Looking for a vibrant, flavorful breakfast to kickstart your day? This Chilaquiles Recipe is your answer! Perfect for breakfast or brunch, this dish combines crispy tortilla chips, a zesty red enchilada sauce, and fresh garnishes like fried eggs, Cotija cheese, and cilantro. With a balance of bold flavors and simple prep, this chilaquiles recipe is a must-try for any Mexican food lover. Let’s dive into how to make this crowd-pleaser in just a few steps!
Why You’ll Love This Chilaquiles Recipe
Chilaquiles are a Mexican classic, known for their versatility and irresistible texture. This easy chilaquiles recipe uses thick tortilla chips tossed in a rich, homemade red enchilada sauce (or store-bought for convenience). The dish is topped with fried eggs, creamy drizzles, and fresh garnishes, making it both hearty and refreshing. Best of all, you can customize it to your taste—swap the sauce, adjust the spice, or add your favorite toppings.
Ingredients for Chilaquiles
Here’s what you’ll need for this delicious chilaquiles recipe (serves 4):
- 16 oz. red enchilada sauce (or 2 cups homemade, recipe below)
- 8 ounces thick tortilla chips
- 4 fried eggs
- 2 radishes, thinly sliced
- Cotija cheese, crumbled
- Fresh cilantro leaves
- Sour cream or Mexican crema, for drizzling
- Coarse salt and ground black pepper, to taste
Homemade Red Enchilada Sauce Ingredients:
- 5 dried Pasilla chiles, stemmed and seeded
- 3 dried California chiles, stemmed and seeded
- 2 cups hot chicken stock
- 1/4 cup fresh cilantro leaves
- 3 cloves garlic
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon red wine vinegar
- 1 tomato, chopped
- 2 tablespoons vegetable oil
- Coarse salt and ground black pepper, to taste
Preparing the Chilaquiles
Step 1: Prepare the Homemade Red Enchilada Sauce
For the best flavor, start with the homemade sauce. In a skillet over medium-high heat, toast the Pasilla and California chiles for 30–60 seconds until fragrant. Transfer to a bowl, cover with hot chicken stock, and let soften for 20 minutes. In a blender, combine the chiles, stock, cilantro, garlic, oregano, cumin, vinegar, tomato, salt, and pepper. Blend until smooth.
Heat 2 tablespoons of vegetable oil in a heavy skillet over medium heat. Pour in the blended sauce and cook for 10 minutes, stirring occasionally. Set aside. (If using store-bought sauce, skip to the next step.)
Step 2: Cook the Chilaquiles
Pour the red enchilada sauce into a large skillet and bring to a simmer over medium heat. Cook for 5–10 minutes, stirring occasionally, until slightly thickened. Add the tortilla chips and gently fold to coat them in the sauce. Be quick here to keep the chips crisp!
Step 3: Assemble and Serve
Remove the skillet from heat. Divide the saucy chips among four plates. Top each portion with a fried egg, a drizzle of sour cream or Mexican crema, thinly sliced radishes, crumbled Cotija cheese, and fresh cilantro leaves. Season with salt and pepper to taste. Serve immediately with extra crema on the side for dipping.
Tips for the Perfect Chilaquiles Recipe
- Keep the chips crisp: Add the tortilla chips to the sauce just before serving to maintain their crunch.
- Customize your toppings: Try avocado slices, pickled onions, or jalapeños for extra flair.
- Make it quick: Use store-bought red enchilada sauce to save time without sacrificing flavor.
- Adjust the heat: For a spicier kick, add a pinch of chili powder or a fresh serrano pepper to the sauce.
Why This Chilaquiles Recipe Stands Out
This chilaquiles recipe is a balance of textures and flavors—crisp chips, tangy sauce, creamy crema, and runny egg yolks. The homemade red enchilada sauce elevates the dish with its smoky, aromatic depth, but the option to use store-bought sauce makes it accessible for busy mornings. Whether you’re hosting brunch or craving a solo treat, this recipe delivers authentic Mexican comfort in every bite.
Ready to spice up your breakfast routine? Try this Chilaquiles Recipe today and savor the bold, fresh flavors of Mexico. Share your creations with us in the comments or tag us on social media!
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Chilaquiles
Recipe by Jason Hill – CookingSessions.comIngredients
- 16 oz. red enchilada sauce or 2 cups homemade, recipe below
- 8 ounces thick tortilla chips
- 4 fried eggs
- 2 radishes thinly sliced
- Cotija cheese crumbled
- Fresh cilantro leaves
- Sour cream or Mexican crema for drizzling
Homemade Red Enchilada Sauce:
- 5 dried Pasilla chiles stemmed and seeded
- 3 dried California chiles stemmed and seeded
- 2 cups hot chicken stock
- 1/4 cup fresh cilantro leaves
- 3 cloves garlic
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon red wine vinegar
- 1 tomato chopped
- 2 tablespoons vegetable oil
- Coarse salt and ground black pepper to taste
Instructions
Step 1: Prepare the Homemade Red Enchilada Sauce (or use store-bought)
- For the best flavor, start with the homemade sauce. In a skillet over medium-high heat, toast the Pasilla and California chiles for 30–60 seconds until fragrant. Transfer to a bowl, cover with hot chicken stock, and let soften for 20 minutes. In a blender, combine the chiles, stock, cilantro, garlic, oregano, cumin, vinegar, tomato, salt, and pepper. Blend until smooth.
- Heat 2 tablespoons of vegetable oil in a heavy skillet over medium heat. Pour in the blended sauce and cook for 10 minutes, stirring occasionally. Set aside. (If using store-bought sauce, skip to the next step.)
Step 2: Cook the Chilaquiles
- Pour the red enchilada sauce into a large skillet and bring to a simmer over medium heat. Cook for 5–10 minutes, stirring occasionally, until slightly thickened. Add the tortilla chips and gently fold to coat them in the sauce. Be quick here to keep the chips crisp!
Step 3: Assemble and Serve
- Remove the skillet from heat. Divide the saucy chips among four plates. Top each portion with a fried egg, a drizzle of sour cream or Mexican crema, thinly sliced radishes, crumbled Cotija cheese, and fresh cilantro leaves. Season with salt and pepper to taste. Serve immediately with extra crema on the side for dipping.
