Chilaquiles are a classic Mexican breakfast dish made with lightly fried tortilla chips simmered in a flavorful sauce, topped with cheese, eggs, and other delicious garnishes. This recipe combines authentic flavors with easy-to-follow steps, so you can enjoy the ultimate chilaquiles experience at home.
Ingredients
For the Sauce:
10 fresh red tomatoes (or 2 cups canned diced tomatoes)
1 small onion, chopped
2 cloves garlic
1–2 dried or fresh chili peppers (like guajillo or serrano)
1 cup chicken or vegetable broth
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon sugar (optional, to balance acidity)
For the Chilaquiles:
8–10 corn tortillas, cut into triangles
¼ cup vegetable oil (for frying)
2 cups cooked chicken, shredded (optional)
½ cup crumbled queso fresco or feta
½ cup sour cream or Mexican crema
1 small red onion, thinly sliced
½ cup fresh cilantro, chopped
2 avocados, sliced
2–4 eggs (fried or scrambled, optional)
Lime wedges, for serving
Step-by-Step Instructions
Step 1: Make the Sauce
Roast the tomatoes, chili peppers, onion, and garlic in a dry skillet or on a baking sheet until slightly charred.
Blend the roasted vegetables with chicken or vegetable broth until smooth.
Pour the sauce into a saucepan, season with salt, pepper, and sugar (if using), and simmer on medium heat for 10 minutes to let the flavors meld.
Step 2: Prepare the Tortilla Chips
Heat the vegetable oil in a skillet over medium-high heat.
Fry the tortilla triangles in batches until golden and crispy, about 1–2 minutes per side.
Remove and drain on paper towels. Lightly season with salt.
Tip: For a lighter version, you can bake the tortilla triangles in the oven at 375°F (190°C) for 10–12 minutes until crispy.
Step 3: Combine Tortillas and Sauce
Pour the warm sauce over the freshly fried or baked tortilla chips.
Gently toss to coat, making sure the chips are slightly softened but not completely soggy.
Step 4: Add Chicken and Cheese
Top with shredded cooked chicken (optional).
Sprinkle crumbled queso fresco over the top.
Step 5: Garnish and Serve
Add dollops of sour cream or Mexican crema.
Garnish with thinly sliced red onion, fresh cilantro, and avocado slices.
Fry or scramble eggs separately and place on top if desired.
Serve immediately with lime wedges on the side.
Tips for the Best Chilaquiles
Sauce selection: Red sauce (salsa roja) is traditional, but green sauce (salsa verde) made with tomatillos gives a tangy twist.
Texture balance: Frying the tortillas ensures they remain slightly crisp under the sauce—avoid over-simmering.
Protein boost: Add shredded chicken, pulled pork, or even beans for a heartier meal.
Fresh toppings: Avocado, cilantro, and onions brighten the dish and add texture.
Eggs optional: Sunny-side-up or scrambled eggs are classic, but feel free to skip for a vegetarian version.
Why Chilaquiles Are Perfect
Chilaquiles are more than just breakfast—they’re a versatile, comforting meal. They are:
Quick to make with leftover tortillas or chicken
Flavor-packed with layers of sauce, cheese, and garnishes
Customizable to suit vegetarian, vegan, or protein-rich preferences
Authentic when prepared with traditional Mexican ingredients
Serving Suggestions
Pair with fresh fruit and Mexican-style coffee for a traditional breakfast spread.
Serve as a brunch dish with a side of refried beans and tortillas.
Top with pickled jalapeños or radishes for an extra zing.
Final Thoughts
The best chilaquiles recipe ever is all about layering flavors, textures, and fresh ingredients. Crispy tortilla chips meet rich sauce, creamy cheese, and vibrant toppings to create a dish that’s comforting, flavorful, and unforgettable. Perfect for weekend mornings or a celebratory brunch, chilaquiles are sure to impress family and friends.
Once you try this recipe, you’ll see why chilaquiles are a beloved Mexican classic—easy, delicious, and endlessly customizable!