Chilaquiles

This chilaquiles recipe turns corn tortillas, salsa, and a few simple ingredients into a flavorful Mexican breakfast or satisfying meal. The tortilla pieces are toasted in a skillet, then briefly coated in a smooth salsa mixture. Add a fried egg, cheese, or your preferred toppings, and serve while warm.

The recipe makes four servings and takes about 30 minutes: 5 minutes to prepare and 25 minutes to cook. Use red salsa for chilaquiles rojos or green salsa verde for a green version. Freshly cooked tortilla chips give the dish its intended texture, so plan to fry them just before adding the salsa.

Table of Contents

Ingredients for this chilaquiles recipe

15 corn tortillas
2 tablespoons oil
½ teaspoon salt
2 cups fresh salsa
¼ cup chicken broth

For toppings, prepare 4 eggs, ¼ red onion, 2 tablespoons cilantro, and ¼ cup cotija cheese. Sour cream or another suitable cheese can also be served alongside the dish.

How to make chilaquiles

Cut the tortillas. Slice the corn tortillas into triangular wedges. Cutting them into similarly sized pieces helps them toast evenly.
Toast the tortilla pieces. Heat the oil in a large skillet over medium-high heat. Add tortilla wedges in batches and cook for 1–2 minutes per side, until toasted. Use tongs to turn them, and avoid overcrowding the pan.
Season the chips. Transfer the cooked tortilla pieces to a paper-towel-lined plate and sprinkle them with salt.
Blend the salsa mixture. Blend the salsa and chicken broth in a blender or food processor until smooth.
Coat and heat. Return the skillet to the heat, add the tortilla chips and salsa mixture, and toss until the chips are coated and everything is hot. Keep this step brief if you prefer the chips to retain more texture.
Add toppings and serve. Finish with red onion, cilantro, and cotija cheese. A fried egg makes the dish more substantial; add it just before serving.

Tips, substitutions, and serving ideas

Choose salsa to suit your taste. Refrigerated fresh salsa or homemade salsa works well. Since the recipe uses 2 cups, consider the salsa’s heat level before blending it in. Add hot sauce at the table if you want more spice.
Try other proteins. Fried or scrambled eggs are optional. Black beans, refried beans, chicken, beef, or pork can also be served with the chilaquiles.
Vary the toppings. Garlic, tomatoes, crema, tomatillo salsa, and hot sauce are additional options. Add toppings according to preference and serve them on the side when feeding a group.
Make the tortilla chips fresh. Store-bought tortilla chips behave differently when cooked with salsa and will produce a different texture. For the recipe as written, use corn tortillas and toast them in the skillet.
Prepare components ahead. Chilaquiles are best on the day they are made. If you want to save time, fry the tortilla chips ahead, then prepare the salsa mixture and finish the dish shortly before serving.

Recipe details

Yield: 4 servings
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Course: Breakfast or main course
Cuisine: Mexican

Estimated nutrition per serving

Calories: 404; fat: 16 g (25%); saturated fat: 4 g (25%); trans fat: 0.04 g; polyunsaturated fat: 4 g; monounsaturated fat: 7 g; cholesterol: 172 mg (57%); sodium: 1412 mg (61%); potassium: 597 mg (17%); carbohydrates: 54 g (18%); fiber: 9 g (38%); sugar: 6 g (7%); protein: 14 g (28%); vitamin A: 917 IU (18%); vitamin C: 3 mg (4%); calcium: 189 mg (19%); iron: 3 mg (17%).

Nutrition figures are estimates and may vary with the salsa, toppings, and ingredients used. Percent Daily Values are based on a 2,000-calorie diet.

Enjoy this chilaquiles recipe fresh

This chilaquiles recipe is a practical way to make a warm, savory meal with corn tortillas and salsa. For the best texture, cook the chips in batches and toss them with the salsa mixture shortly before serving. Finish with eggs, beans, or your favorite toppings to make the dish your own.