Quick Chilaquiles
Servings: 4
This quick and easy chilaquiles recipe is a balance of textures and flavors—crisp chips, tangy sauce, creamy crema, and runny egg yolks. 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.
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Ingredients
- 16 oz. red enchilada sauce
- 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
Instructions
Step 1: 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 2: 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.