Chilaquiles Rojos
Make the best red chilaquiles with this foolproof recipe! Chilaquiles are a classic Mexican meal of tortilla chips soaked in flavorful sauce. So delicious!
Updated by Kathryne Taylor on July 3, 2024
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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).
Watch How to Make Chilaquiles Rojos
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
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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 :)
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.
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!
Thank you for your review, Emily! Happy you loved it.
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!
I’m glad you loved it, Annie!
Definitely making this recipe mine for chilaquiles! I can’t wait to try it.
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.
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!
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!!!
Welcome and I’m glad you found the blog and this recipe! Thank you for sharing, Michelle.
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.
Sounds delicious, Tanya! Thank you for your review.
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!
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!
Thank you! That is quite the compliment, Mikki. I appreciate you taking the time to comment.
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!!
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 :)
Wonderful, Tania! I’m delighted to hear that. Thank you for your review.
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.
Thank you for sharing, Jay! I’m happy you enjoyed them.
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!
Thank you for your review, Jay! I’m happy you enjoyed it.
Can the homemade tortilla chips be made ahead of time…will they stay crispy? Thank You!
Hi, you can try it! Just make sure you store them like you would other tortilla chips. Let me know!
Your phonetic spell out is way off. It’s more like
CHEE-LAH-KEY-LESS. Really.
Thank you for the correction, Rodrigo! I’ve revisited that within the post.
We made these this morning…we used store-bought chips and next time will make our own…nice easy recipe…thanks
You’re welcome, Gregory! Thank you for your review.
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!
That sounds delicious, Susan! Thank you for sharing.
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.
Thank you for sharing! I’m glad you loved them.
Delicious! If interested in making this a bit spicier, what do you recommend for added seasoning?
Hi! You can top it with a hot sauce. That would work well.
Can I make the sauce the day before and warm it up on day of?
Hi Brianna, I haven’t tried it that way, but let me know if it works!
We made this tonight and it was so yummy!!
That’s great, Sarah! Thank you for your review.
I have eaten chilequiles before and thought they were good (not amazing). This recipe was great! I love the sauce! I am trying to add protein to my diet so I added pinto beans with some leftover veggies (I add veggies to everything). I also had some hot sauce I made for the first time with my bountiful jalapeño harvest so this was a perfect recipe to try my hot sauce on. This is DEFINITELY getting saved and printed!
Hooray! I’m glad you love this recipe, Chris. I appreciate your review.
Thank you, Kate, delicious! I will be adding this to regular rotation! I made it as directed, minus the radishes, and we loved it. I wonder if, next time, would the sauce freeze well if I doubled the recipe?
Hi Kate, I do know my enchilada sauce freezes well. You can try it!
Stumbled across your highly-rated Chilaquiles recipe when looking for something quick to whip up for my chef husband (needless to say, I’m not the primary cook!) – he was sooo impressed with the sauce! I couldn’t believe how easy it was to put together. Love this recipe for breakfast, lunch, or dinner!
I’m glad you enjoyed them, Kelly!
Found this today as I was looking through your recipes (I have tried many and they are always great), and decided to give it a try. It was so delicious! The only change I made is that I didn’t add radish and used jalapeño, as someone else said they did. Ate it with scrambled eggs and a side of refried beans also from your recipes. Just the perfect meal. Thank you!!
You’re welcome, Mary!
Great recipe, and easy to make! Tastes amazingly similar to my local taqueria’s.
Hooray! I’m excited to hear that. Thank you for your review, Mollie.
My entire family loves when I make enchiladas and chilaquiles with this recipe. It’s so delicious and the consistency always comes out perfectly!
Wonderful to hear, Rebeca!
I made it for breakfast and enjoyed my chilaquiles with an egg on top. I also had mozzarella cheese and used that on top of my toasted corn tortillas. To make it spicier I added a dash of cayenne to sauce. Super easy! Thank you for sharing this recipe!
You’re welcome, Eliza! I appreciate your review.
I have made this several times….after being in Mexico a few times and having something for breakfast that I was in love with I went in search. This is very similar and my family has loved it. I know make your enchilada sauce for most of my recipes that call for enchilada sauce. It is delish with sweet potato and black bean enchiladas. Thank you for this recipe! Authentic or not its a winner!
I’m happy you enjoyed these, Samantha! I appreciate you sharing you make my enchilada sauce too.
Made these tonight, your sauce recipe, with a bit of ground pork taco meat, cheese, tortilla chips and avocado….YUM!!! Thank you so much!
Wow! This recipe turned out incredibly well. I had never made a fresh red sauce before but have always been curious to try and I will definitely be using this for other recipes now.
I just found your website yesterday when I was searching for a Mujadara recipe and I’m so glad I explored it further. Will definitely be trying more recipes soon!
Wonderful to hear, Andrew! I am glad you enjoyed these chilaquiles.
This recipe is in our regular rotation now! We always make a double batch of sauce so we have it for leftovers. We like this recipe so much, my daughter requested it for her 15th birthday breakfast!
Just made this again last night. So delicious! I now make the enchilada sauce ahead of time and freeze it so when it’s time for Chilaquiles, everything comes together quickly. We love adding pickled jalapeños and pickled red onions on top. Great recipe!
That’s great to hear, Kamie!
Just finished making this recipe and served it with the Easy Refried Beans recipe from this site. What a lovely meal, the Mexican husband gave it a thumbs up, and he’s pretty picky- thank you, perfect directions and I wouldn’t change a thing!