Chilaquiles is everything I could ever want in an easy, classic Mexican breakfast dish. Crispy tortilla chips are simmered in salsa (I’m using salsa verde), then topped with fresh, savory ingredients that make every bite so satisfying.
Why You’ll Love It
- The salsa verde is top-notch. I find that many store-bought versions are too thick and lack that fresh flavor. My homemade version is bright, vibrant, and tastes so much more authentic.
- It’s super easy to make. Instead of frying the chips, I bake them quickly in the oven. And once the chips are crisped, everything comes together in under 10 minutes.
- It’s completely authentic. This recipe is truly reminiscent of the many chilaquiles I’ve had in Mexico. So fresh and flavorful, with no soggy chips!
You have no idea how excited I am to finally share this chilaquiles recipe with you! Every time I visit Mexico, I always order either chilaquiles or huevos rancheros (definitely check that recipe out too) for breakfast. They’re my go-to’s!
But when it comes to chilaquiles, I just love the way the crispy tortilla chips gently soak up the salsa verde. And the simple toppings like queso fresco, sliced onions, cilantro, oozy fried eggs, and a creamy Mexican crema really tie the whole dish together. Of course, enjoying this dish beachside on vacation in Mexico would be my first choice (obviously). But a close second is making it at home in my kitchen!
Chilaquiles Ingredients
- Tortillas: Make sure to use corn tortillas, as flour tortillas won’t crisp up the same and can get soggy under the salsa.
- Oils: A light spray of oil helps the tortillas crisp evenly in the oven without feeling greasy. You’ll also use a bit of oil in the pan to warm the salsa and fry the eggs.
- Salsa verde: This is the heart of the dish! A good salsa verde should be tangy, slightly spicy, and fresh. I think my homemade version is best, but you could swap in a store-bought jar to make this recipe quickly.
- Eggs: Fried eggs are a classic topping, and I usually like sunnyside-up eggs for that delicious runny yolk.
- Mexican cheese: Queso fresco is the traditional choice. It’s mild and slightly salty. Cotija cheese works great, too.
- Avocado and white onion: Slice these up for a creamy, refreshing bite in between all the richness.
- Mexican crema: This is the classic option, but I love my lime crema for a zesty spin.
- Cilantro: Always gotta have fresh chopped cilantro on all things Mexican!
Find the complete recipe with measurements below
How To Make Chilaquiles
Step one: Cut the tortillas. Stack the tortillas, then slice them into 8 wedges.
Step two: Crisp the chips. Spread the tortilla pieces onto a baking sheet, lightly spray with oil, and sprinkle with salt. Bake for 10 to 15 minutes at 400°F (200°C), tossing halfway through, until golden and crisp. Let them cool completely, for about 5 to 10 minutes.
Step three: Combine the chips and salsa. Heat 1 tablespoon of oil in a large skillet over medium heat. Pour in the salsa verde and simmer for 3 to 5 minutes, until warmed and slightly thickened. Note: If you’re using my homemade salsa verde, it usually just needs to be warmed through. Then, add the tortilla chips and toss to coat for only about 1 to 2 minutes, then turn off the heat. You want them softened, but not soggy!
Step four: Fry the eggs. Heat 1 tablespoon of oil in a skillet over medium heat. Crack in the eggs and fry to your liking (I prefer sunny side up). Season with salt and pepper. Note: I like to start this step while my salsa is simmering, so that the eggs and chips are done around the same time.
Step five: Assemble! Divide the chilaquiles between plates. Top each serving with 2 fried eggs, crumbled cheese, avocado, onion, a drizzle of crema, and cilantro. Enjoy while it’s warm!
Which Is Better: Chilaquiles Verdes or Roja?
While I prefer a green sauce on my chilaquiles, I took a poll on social media and it was split nearly evenly on which sauce everyone prefers. So if you’re in the red sauce camp, you can easily swap in salsa roja or my restaurant-style salsa recipe. Better yet, make chilaquiles divorciados which is half roja and half verde!
Common Questions
Yes, you can! Just make sure to use thick, sturdy chips (the kind labeled “restaurant-style” usually work best). But, I do think homemade chips really do make a difference. I find that they stay crisp longer and absorb the salsa better without turning mushy.
Think lightly coated, not drenched. You want enough salsa to soften the chips slightly, but not so much that they lose all texture. A quick toss in warm salsa for 1 to 2 minutes is usually perfect. Some chips will stay a little crisp, while others soften, which is exactly what you want.
There’s a lot of flexibility here, depending on which meal of the day you’re serving them! For lunch, you can add shredded chicken, chorizo, or even black beans for extra protein (my favorite). For toppings, I love radishes, pickled red onions, sliced jalapeños, or a squeeze of lime.
To be honest, chilaquiles is best eaten fresh, otherwise the chips a bit mushy the longer the dish sits. But what I’ve done before is store each component separately in the pantry or fridge: the chips, salsa verde, and toppings. Then, just reheat the salsa and chips from step three! This allows me to enjoy this dish for two weekday breakfasts.
More Mexican Recipes
- Chicken Fajitas: A weeknight dinner staple!
- Pozole: So hearty and comforting.
- Carnitas: My favorite slow cooker meat.
- Carne Asada: A true Taco Tuesday favorite.
- Or give these other Mexican recipes a try!
If you make this chilaquiles recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’d like to see more healthy food inspiration and exclusive content, join my free email community here.
Description
Video
Equipment
Ingredients
For the chilaquiles
- 4 (6-inch size) corn tortillas
- oil spray
- ½ teaspoon kosher salt
- 2 tablespoons extra virgin olive oil, divided
- 1 ½ cups salsa verde
- 4 large eggs
- kosher salt and ground black pepper, to taste
For the toppings
- ½ cup crumbled queso fresco or cotija cheese
- ½ avocado, sliced
- ¼ cup thinly sliced white onion
- Mexican crema or lime crema (this is my favorite!)
- roughly chopped fresh cilantro
Instructions
- Cut the tortillas. Preheat the oven to 400°F (200°C). Stack the tortillas, then slice into 8 wedges.
- Crisp the chips. Add the sliced tortillas to a baking sheet, lightly spray with oil, and sprinkle with salt. Bake for 10 to 15 minutes, tossing halfway through, until golden and crisp. Let them cool completely, for about 5 to 10 minutes.
- Combine the chips and salsa. Heat 1 tablespoon of oil in a large skillet over medium heat. Pour in the salsa verde and simmer for 3 to 5 minutes, until warmed and slightly thickened. Note: my homemade version of salsa verde doesn't need as much time to thicken as store-bought options. I usually just warm it. Add the tortilla chips and toss to coat, for about 1 to 2 minutes. You want them softened, but not soggy. Turn off the heat.
- Fry the eggs. Heat 1 tablespoon of oil in a skillet over medium heat. Crack in the eggs and fry to your liking (I prefer sunny side up). Season with salt and pepper. Note: I like to start this step while my salsa is simmering, so that the eggs and chips are done around the same time.
- Assemble. Divide the chilaquiles between plates. Top each serving with 2 fried eggs, crumbled cheese, avocado, onion, a drizzle of crema, and cilantro. Enjoy while warm.
Lisa’s Tips
- I love my homemade salsa verde and think the flavor is far superior to jarred versions. So if you have time, do click on the link above and make my homemade version.
- While baking or frying tortillas gives you a more authentic chilaquiles (as the chips are thicker), you can swap in your favorite store-bought tortilla chips as well. If you do, try to buy thicker, restaurant-style chips.
Nutrition
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Behind The Scenes
Instead of showing a behind-the-scenes photo in my kitchen, I thought I’d share two recent photos where I enjoyed chilaquiles on vacation—one in Playa del Carmen and the other in Cabo San Lucas. I’ve also got an upcoming trip to Mexico City (the foodie capital!), where I can compare styles and techniques on chilaquiles yet again (aka my simple excuse to eat more). 😉
