a cast iron pan
  • Add in the eggs, stirring to combine, and top with ½ cup grated cheddar cheese. Cover the skillet and cook just long enough to melt the cheese.
    Tortillas and eggs mixed with cheese and salsa in a cast iron pan
  • Place the avocados, Greek yogurt/sour cream, garlic powder and lime juice in a blender or food processor. Process until very smooth. Make sure there are no lumps. Season with salt and pepper. 
    Avocado crema in a food processor
  • Serve Chilaquiles Rojos with avocado crema drizzled on top and desired toppings. Enjoy!
    Chilaquiles rojos in a skillet with avocado crema on top

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.
  • 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.

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