Mexican Chilaquiles - Exciting breakfast, brunch or late night snack
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Easy Recipes

Mexican Chilaquiles

Crispy corn chips with spicy tomato sauce and a crispy fried egg (and so much more)

by Justina Sullivan

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tortilla chips in a brown ceramic bowl with tomato sauce and a crispy fried egg on top. Sun shining through a glass of beer

Table of Contents

  • What are Mexican Chilaquiles?
  • Are Chilaquiles Tortilla Chips Crispy or Soft?
  • Chilaquiles Sauce: Red and Green Sauce Versions
  • Easy Chilaquiles Recipe
  • Preparing the Chilaquiles Sauce
  • The Most Tastiest Garnish for Chilaquiles
  • Recipe: Mexican Chilaquiles

What are Mexican Chilaquiles?

Chilaquiles (pronounced chee-lah-KEE-lays) are a traditional Mexican breakfast dish made with corn tortilla chips covered in red or green salsa sauce. The sauce is often mixed with shredded chicken, and the most recognisable finishing touch is a crispy fried egg placed on top.

Are Chilaquiles Tortilla Chips Crispy or Soft?

Chilaquiles recipes vary from region to region. In central Mexico, it’s common to keep the tortilla chips crispy and pour the cooled sauce over them just before serving. In other regions of Mexico, the chips are mixed with the hot sauce and simmered until the tortilla begins to soften. Unlike nachos, chilaquiles are eaten with a knife and fork, not by hand.

a pan of chilaquiles tomato sauce with tortilla chips

Chilaquiles Sauce: Red and Green Sauce Versions

  • Chilaquiles rojos (red) – Chilaquiles rojos are traditionally made by charring the outside of fresh tomatoes over a grill, then crushing down and simmering them into a sauce along with onion, jalapeรฑos, garlic, and chicken broth.
  • Chilaquiles verdes (green)โ€”Chilaquiles verdes are made using the same method but with green tomatoes called tomatillos. They are also simmered in a sauce with onions, jalapeรฑos, and coriander.
tortilla chips in a brown ceramic bowl with tomato sauce and a crispy fried egg on top

Easy Chilaquiles Recipe

Designed with speed and ‘instant hunger’ in mind, this recipe replaces the traditional tomato sauce with a clever and quick version using passata and dried vegetables and herbs. It’s a quick, high-quality and very tasty substitute that makes these chilaquiles a breeze to prepare. Think of it as a replacement for fast food or a takeaway meal. Whether for breakfast or brunch, this version of chilaquiles is also the perfect late night snack after a good night out.


Preparing the Chilaquiles Sauce

a pan of chilaquiles tomato sauce with tortilla chips

Combine all sauce ingredients in a pan and heat through for 5 minutes.

a pan of chilaquiles tomato sauce with shredded chicken

Add the shredded chicken

a pan of chilaquiles tomato sauce with tortilla chips

Let the sauce cool down for a few minutes. To finish, stir through the tortilla chips, ensuring they are coated evenly in the sauce.

The Most Tastiest Garnish for Chilaquiles

The most common garnish used in Mexico is crumbledย queso fresco, sliced onion, and avocado slices. Side dishes often include refried beans and guacamole. As chilaquiles have become a loved Westernised dish, new garnishes such as sliced feta, sliced red onion, sour cream, jalapeรฑos, fresh red chilli, lime wedges, and coriander have become popular choices.

tortilla chips in a brown ceramic bowl with tomato sauce and a crispy fried egg on top. Sun shining through a glass of beer

Recipe: Mexican Chilaquiles


tortilla chips in a brown ceramic bowl with tomato sauce and a crispy fried egg on top. Sun shining through a glass of beer
Print Recipe

Mexican Chilaquiles

Chilaquiles are a popular Mexican breakfast dish made with corn chips, tomato sauce, shredded chicken and topped with a crispy fried egg. This is a fast, easy and very tasty version of the original recipe
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Servings: 2

Ingredients

Chilaquiles

  • 500ml Passata
  • 250ml chicken stock
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • Pinch sugar
  • Fresh or dried red chilli
  • 1 tbsp red wine vinegar
  • Sea salt flakes and pepper
  • 250g cooked shredded chicken *(see recipe notes)
  • 2 eggs
  • 300g tortilla chips

Garnish

  • White onion thinly sliced
  • Fresh or jarred jalapeรฑo slices
  • Sour cream
  • Handful coriander leaves
  • Lime wedges

Instructions

  • Prepare the garnishes: Have your sliced white onion, jalapeรฑo slices, sour cream, coriander leaves and lime wedges ready before you start cooking so you can add them when you're finished.
  • Place the passata, chicken stock, oregano, onion and garlic powder, vinegar, sugar and chilli in a saucepan. Cook over a medium heat for 5 minutes. Add the shredded chicken, stir and cook for a further 1 minute. Remove from the heat, taste and season with salt and pepper to taste (the sauce should not be too thick, if it is, add a little water to loosen it up).
  • While the sauce is cooling, heat another frying pan with oil and, when very hot, break in the eggs. Fry until the edges are crisp, do not turn. Season with sea salt or this.
  • To serve: Stir the tortilla chips through the tomato chicken sauce to coat them well. Immediately divide into two bowls to prevent them from getting soggy. Top with fried eggs, onion slices, jalapeรฑos, sour cream and coriander. Serve with lime wedges and extra chilli.

Notes

  • Shredded Chicken: If you don’t have pre-cooked or leftover shredded chicken, simply poach 2 – 3 chicken legs or thighs (depending on size) in simmering water until tender. Remove the meat from the bones and shred.
  • Smoke Salt: To further enhance your chilaquiles sprinkle eggs with Smoke Saltย 
  • Drinks Pairing: The perfect beer pairing for this Chilaquiles dish is Blonde Michelada, recipe hereย 

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