Chilaquiles: the delicious, easy Mexican breakfast recipe you’ll make again and again

Total time: 30 Min
Difficulty: Low
Serves: 4 people
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By Cookist
for the sauce
3 tbsp
sweet onion, diced
Garlic cloves, minced
Crushed tomatoes
2 1/2 cups
chipotles in adobo sauce
Chicken stock
1 cup
tortilla chips or tortillas cut into strips
for the eggs
Extra virgin olive oil
2 tbsp
salt and pepper to taste
to garnish
queso fresco, crumbled
1/2 cup
radishes, thinly sliced
cilantro leaves, roughly chopped
1/2 bunch
Hot sauce

For a hearty, flavorful, easy-to-make breakfast that will set you up with plenty of energy for the day, you'll love this mouthwatering chilaquiles recipe.

Chilaquiles is a classic Mexican breakfast recipe made from cooking crispy fried tortillas or tortilla chips in a rich sauce and topped with cheese. You can add eggs, beans, avocado, or other types of protein to your chilaquiles – it's a fantastic dish to customize how you please.

You can make your chilaquiles with salsa rojo or salsa verde, depending on what you prefer. This tasty recipe is for chilaquiles with salsa rojo (red tomato sauce). It's a great way to start your day!

What is Chilaquiles?

Made from fried tortillas or tortilla chips simmered in either a red or green sauce, chilaquiles (pronounced chee-la-kee-less) is a classic, versatile Mexican breakfast dish originating in Central Mexico.

There are many regional variations of chilaquiles with additional ingredients, such as shredded chicken, beans, guacamole, and fried or scrambled eggs.

You might be wondering what the difference between chilaquiles and nachos is. Nachos are made from tortilla chips served with melted cheese and other ingredients.

Chilaquiles vs Migas

Like chilaquiles, migas is a popular Mexican breakfast dish. Chilaquiles is made by simmering fried tortillas pieces in a sauce and garnishing it with various additional ingredients.

Migas is made by scrambling eggs with tortilla strips or chips. You'll also often find ingredients like onions, bell peppers, tomatoes, chilis, garlic, queso fresco, and avocado in migas.

Is Red or Green Sauce Best for Chilaquiles?

The answer is: it's entirely up to you! Red (rojo) and green (verde) sauce are both used for chilaquiles. It's a matter of personal preference which you prefer.

How to Make Chilaquiles

To make authentic chilaquiles at home, start by cooking the onions and garlic for 2 to 3 minutes. Season the mixture with salt and pepper, then lower the heat and cook for a couple more minutes. Put the onions, tomatoes, chipotle peppers in adobo, and chicken stock in a blender and blitz the mixture until the sauce is completely smooth.

Pour the sauce back to the skillet and cook on medium-low for 10 minutes, or until the sauce reduces. Once the salsa has cooked down, turn up the heat and boil the salsa for 3 minutes.

Working in batches, toss in the tortilla chips, making sure to cover the chips before adding in the next handful. Repeat until all the chips have been added, then take the pan off the heat.

Chilaquiles can be made either crunchy or soft – it's up to you! While the sauce is boiling, fry the eggs for 3 to 5 minutes in a second pan. Lay the eggs over the tortilla chips and garnish your chilaquiles generously with queso fresco, radishes, and cilantro leaves.


How to Serve Chilaquiles

Chilaquiles are often enjoyed with queso fresco, chicken, pork, beans, or diced avocado.

Tips for Making Easy Chilaquiles

Feel free to play around with the garnishes. If you don't like cilantro or aren't a big fan of hot sauce, leave them out.

You can use vegetable or beef stock instead of chicken stock if you prefer.

There are plenty of delicious variations and additional ingredients you can put into your chilaquiles. Try adding shredded chicken or pork, diced avocado, or crema, or beans.

If you use corn tortillas, chilaquiles are gluten-free.

How to Store Chilaquiles

Store leftover chilaquiles in an airtight container. The sauce will last up to 5 days in the fridge, or 3 months when frozen.


In a large skillet, fry the onions and garlic for 2 to 3 minutes over medium-high heat.

Season with salt and pepper, then lower the heat and cook for an additional 2 minutes.

Transfer the onions to a blender. Add in tomatoes, chipotle peppers in adobo, and chicken stock. Blend until the sauce is smooth and lump-free.

Transfer the sauce back to the skillet and cook on medium-low for 10 minutes to reduce.

Turn the heat on the sauce up to medium-high. Boil for 3 minutes and working in batches, add in the tortilla chips.

Coat and cover the chips before each addition. Repeat until all the chips have been added. Take off the heat.

While the sauce is boiling, heat the oil in a second pan.

Fry the eggs for 3 to 5 minutes, depending on how soft or hard you like your eggs.

Place the eggs on the tortilla chips. Garnish with queso fresco, radishes, and cilantro leaves, and enjoy.


You can easily swap out the red salsa (salsa rojo) for green salsa (salsa verde) depending on which sauce you prefer.

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