Authentic Mexican Chilaquiles Recipe: Classic Red and Green Variations

Have you ever tried chilaquiles? It’s one of our favorite Mexican breakfast dishes.

Chilaquiles (chee-lah-KEE-lehs) begin with a tortilla chip base—similar to loaded nachos—but instead of a cheese sauce they’re drenched in a savory Mexican sauce (we use red enchilada sauce). The chips soften slightly while retaining some texture, and the dish is finished with a fried egg and fresh toppings for a rich, satisfying start to the day. Best of all, it’s on the table in about 20 minutes.

If you enjoy Mexican-inspired breakfasts, try Huevos Rancheros, Breakfast Tacos, or Breakfast Burritos for more ideas.

Why we think you’ll love it:

Authentic and unique. A classic Mexican breakfast with flavors similar to Huevos Rancheros and Chorizo and Eggs.
Delicious contrast. Runny fried egg yolks pair beautifully with enchilada-soaked tortilla chips.
Quick showstopper. Flavorful and attractive on the plate—ready in about 20 minutes.

Chilaquiles Ingredients

Vegetable oil (½ cup): For frying tortilla wedges until crisp and golden. Can substitute canola, peanut, or frying olive oil.
Yellow corn tortillas (12, cut into wedges): The sturdy base that softens in the sauce but keeps texture. Store-bought corn tortilla chips may be used instead.
Red enchilada sauce (1½–2 cups): Coats the chips in bold, savory flavor. Use homemade or a store-bought option. Use green enchilada sauce to make chilaquiles verdes.
Fried eggs (4): Sunny-side-up eggs with runny yolks are classic; cook a little longer for over-easy if preferred.
Avocado: Adds creaminess and freshness.
Crema Mexicana: Provides a cool, tangy contrast.
Queso fresco: Offers a salty, crumbly topping.
Cilantro: Brightens the finished dish.
Optional toppings: Sour cream, cotija cheese, jalapeños, diced onion, tomatoes, tomatillo salsa, or guacamole.

How to Make This Chilaquiles Recipe

Frying tortilla triangles in a pan of oil.

Tortilla chips. Heat oil in a large skillet over medium-high until shimmering. Cut tortillas into wedges and fry in batches, flipping once, until lightly browned and crisp. Drain on a paper towel–lined sheet and repeat until all are fried, adding oil as needed.

A pile of fried tortilla chips for making chilaquiles recipes.

Fried eggs. Drain most of the frying oil from the skillet, then melt ½ tablespoon butter over medium heat and cook eggs sunny-side-up: add eggs spaced apart and cook 2–3 minutes until whites are set and yolks remain runny.

Covering tortilla chips with red enchilada sauce in a pan.

Enchilada sauce. In a separate skillet, heat the enchilada sauce and add the tortilla chips, stirring gently to coat. Cook just until heated through, about 2 minutes. Season with salt to taste.

Serve. Plate the sauced chips, top with a fried egg, and garnish with avocado slices, cilantro, crema Mexicana, queso fresco, and a squeeze of lime if you like.

A plate of chilaquiles recipe topped with a fried egg, avocado, and cotija.

Kristyn’s Recipe Tips

Use a fork. Chilaquiles are softer than nachos, so a fork makes them easier to eat.
Fry tortillas in batches so they crisp evenly.
Don’t overcook the chips in the sauce — you want them softened but not mushy.
Cook eggs until whites are set and yolks remain runny for the best texture.
Add toppings just before serving for optimal freshness and contrast.
Serve immediately so the chips keep a slight crispness.

5 from 20 votes

Chilaquiles Recipe

By: Kristyn Merkley

Crispy tortillas simmered briefly in a bold red sauce, finished with fried eggs and fresh toppings for a spicy, comforting breakfast.

Servings: 4

Prep: 5

Cook: 15

Total: 20

Ingredients

½ cup vegetable oil
12 yellow corn tortillascut into wedges
1½-2 cups red enchilada sauce
4 fried eggs
avocado
crema Mexicana
queso fresco
cilantro

Instructions

Heat ½ cup oil in a large skillet over medium-high until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly browned and crisp.
Drain fried tortilla chips on a paper towel–lined baking sheet. Repeat until all tortillas are fried, adding more oil as needed.
Drain oil from the skillet and make fried eggs (sunny-side-up). Heat ½ tablespoon butter over medium until melted, then add eggs spaced apart and cook 2–3 minutes until whites are set but yolks are still runny.
In another skillet, heat the enchilada sauce and add the tortilla chips. Stir carefully to coat and cook until heated through, about 2 minutes. Season with salt to taste.
Plate the chips, top with a fried egg, and add toppings such as avocado, crema, queso fresco, cilantro, and lime.

Notes

Recipe Tips.

Use a fork—chilaquiles are softer than nachos and easier to eat this way.
Fry tortillas in batches so they crisp evenly.
The chips will soften as they simmer in the sauce; avoid overcooking to prevent mushiness.
Cook eggs until the whites are set and yolks remain runny.
Add toppings just before serving for the best texture.
Serve immediately so the chips keep a slight crisp.

Store. Chilaquiles are best served hot. If you have leftovers, store them in an airtight container in the refrigerator for up to one day and reheat gently in a pan on the stovetop.

Reheat on the stovetop for best results.

Nutrition

Calories: 317kcal, Carbohydrates: 53g, Protein: 13g, Fat: 6g

Nutrition information is automatically calculated and should be used as an approximation.

Recipe FAQ

Can I add meat?

Yes. The fried eggs provide protein, but you can make the dish heartier with shredded chicken, pork, or beef.

How should I store leftovers?

Chilaquiles are best hot. If saving leftovers, keep them in an airtight container in the refrigerator for up to one day and reheat gently in a pan on the stovetop.