How To Make Chilaquiles
This easy chilaquiles recipe, which consists of fried corn tortilla chips simmered in a brothy sauce, is quick, affordable, and make-ahead friendly.
Serves4
Prep10 minutes to 15 minutes
Cook20 minutes to 25 minutes
When I was growing up, chilaquiles (pronounced “chee-lah-KEE-lehs”) was my favorite Sunday morning breakfast dish. Crispy tortillas swimming in a rich salsa, covered with plenty of cheese? It’s simplicity at its best. Serve with a scrambled or fried egg on top, or with cheese, shredded chicken, or roasted veggies — the options are endless.
Today I’m sharing the absolute easiest chilaquiles recipe that is sure to have you in and out of the kitchen and smiling from ear to ear on Sunday morning. Vamos!
How To Make Chilaquiles In Under 30 Minutes
- Fry the tortilla chips until lightly brown and crisp.
- Transfer the tortilla chips to a baking sheet and sprinkle lightly with salt.
- Make the salsa roja by blending tomatoes, onion, jalapeño, and garlic in a blender.
- Add salsa to the skillet and cook until slightly thickened.
- Coat the chips with salsa and cook until heated through.
What Are Chilaquiles?
The word chilaquiles comes from the Nahuatl language, meaning chilis and greens. A traditional dish served in Mexico, the recipe hit the United States in 1898 when featured in The Spanish Cookbook, by Encarnación Pinedo.
At its most basic, chilaquiles consist of fried corn tortilla chips simmered in a brothy sauce. Not only is this dish affordable, but it’s also great for entertaining since both major components (the chips and the sauce) can be made in advance. Chilaquiles are also a great meatless option, and amazing for weeknights when you’re in need of a dish that’s ready in under 30 minutes.
What Ingredients Are in Chilaquiles?
These are the ingredients most typically used for chilaquiles
- Corn tortillas; we don’t recommend using flour tortillas, but if you’re short on time you could skip the frying step and swap in that bag of stale tortilla chips in your pantry.
- Jarred salsa or homemade salsa using tomatoes, onion, jalapeños, garlic, and broth
- Cooking oil
- Garnishes such as avocado, queso fresco, crema, and a fried egg
The beauty of chilaquiles is they are completely customizable. Serve with a scrambled or fried egg on top, topped with queso fresco or cotija, shredded chicken, or roasted veggies — the options are endless. Because it’s so versatile, this dish is the perfect opportunity to use up any leftovers found in the fridge.
What’s the Difference Between Chilaquiles Verdes and Chilaquiles Rojos?
Chilaquiles verdes are made with a salsa made from tomatillos, onions, jalapeños, and cilantro (hence the “greens” in the translation). Chilaquiles rojos are made with a salsa made from tomatoes, onion, jalapeños, garlic, and broth. Both are cooked using the same technique — it simply comes down to the cook’s preference on which salsa they prefer. Today I’m sharing a chilaquiles rojos.
Chilaquiles are also sometimes confused with migas, which is a more egg-forward Mexican dish consisting of diced corn tortillas, fried until golden; sautéed onion, tomato, and serrano; and served with scrambled eggs.
How Do I Serve Chilaquiles?
Chilaquiles can be topped or served with anything your little hungry heart desires. Scrambled or fried eggs, shredded chicken, sour cream, pico de gallo, queso fresco, or avocado are all great options.
I like to place out bowls of toppings so my guests can choose what they like. Mi cariño (husband) loves them topped with a fried egg, and I prefer them with a side of refried beans.
How To Make Chilaquiles
This easy chilaquiles recipe, which consists of fried corn tortilla chips simmered in a brothy sauce, is quick, affordable, and make-ahead friendly.
Prep time 10 minutes to 15 minutes
Cook time 20 minutes to 25 minutes
Serves 4
Nutritional Info
Ingredients
For the chips:
- 1/4 cup
vegetable oil, for frying
- 12
corn tortillas, cut into 8 wedges each
Kosher salt
For salsa roja:
- 4
Roma tomatoes or 2 large tomatoes (about 1 1/2 pounds), chopped
- 1/2
large yellow onion, chopped
- 1
medium jalapeño, sliced (remove the seeds for a less spicy dish)
- 2 cloves
garlic
- 1 1/4 cups
low-sodium chicken or vegetable broth, divided
- 2 teaspoons
vegetable oil
Kosher salt
For serving:
Avocado or guacamole
Crema
Queso fresco
Fried eggs
Equipment
Large skillet
Baking sheet
Blender
Instructions
Fry the tortillas. Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.
Drain the tortilla chips. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
Make the salsa roja. Place the tomatoes, onion, jalapeño, and garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of the broth. Blend until smooth.
Cook the salsa. Heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes (the consistency of the salsa will vary depending on the size and juiciness of the tomatoes). Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed.
Coat the chips with the salsa. Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes. Taste and season with salt as needed.
Serve warm. Serve warm garnished with avocado or guacamole, crema, queso fresco, and/or fried eggs, if desired.
Recipe Notes
Make ahead: The chips and salsa roja can be made in advance. Use additional chicken or vegetable broth to warm the salsa if needed.
Storage: Leftover chilaquiles can be stored for up to 1 day.
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