Looking for a delicious and versatile Mexican dish that works for breakfast, lunch, or dinner? This Chilaquiles Rojos recipe will quickly become one of your favorites! Crisp tortilla chips are drenched in a rich, spicy tomato and chili sauce, then topped with creamy avocado, tangy queso fresco, onions, and a dollop of Mexican crema. You can enjoy it with eggs, chicken, or steak for a hearty and satisfying meal.
Why You’ll Love This Recipe
Today’s recipe reminds me of nachos for breakfast with a delicious, rich sauce added in along with eggs. You could even use leftovers from this Egg Sausage Casserole to add to the chilaquiles.
Here are a few reasons why this recipe shines:
- Authentic Flavors: This recipe captures the bold, smoky, and spicy essence of traditional chilaquiles rojos, inspired by the vibrant dishes I’ve enjoyed in Chicago and beyond.
- Versatile: Perfect for breakfast, lunch, or dinner—this delicious meal can be adapted to your taste preferences with a variety of toppings and proteins.
- Comfort Food with a Twist: Think nachos meet breakfast, but with a rich sauce that elevates the dish to something truly special.
Some of my favorite Mexican-inspired dishes that are on rotation at my house are these Vegetarian Black Bean Enchiladas, Slow Cooker Mexican Chicken Lime Soup, and this Mexican Zucchini.
What Are Chilaquiles Rojos?
Chilaquiles (pronounced chee-lah-KEE-lays) is a beloved Mexican comfort food recipe. This dish consists of crispy tortilla chips simmered in a flavorful sauce, typically green salsa (salsa verde) or red salsa (salsa roja). While traditionally a breakfast food, chilaquiles are equally delicious any time of the day.
This traditional Mexican breakfast can be found at many Mexican restaurants, but it is actually very easy to make at home, and easily customized to your preferences! While this recipe is made with red enchilada sauce, you can easily make chilaquiles verdes with green sauce instead! The toppings are endless, and it’s truly Mexican food at its finest!
Ingredients You’ll Need
- Tortilla Chips: Use thick, Mexican-style tortilla chips to prevent sogginess. Make your own tortilla chips with this Homemade Baked Tortilla Chips recipe or use store-bought tortilla chips for convenience.
- Chilis: I used Chili de Arbol, Chili guajillo, and Chili Chipotle. I love the smoky taste of chipotle, guajillo gives the lovely chili flavor and brings color, and chili de arbol brings the heat. You can use just one of these chilis or even two kinds. You can use more Chili de Arbol or less according to the spice level you prefer. If you cannot find any dried chili chipotle you can use canned chipotle peppers.
- Tomatoes: Roma tomatoes are my go-to, but any variety works.
- Garlic cloves & Onion: The garlic and onion helps to enhance the flavor. You can use a sweet onion or a red onion depending on what you have.
- Chicken Bouillon: Optional, but adds a savory depth.
- Protein: When it comes to adding the eggs you can cook them however you like. I think chilaquiles work nicely with either scramble the eggs or use fried eggs. If you want to add meat try adding this Slow Cooker Shredded Chicken, Slow Cooker 4 Ingredients Shredded Beef or this Instant Pot Pork Roast.
- Avocado: Avocado slices are one of my favorite toppings to add. You can use as little or as much as your heart desires.
- Cheese: If you can find Queso Fresco I suggest using that but you can use any mild crumbly cheese. I have also seen some people use cotija cheese or shredded cheese like pepper jack or sharp cheddar.
- Cream: You can find Mexican cream near the cheese section of a grocery store which I think is the best option. But you can also thin down sour cream with some milk so it is easier to pour over the chilaquiles.
- Cilantro: I am a big fan of fresh cilantro and it is a nice way to finish off this dish. Feel free to use as little or as much as you like.
How to Make This Chilaquiles Rojos Recipe
Step 1: Make the Red Sauce. In a medium saucepan, combine chilis, tomatoes, garlic, onion, chicken bouillon, and water. Boil for 10 minutes. Blend until smooth, then strain through a sieve. If needed, simmer to thicken slightly.
Step 2: Cook the Eggs and Chips. In a large skillet, heat oil and sauté onions for 3–4 minutes. Add tortilla chips and make a “hole” in the middle to crack the eggs. Scramble as they cook, then mix into the chips.
Step 3: Assemble. Pour the sauce over the chips and stir until fully coated. Remove from heat and serve immediately.
Step 4: Top and Enjoy. Garnish with avocado, queso fresco, crema, onion, and cilantro. Serve with your choice of protein and sides.
Recipe Tips
- Thick Chips Are Key: Thicker tortilla chips hold up better under the sauce.
- Control the Heat: Adjust the number of chili de árbol to make the sauce milder or spicier.
- Tortillas: This is a great way to use up leftover tortillas or old tortillas that need to be eaten soon. I used corn tortillas for my homemade chips, but you can always try flour if preferred.
- Crispier Leftovers: Reheat leftovers in an air fryer to regain some crunch.
Serving Tips
This chilaquiles recipe is versatile and can be made in a variety of ways. I like to serve them with scrambled eggs in the tortillas, or with a fried egg on top of each plate.
Sometimes I will make them with refried beans or black beans, shredded chicken or steak meat along with a good helping of avocado, cilantro, onions, cream, and cheese.
If you aren’t planning to eat them right away or you know you will have leftovers I would leave the sauce off of all or half of them. This will help the chips to stay crisp. You can just add the sauce on you are ready to eat.
Try chilaquiles Rojos alongside one of these other dishes:
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat: Warm in the microwave or re-crisp in the air fryer for best results.
- Separate Sauce and Chips: If you plan on leftovers, keep the sauce and chips separate to maintain crispiness.
Recipe FAQs
Absolutely! Skip the chicken bouillon or use a vegetable-based alternative, and top with eggs, beans, or tofu.
Chilaquiles are simmered in sauce, making them softer and more integrated, while nachos remain crispy and are topped with cheese and other ingredients.
Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator. Reheat before using.
Yes, but homemade sauce provides a fresher, more vibrant flavor. If using store-bought, look for authentic Mexican brands.
Absolutely! Use gluten-free tortilla chips and double-check that all other ingredients are certified gluten-free.
More Mexican-Inspired Recipes
This Chilaquiles Rojos recipe brings the bold flavors of Mexico to your table in a way that’s easy and family-friendly. This dish delivers comfort and flavor every time.
Give it a try and let me know—how do you like your chilaquiles? With eggs, chicken, or steak? I’d love to hear in the comments below!
If you try it, please leave me a star rating and comment below, and follow me on Instagram @acedarspoon for more delicious recipes!
Chilaquiles Rojos Recipe
Ingredients
- 6 chili de Arbol,, destemmed and deseeded
- 2 chili guajillo,, destemmed and deseeded
- 1 chili chipotle,, destemmed and deseeded or 2 from the can
- 3 roma tomatoes,, halved
- ½ of a white onion,, diced, divided
- 2 garlic cloves
- 1 teaspoon chicken bouillon
- ½ teaspoon salt
- 1-2 Tablespoons vegetable oil or nonstick cooking spray
- 1 – 12 ounce bag tortilla chips {thicker chips work best}
- 4 eggs {cooked to your liking}
- 1 avocado,, sliced
- 1/4 cup cilantro,, minced
- 1/4 cup Mexican cream or sour cream thinned with milk
- 1/4 cup diced red onion
- 1/3 cup Queso Fresco,, crumbled, or other shredded cheese
Instructions
- In a medium saucepan, place the chilis, tomatoes, ½ of the diced white onion, garlic cloves, chicken bouillon, and salt.
- Cover with water and place on the stove.
- Turn stove on medium high and when the chilis come to a boil, cook for 10 minutes.
- Remove from stove and place in a blender. Blend for a minute or two until completely blended.
- Strain chili sauce through a small sieve to remove any larger pieces that didn’t blend.
- If the chili sauce seems a bit too runny, place back in the pan and cook down a little. You will want it to be a bit runny to cover the chips but not too runny.
- In a large saucepan, heat the oil and add the onions. Cook for 3 to 4 minutes stirring constantly, then add the chips. Make a “hole” in the middle and crack the eggs.
- Scramble the eggs as they cook and mix in with the chips.
- Add the sauce and stir till completely coated.
- Remove and serve immediately.
- To serve, place some on each plate and add some onion, cilantro, cream and avocado.
- Serve with shredded chicken, steak strips, refried beans, or a nice salad.
Notes
- Chilis – I used Chili de Arbol, Chili guajillo, and Chili Chipotle. I love the smoky taste of chipotle, guajillo gives the lovely chili flavor and brings color, chili de arbol brings heat. You can use just one of these chilis or even two kinds. You can use more Chili de Arbol or less according to how much heat you like. If you cannot find any dried chili chipotle you can use canned chipotles.
- Tortilla chips – it is quite common to fry your own tortilla chips by cutting up tortillas and frying them till crisp. If you want to make it simpler, you can use a bag of tortilla chips. I highly recommend using a Mexican tortilla chip that is thicker. It will not soak up the sauce and get soggy as quickly.
