Where have these red chilaquiles been all my life? Chilaquiles (pronounced chee-lah-key-less) are a traditional Mexican breakfast made with tortilla chips simmered in sauce. Typically, they’re made with green salsa (in Spanish, salsa verde, which yields chilaquiles verdes) or red enchilada sauce (chilaquiles rojos).
I love how the chips soak up some of the sauce and become a little tender. Fresh toppings, including cilantro, radish or onion, crumbled cheese and oftentimes, fried eggs, make this chip-based dish more of a complete meal. This simple recipe is not 100 percent authentic, but I believe it’ll satisfy your chilaquiles cravings.
When it comes to chilaquiles, the sauce is everything. I’ve already perfected my chilaquiles verdes recipe with homemade salsa verde. I finally tried making chilaquiles with my favorite homemade enchilada sauce, and holy smokes, I’ve been missing out!
Chilaquiles are a fun weekend breakfast or brunch. They’re also a comforting and quick breakfast-f0r-dinner option, and a great way to use up a bag of leftover tortilla chips. Ready to learn how to make them?
Chilaquiles Rojos Ingredients
Let’s break this chilaquiles recipe down into three parts:
1) Enchilada sauce
Sauce forms the backbone of flavor in chilaquiles, so you need to use a great one. I’m a big believer in my go-to red enchilada sauce recipe, so I’ve incorporated it into the recipe below. My red sauce is full of rich, long-simmered, chili-pepper flavor, yet it’s so easy to make in a big skillet before adding the chips.
If you want to use your own red enchilada sauce recipe, or a store-bought option (Frontera brand is the only semi-decent option I’ve found), you’ll need 2 cups.
2) Tortilla chips
Authentic Mexican chilaquiles are made with fried tortilla chips. I’ve tried homemade chilaquiles with freshly baked tortilla chips and store-bought tortilla chips—more details on those options below.
3) Toppings!
Tangy crumbled cheese, crisp radish, fresh cilantro, and creamy avocado all offer welcome contrast to saucy chips. If you’re topping your chilaquiles with eggs, you’ll want to either prepare them in advance of making the sauce, or while your sauce is simmering (if you are great at multitasking).
How to Make Chilaquiles
Chilaquiles are easy to make—if you’re prepared! Chilaquiles come together quickly, so prep all of your ingredients before you get started. That includes garnishes, too.
Once your ingredients are ready to go, we will:
1) Make the enchilada sauce in a large skillet.
We’ll use the same skillet throughout the recipe. Once the enchilada sauce is good to go, we’ll reduce the heat to the lowest possible setting, then…
2) Add the tortilla chips and stir, stir, stir.
It might seem like your tortilla chips will never be fully coated, but they will eventually. If your chips haven’t softened up during the stirring process, cover up the skillet for a few minutes.
3) Add toppings and serve immediately.
Chilaquiles aren’t complete without a generous amount of fresh toppings. The chips can get soggy over time, so serve your chilaquiles right away.
Homemade Tortilla Chips vs. Store-Bought Tortilla Chips
Many chilaquiles recipes suggest frying your own tortilla chips. Big pots of oil scare me, so I don’t deep-fry at home.
Baked tortilla chips work great in chilaquiles, so that’s another great option. As a bonus, baked chips don’t require nearly as much oil. You’ll find instructions in the section below.
When I first experimented with chilaquiles, I was disappointed by the results with store-bought tortilla chips. Some brands taste oily or stale, and they impart those flavors to the chilaquiles.
However, I’ve since discovered a brand of tortilla chips that I actually like in chilaquiles—Late July’s chia and quinoa variety. You’ll see those chips used in this post.
How to Bake Crispy Tortilla Chips
You’ll need 16 thin corn tortillas, 2 tablespoons extra-virgin olive oil and 1/2 teaspoon salt. Here’s how:
- Preheat the oven to 400 degrees Fahrenheit with racks in the upper-middle and lower-middle positions. Line two large baking sheets with parchment paper for easy clean-up. Brush both sides of each tortilla lightly with oil. Stack the tortillas, 4 at once, and slice them into 8 wedges. Repeat with remaining tortillas. Divide the wedges between the two baking sheets and arrange them evenly across the pans (it’s ok if the chips overlap; they’ll shrink significantly as they bake). Sprinkle half the salt over one pan and half over the other.
- Bake, swapping the pans on their racks every 5 minutes, until the chips are curling up at the edges and some are starting to turn golden on the edges. This could take as little as 10 minutes. Keep an eye on the top rack especially, as those tend to finish baking first. Once you see the chips on the top rack turn golden on the edges, remove that pan and move the pan on the lower rack up to the top. Bake until those chips start turning golden on the edges, then remove from the oven.
To Add Eggs, or Not to Add Eggs
That is the question. In Mexico, chilaquiles don’t automatically come with eggs. I ordered some epic green chilaquiles at Lardo in Mexico City, and I was surprised when they arrived without eggs—I was supposed to request them!
In the U.S., chilaquiles are almost always served with fried eggs on top—and they’re delicious. I love serving my homemade chilaquiles with olive oil fried eggs, which develop the most irresistible crispy edges.
I like adding eggs to my chilaquiles because they make them more substantial. Scrambled or poached eggs are great, too.
Want a hearty plant-based option? Serve your chilaquiles with a side of refried beans. These chilaquiles are easily made dairy free/vegan, by the way—see the recipe notes for details.
Please let me know how your chilaquiles turn out in the comments! I always love hearing from you.
Craving more Mexican breakfast options? Some of these are more authentic than others, but they’re all delicious:
- Favorite Breakfast Tacos
- Fresh Huevos Rancheros
- Simple Breakfast Quesadillas
- Breakfast Tostadas (with scrambled or fried eggs)
- Vegetarian Breakfast Burritos
I have more! Browse all of my Mexican recipes here.
Chilaquiles Rojos
- Author:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Make the best red chilaquiles with this foolproof recipe! Chilaquiles are a classic Mexican dish of tortilla chips soaked in flavorful sauce—in this case, red sauce. This recipe comes together quickly and is best served hot, so be sure to have every ingredient ready before you start cooking. Recipe yields 4 servings.
Ingredients
Red Sauce (yields 2 cups)
- 3 tablespoons flour (whole wheat, all-purpose, or gluten-free blend all work)
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt, to taste
- Pinch of cinnamon
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons chopped fresh cilantro, plus additional for garnish
- 1 teaspoon apple cider vinegar or distilled white vinegar
Everything Else
- 5 big handfuls (5 ounces) corn tortilla chips, or homemade crispy baked tortilla chips (see post)
- ⅓ cup crumbled Cotija, queso fresco or feta cheese
- 1 small handful (about 3 tablespoons) very thinly sliced radish, or chopped red or green onion
- 1 ripe avocado, thinly sliced, or guacamole
- Optional: 4 fried eggs or scrambled eggs or poached eggs
- 1 small lime, cut into wedges
Instructions
- To make the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth.
- In a large skillet over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes. Keep an eye on it.
- Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and your spoon encounters some resistance as you stir it.
- Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary (I usually add another pinch or two).
- To make the chilaquiles: Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce. It might seem like they never will be, but keep stirring!
- Once coated, remove the skillet from the heat. Test a chip to see if it has softened to your liking (this is really a matter of personal preference—I like my chips lightly tender). If the chips are not sufficiently softened, cover the skillet for 1 to 4 minutes, until you’re happy with their texture.
- Sprinkle the chilaquiles generously with crumbled cheese, radish and cilantro leaves. Scoop servings onto individual plates, add a few slices of avocado, a fried egg if desired, and a wedge of lime. The chips will continue softening with time, so chilaquiles are best served promptly (do not re-cover the pan to preserve heat; the chips will get far too soggy).
Notes
On leftovers: Chilaquiles are best enjoyed shortly after making, since the chips continue to soften with time. So, I wouldn’t plan to have leftovers. You can cut the recipe in half to yield 2 servings, if desired (use a 10″ skillet).
Make it gluten free: Be sure to choose certified gluten-free tortilla chips, or make your own chips with gluten-free corn tortillas. Use gluten-free all-purpose flour in the sauce.
Make it dairy free: Easy! Omit the cheese, and top servings with a generous dollop of cashew sour cream.
Make it vegan: Omit the cheese, and top servings with a generous dollop of cashew sour cream. Don’t top your chilaquiles with eggs. For extra protein, serve with refried beans on the side.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Hayley
This looks sooooo good! Your Mexican recipes are some of my favourite. I can’t wait to try this soon!
Brenda
I am Mexican and chilaquiles and you don’t top it with cilantro or radish that is unacceptable. Real chilaquiles have a herb that is call epazote and you find it on Mexican stores like Ranch Market, El Super, Food City or Cardenas. You fried the sauce, green or red, on oil where you previously fried 2 spoon onion and a tooth of garlic you may leave those ingredients there before you pour the spicy sauce on the seasoned oil. Then at the end you add the epazote to the sauce, let et boil for 3 to5 min and you make sure that you buy tostadas, fried tortillas, instead of nachos from stores. The real fried tortillas would not disintegrate like fake tortillas that you get from Costco or Walmart. You may take the Epazote out before you add the fried tortillas. You may fried your own tortillas, too much work for me. Then you add not to much tortillas because they will absorb the sauce and it will become to dry. You want them to a little juicy but not much. Then you topped with Mexican cheese the kind that is call fresh Mexican cheese, and with sour cream, the best one is the oaxaquena or salvadoreña that you find at those Mexican stores on the deli section by bulk. And if you want to upgrade the experience you may top it with sunny side up stile eggs or even scrambled eggs or a grilled steak. This is what truly Chilaquiles are.
Kate
Hi Brenda, thank you for sharing your authentic chilaquiles method. I’d like to find a local source of ezapote so I can start cooking with it! The only surprise in your notes was not to top the chilaquiles with cilantro—the chilaquiles I enjoyed so much at Lardo in DF were topped generously with cilantro and avocado. All my best, Kate
Kristen Greenland
Yay! I make your chilaquiles verde recipe all. the. time. Can’t wait to try this one out :D
Patricia
Your enchilada sauce is a winner on anything! I’ve been known to pour it over Fritos and slice avocados over it and call it dinner. :)
As an aside, my daughter was leafing through my binder of random printed out recipes and said “half of these are from Cookie and Kate”.
Turns out she’s right!
★★★★★
Kate
Thank you, Patricia!!
Natalie
Great recipe. When tasting for seasoning, I added too much additional salt, forgetting the salt from the tortilla chips. I used Tostitos Scoops and thought those worked well.
★★★★★
Kate
Oh no! I’m glad it still turned out, even with a little too much salt.
Meera
Made this recipe tonight – sooooo good!!! I portioned things out to make it again later this week. I’m already looking forward to it! Another fantastic recipe!!!
★★★★★
Kate
Hooray! I’m excited you loved it.
Dena Englander
I think the enchilada sauce needs more spice- it was pretty bland. I usually love most recipes I try on this website (I try a lot!). I might try it again with adding a lot more chili powder. Thanks!
★★★
Kate
I’m sorry you didn’t love this one, Dena. I find sometimes the chili powder you use can vary, especially if it has been open for while.
Naomi
I needed a recipe for Easter Breakfast. I wanted chilequiles but didn’t have any tomatoes or sauce. This recipe for the sauce made my my day!
★★★★★
Kayla
BEST BREAKFAST EVER! I made this for “breakfast for dinner” tonight and my girlfriend and I absolutely loved it! I’ve never tasted flavours like this before, it was so delicious! Thank you!
★★★★★
Kate
I love it! Thank you for sharing, Kayla.
Chris
The enchilada sauce was awesome! I like it spicy so added at least a quarter teaspoon of cayenne pepper. And a little more vinegar. Next time I might add a bit more cinnamon too. My boyfriend said this was better than our favorite chilaquiles spot. Total win! Thanks!
★★★★★
Kate
Hooray! You’re welcome, Chris.
Debbie
Delicious recipe. I just made it and it’s fantastic, easy and quick to make, too. I’ll definitely make this again.
★★★★★
Kate
I’m glad you loved it, Debbie! thanks for your review.
Keri Anne Johnson
This looks great.
Carrie Jensen
I’m so glad you re-posted this for your 2019 favorites! I had leftover chips from New Year’s party and decided to give this a try. I was skeptical that the chips might be soggy and unappetizing, but man was I wrong. This dish was delicious and satisfying – almost like gourmet nachos! It was also super easy and only took about 15 minutes to prepare (I used El Pato enchilada sauce instead of making my own). I will definitely be making this again. Thanks!
★★★★★
Kate
You’re welcome on both fronts! I love the description, too. Thanks for your review, Carrie!
Hayley
I made this for dinner tonight for my mom & I, along with a couple brown derby’s from your cookbook ;) My Mom was so intriqued by this dish & stared at me while I was cooking it. “This is dinner? Dinner has tortilla chips!!!? Do you regularly eat tortilla chips for dinner!?” But she absolutely loved it with with the avocado & Fried eggs and said she could eat this for dinner once a week. Thank you for reposting this on your roundup last week so I could remember how much I wanted to try it! This will be a regular around here especially considering how quick & easy it is, plus still healthier than Mexican takeout.
★★★★★
Kate
I love that! Thank you for sharing, Hayley.
Brittany
I made these for dinner tonight and they were really easy and delicious! They were more substantial than I was expecting, which was a nice surprise. I made my own chips (great way to use up leftover corn tortillas!) and sauce and topped with queso fresco, avocado, red onion, and pickled radish (another great recipe!). Will definitely make again!
★★★★★
Kate
Wonderful, Brittany!
Sadye
Okay, this one knocked it out of the park. We made the quick pickled radishes to go with it, recommend those as well.
★★★★★
Adeeti
Truly magical recipe — the crunch of the homemade tortilla chips with the creaminess of the enchilada sauce was a heaven I didn’t know I was missing. You are incredible!
★★★★★
Debbi
With just two of us at home now, I always have some of your sauce leftover from a smaller sized pan of enchiladas. Sometimes I will use for a quick lunch of cheese enchiladas made in the microwave but more often than not, I am now making these! I seem to always have tortilla chips, feta cheese and avocados on hand so these are quick to assemble. Using a large nonstick pan, I heat some sauce and add the chips on one side of the pan while frying a couple eggs on the other side. Top with avocado and feta along with other garnishes I may have and breakfast/dinner is ready in about 5 minutes. Thanks for another great recipe!
★★★★★
Kate
Thank you for your review and comment, Debbi!
Margaret Gross
Being from NM, we do this just a bit differently. Our chile colorado (red chile sauce) is hotter and does not have tomato, olive oil, cinnamon, or vinegar in it. We use a lot of garlic and onion, a dash of Mexican oregano and sometime cominos (cumin) in the sauce. We fry cut up tortillas and drain them well on paper towels. Sometimes you will find cilantro on top. I favor Loma Vista Hot chile powder or pods. If you google it you will find where to buy it. We are also big on having a smear of beans on top of the chips and cheese (can be vegan) melted into the sauce. Always an egg on top. Don’t find radishes much, but they are good and so is sliced avocado on the side. This is just one of those regional versions!
★★★★
Kate
Thank you for sharing your version, Margaret!
Cynthia
I’m so glad I’ve found your recipes ❤ thank you
★★★★★
Marissa Haynes
Soooo good! Surprisingly filling!
★★★★★
Kate
I’m happy you enjoyed them, Marissa! Thank you for your review.
Laura
Hi! This is the first recipe of yours that I tried thanks to a random google search for Chilaquiles!
Absolutely delicious! I’m already dreaming about my next serving since I made extra sauce.
Recipe is excellent as is. I subbed veg broth with chicken broth and added a couple teaspoons of Better Than Bullion chicken. We topped ours with Cojita, cheddar, avocado, and red onion.
Comfort food during these uncertain times is just what the Dr. ordered.
Thank you.
★★★★★
Kate
Welcome, Laura! I’m excited you loved this recipe. I hope you find more you can enjoy!
Veronica
SO GOOD. My husband especially loved this. It was so flavorful and took less than 30min to make. This is definitely going in the regular rotation.
★★★★★
Jayson
Great recipe, thank you!
The sauce is on point, and reminds my wife and I of Chilaquiles Rojo which we had in Mexico City last year.
We served it with shredded poached chicken breast, shredded mozzarella (worked fine as a substitute for Queso Oaxaca), and a fried egg (runny yolk of course).
We put on some mariachi and drank horchata as we devoured our delicious brunch. It transported back to Mexico.
Thank you :)
★★★★★
Rob
I love this recipe. I’ve made it for friends and now they think I’m a good cook.
★★★★★
Jess
This was hands down one of the best chilaquiles dishes I’ve ever had!! I added 2x the amount of garlic powder, some cayenne, and paprika but otherwise kept it the same.
SO GOOD!!!!
★★★★★
Sarah F.
Amazing sauce and recipe! My whole family loved it.
★★★★★
Kate
That’s great! Thank you for letting me know and reviewing, Sarah.
Jane
Planning on making this tonight for dinner. Are the homemade chips okay to make beforehand? Thanks!
Kate
Yes, I think so! They become less crisp after a few hours, but will soften up in the sauce as designed.
Jane
Thank you! Looking forward to trying this. I have loved all your recipes that I’ve tried so far. Thanks for sharing!
Ashley Tompkins
Wow, made this and it was insanely good!! I added about 1/2T more chili powder. So good!!
★★★★★
Kerianne
Loved this recipe! I wish I could post a photo!! The whole family LOVED it!
Rakhee Bajaj
Can you make the sauce and keep it? And then make the chilaquiles as and when you’d like to eat it to avoid the chips getting too soggy but also avoid having to cook the sauce over and over again?
Kate
Sure, I think that would work well! Just reheat some sauce for individual portions before stirring in the chips (I like the chips to soften just a bit).
Aimee
Made this today for the first time. I was a little nervous because of the time involved, but every bite made that utterly worthwhile. I have a corn allergy, so I used Siete grain free tortilla chips, and they worked perfectly. We’ll be having this again….soon!! Thank you.
★★★★★
Mandie
Holy cow, this sauce is incredible! Don’t leave out the cinnamon…. I made this originally for chilaquiles. Ended up making another batch to use with some smoked pork butt & black bean enchiladas. Owwwwwweeeee! Thanks for the recipe!
★★★★★
Kate
You’re welcome! I’m happy you loved it so much, Mandie.
Situ
I made this today for Taco Tuesday and it turned out so well! I couldn’t find plain tortilla chips so had to use already seasoned and salted chips. I therefore cut back on the salt that I added to the sauce. I topped it with feta and a dry crumbly ricotta.
Will be making it again and again!
★★★★★
David Worthington
Note: Hatch brand enchilada sauce is also very good (red or green).
Diane
Made this tonight and it was a big hit a with whole family, including 3 yo. Husband has requested to make again! Substituted salsa for tomato paste and used TJ blue corn tortillas chips, b/c that’s what we had in hand. Tasty, filling and satisfying. Husband has requested we make again soon. Definitely a keeper! Thanks so much for the recipe!
★★★★★
Betsy
I had leftover enchilada sauce, refried black beans, and guacamole that I wanted to use up. So, I used your recipe with the end of a bag of Tostitos. Topped it with two eggs. It turned out great even though my sauce was store-bought (Hatch brand). I’ll definitely try your homemade sauce sometime.
★★★★★
Sheri
This breakfast was beyond delicious! But your enchilada sauce would make a pile of sawdust taste great. I used the Late July chips and subbed chopped onions for radishes since I didn’t have any. Would have Instagram’d but I can’t fry a pretty egg and my pic didn’t do the dish justice. Will be trying again tomorrow!
★★★★★
Vic
This is SO delicious!!!!!! Will definitely now be a staple in my household! Thank you so much for another tasty recipe!
★★★★★
@vegginwsoph
I didn’t have tomato paste so I used refried beans – so delicious!! Your recipes always deliver!
★★★★★
Kavya Pai
Incredible recipe! I like adding corn as a topping :)
★★★★★
Vicki
I’ve made the sauce in this recipe three times now. It is so delicious! My family can’t get enough of it. We like it as written, we’ve made cheese enchiladas with it, and we made soft corn tacos filled with hardboiled eggs, radish, cotija cheese and avocado all drizzled with this sauce. We also had some left over and had it as a dip for quesadillas the next day for lunch. It’s a winner no matter what. We are thinking of trying it on some loaded french fries too for a bit of an indulgence. We alternate between this and your homemade enchilada sauce recipe as our favorite sauces. Your Mexican recipes are the best. Thank you!
gagandeepvlr
Great recipe. When tasting for seasoning, I added too much additional salt, forgetting the salt from the tortilla chips. I used Tostitos Scoops and thought those worked well.
★★★★★
Kate
I’m glad you were still able to enjoy it! Thank you for your feedback.
Alex
This was way too spicy for me (and I like spice!) with the amount of chili powder indicated. I still enjoyed it, but I would tweak that a bit. The add-ons were spot-on though, flavor-wise!
★★★★
Esperanza
The first time I made these they were absolutely delicious. I even had sauce left over to make enchiladas for dinner. My very picky husband enjoyed both meals very much.
I’ve tried making the sauce three times since that first time and it has not come out the same. It’s more of a thick gravy. Please help me figure out what I’m doing wrong.
Thank you for sharing this wonderful recipe!
★★★★★
Kate
Hi Esperanza! I’m happy you loved them, but bummed you haven’t been getting consistent results. How are you measuring the flour? You could be adding too much for it to get thicker, or having the heat too high. Let me know!
Elizabeth Villasenor
Chilaquiles are my favorite! My moms recipe is super spicy I wanted to try something mild and this was perfect for my 9 year old and rest of the fam to love!!
★★★★★
Eva
These were so delicious. All three of my kiddos loved them, my 9yo even commented “these are better than Doritos!”
Which is highest praise from the fourth grade apparently, so well done haha.
Definitely adding these into our meal rotations from now on.
★★★★★
Bri Bell
SHUT THE FRONT DOOR. This is my new favorite food. I didn’t try this recipe for a long time because I didn’t think it would be hearty enough for dinner but I just made it and it’s SO GOOD and filling if you add the fried egg. Seriously this recipe is PHENOMENAL.
★★★★★
Isabel
My family doesn’t do spicy hot (I know, right?), so I replaced the whole chili powder tablespoon with paprika and just added chili powder to taste to my serving. Also, I don’t have available those kind of corn tortillas (they seem different than regular nacho chips, are they? Would it work with those?), so I used flour tortillas instead, cut them in eights like a pizza and just dumped them in the sauce right before serving. Still, it was a really interesting and yummy breakfast experience. I’m always looking for new exciting options for breakfast and this one was one of them.
★★★★★
Kate
Hi! I’m glad you found a solution that seemed to work well! You could try regular corn chips too, but may need to adjust the salt some depending on what you use.
Julia
This is a terrific recipe and the enchilada sauce was perfect. Although it was alarming to see that this makes 4 servings because 2 of us polished it off reallllllly quickly :)
Thank you for another great recipe!
★★★★★
Talia
I made this dish today for a Mexican friend and she loved me and asked for the recipe lol. Thanks for yet anothet super tasty dish!
★★★★★
Kate
You’re welcome, Talia! Thank you for taking the time to review.
Hayley
I’ve made this a few times and loved it; just curious as to whether you think the red sauce could be made ahead of time (for quick brunches/breakfasts) and reheated in the skillet before adding the tortilla chips?
Kate
Hi Hayley! I haven’t tried it, but it could work. Let me know if you do.
A person
Ok lmao this is wrong you make it with leftover tortillas not tortilla chips
Kate
Hi! Can you let me know how much oil (I see “heat the oil” but not seeing the specifics). My guess is a few Tablespoons of olive oil, but thought I’d double check. Thanks-I always love your recipes!
Justin
Just made this for breakfast and impressed the heck out of my husband. It came together so quickly and we FINALLY used all of our leftover tortilla chips! Crazy easy. Crazy delicious. Thank you :)
★★★★★
Sarita
I LOVE chilaquiles, so when I checked out this recipe I was sceptical of the simple ingredients. I saw all the great reviews and had to try it! It was so great! So simple, easy and tasted great with feta, which I had to use up. Even my toddler loved it.
★★★★★
Emily
I had never even heard of chilaquiles but when I saw this recipe I knew it was a must try. I made it tonight w roasted potatoes and black beans – my whole family devoured it. Absolutely delicious!
★★★★★
Kate
Thank you for your review, Emily! Happy you loved it.
Annie
Kate! Hi! It’s been awhile since I’ve made one of your recipe. This was a total hit! I made half of the recipe since it’s just two of us. I followed the recipe to the letter. Served with guac and beans and a fried egg on top = perfection. Thank you! My husband said that if you’re not married you should be so that someone else appreciates your good recipes. In the meantime, we will. Thank you!
★★★★★
Kate
I’m glad you loved it, Annie!
Krissi
Definitely making this recipe mine for chilaquiles! I can’t wait to try it.
Simar Chabra
Wow, it’s look so good and yummy. I like to cook and taste new dishes and your blogs are really helpful for me. I will try this recipe soon.
Isabella
Hello! I am a 15 year old who cooks for herself and her family. I made this for lunches one week and I absolutely loved it! It was especially delicious with an egg and guacamole on top! Thank you!
★★★★★
Michelle
Whoa! So lucky that my random chilaquiles search led me to you. And I am never buying red /enchilada sauce again. AMAZING!! I had assumed that enchilada sauce would require unique ingredients not in my pantry. I got excited when I read the list and your instructions were so clear. I added just a bit of red pepper because we like a little kick. Used our leftover brisket and it was a big hit with the family. Not only was this requested to be in rotation but they asked what else I could put the sauce on.Feels so good to be able to surprise the family with a new trick after all these years. Thank you!!!
★★★★★
Kate
Welcome and I’m glad you found the blog and this recipe! Thank you for sharing, Michelle.
Tanya
This was AMAZING! I fried my own tortilla chips and used the oil from that in the sauce but other than that I followed the recipe. It was devoured by my entire family. My husband and kids are currently using the extra chips to eat the leftover sauce in the pan. Lol! Thank you for such a flavorful and delicious recipe.
★★★★★
Kate
Sounds delicious, Tanya! Thank you for your review.
Mckenna
Have you tried using epazote in your chilaquiles?
We use it and it tastes much better!
Our salsa recipe is much simpler, but it has good results.
Try boiling three tomatoes till the skin peels but in a blender with as many chile de arbol you want (5-10), 3 gloves garlic and 1 tablespoon salt, then blend.
Then when you add the chips, also add a couple leaves of epazote.
It’s really good!
Mikki Brisk
I found this recipe during our crazy isolated time and I am so freaking grateful for your expertise. Your sauce makes the best Chilaquiles I’ve ever had! As I live in Los Angeles and (during normal times) have access to awesome Mexican food, that’s really saying something. Thank you, thank you, thank you!
★★★★★
Kate
Thank you! That is quite the compliment, Mikki. I appreciate you taking the time to comment.
Alice
Absolutely delicious – I’ve made this recipe multiple times (sometimes with leftover enchilada sauce from the night before) but it always turns out great! I make homemade chips from flour tortillas which works well in a pinch. Thank you for the helpful notes and wonderful recipe!!
★★★★★
Tania Clarke
Oh damn this was soooo good! A great change from our usual egg breakfasts. I’ve made your enchilada recipe with this sauce before and it’s excellent, so I wanted to try this recipe too. I’m kind of binging on your recipes right now! We’ve made three different ones this week. Love the variety you have on here. I’ll have to pick up your book :)
★★★★★
Kate
Wonderful, Tania! I’m delighted to hear that. Thank you for your review.
Jay
Tasty and surprisingly fast and easy. I like to make enough cut up ingredients for two nights, and just make a second batch of sauce the second night.
★★★★★
Kate
Thank you for sharing, Jay! I’m happy you enjoyed them.
Jay Esler
I just made this for breakfast and we loved it! This is an excellent sauce recipe, mild and tasty. I might add a tiny bit of habanero powder to heat it up for enchiladas, but we found the spice level perfect for breakfast. Other than using grated cheddar cheese, I followed your recipe. I’m delighted to know how to make this sauce, it’s way better than any canned red sauce I’ve tried, thank you!
★★★★★
Kate
Thank you for your review, Jay! I’m happy you enjoyed it.
Laurie
Can the homemade tortilla chips be made ahead of time…will they stay crispy? Thank You!
Kate
Hi, you can try it! Just make sure you store them like you would other tortilla chips. Let me know!
Rodrigo J. Rodriguez
Your phonetic spell out is way off. It’s more like
CHEE-LAH-KEY-LESS. Really.
Kate
Thank you for the correction, Rodrigo! I’ve revisited that within the post.
Gregory Rake
We made these this morning…we used store-bought chips and next time will make our own…nice easy recipe…thanks
★★★★★
Kate
You’re welcome, Gregory! Thank you for your review.
Susan P
I made this last night for the first time after eating chilaquiles at our Mexican friends’s home. I didn’t have radishes or cilantro but lots of queso fresco, chopped purple onion, and avocado. It turned out perfectly and was a big hit with the family. I will definitely make this again. Yummy and easy!
★★★★★
Kate
That sounds delicious, Susan! Thank you for sharing.
Chef Stu
As expected with C&K this is delicious! Totally scalable and after making the chips if dry, add a bit of salsa to the pan. I also but UN-salted corn chips if in a pinch. They are perfect in this and save a messy step.
★★★★★
Kate
Thank you for sharing! I’m glad you loved them.