There’s something special about a slow, lazy weekend morning, and this authentic homemade Chilaquiles recipe is one of our absolute favorite dishes to serve when we’re not in a rush. It’s warm, comforting, a little spicy, and incredibly satisfying—exactly what you want with a good cup of coffee and nowhere to be. Whether you’re feeding family or just treating yourself, chilaquiles turn simple ingredients into something memorable.

The real star of this recipe is the homemade red chile sauce. It brings depth, richness, and that unmistakable bold flavor that makes chilaquiles so crave-worthy. We highly recommend making the sauce the day before if you can. Letting it rest overnight allows the flavors to deepen and meld together beautifully. As a bonus, this same sauce is a staple in our kitchen—it’s perfect for homemade red cheese enchiladas or even tossed with shredded cooked chicken for easy, flavorful tacos.

The Origins of Chilaquiles

Chilaquiles have deep roots in Mexican cuisine, dating back hundreds of years. Traditionally, they were created as a way to use up leftover tortillas by simmering them in sauce until softened. Over time, the dish evolved into a beloved breakfast staple, often topped with eggs, cheese, and fresh garnishes.

These authentic homemade chilaquiles are also a great hangover remedy, thanks to their combination of carbs, spice, and rich sauce—basically everything your body craves the morning after. But honestly, you don’t need an excuse to enjoy them.

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Chef Tips with Jason Hill | CookingSessions.com

Authentic Homemade Chilaquiles Recipe

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The real star of this recipe is the homemade red chile sauce. It brings depth, richness, and that unmistakable bold flavor that makes chilaquiles so crave-worthy. We highly recommend making the sauce the day before if you can. 

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4

Course: Breakfast

Cuisine: Mexican

Ingredients

  

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Red Chile Sauce Ingredients:

• 20 dried California chiles
• 3 dried ancho chiles
• 4 dried Guajillo chiles
• 3 cloves garlic peeled
• 1/2 onion quartered
• 4 cups chicken broth made with lots of Better than Bouillon
• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 2 tablespoons apple cider vinegar
• 2 teaspoons dried oregano crumbled
• 1 teaspoon kosher salt to taste

Assembly Ingredients:

• 6 cups tortilla chips
• 1 cup shredded cheddar cheese
• 4 eggs fried
• 1 avocado sliced (optional but recommended)
• 1 Serrano pepper sliced
• 1 bunch cilantro chopped

Method

 

Red Sauce Instructions:

1. Make the sauce a day ahead, if possible, and refrigerate to allow flavors to meld.
2. Rinse dried chiles under cold water and remove stems with scissors.
3. Cover chiles with boiling water and weigh them down to keep submerged. Soak for 20 minutes to 1 hour.
4. Toast the chiles until fragrant.
5. Roast the onion and garlic on a sheet pan at 400°F for about 10 minutes, until slightly charred.
6. Drain chiles and blend with onion, garlic, and some chicken broth until very smooth.
7. In a Dutch oven, heat olive oil and cook flour until golden, about 5 minutes.
8. Add chile puree, whisking until smooth. Simmer for 5 minutes.
9. Stir in vinegar, oregano, and salt. Simmer 15 minutes, stirring occasionally.
10. Add remaining broth as needed. Taste and adjust salt; add a pinch of sugar if the sauce is too bitter. Add more bouillon if needed for flavor.

Assembly Instructions:

1. In a large pan, heat the red chile sauce over medium-high heat.
2. Gently fold in tortilla chips and cook for about 2 minutes, until slightly softened but not soggy.
3. Sprinkle cheese over the top and let it melt slightly.
4. Transfer to a serving platter.
5. Top with fried eggs, avocado slices, cilantro, and fresh serrano peppers.
6. Serve immediately and enjoy every bite of this rich, comforting classic.

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