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This Chilaquiles Rojos recipe is classic Mexican food that’s perfect for any meal. You’ll love how crispy tortilla chips transform into a comforting skillet dish topped with creamy avocado, queso fresco, and fresh cilantro.
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. If you love hearty, satisfying Mexican food, this recipe is for you. Crispy tortilla chips soak up a bold red sauce made with smoky chiles and fresh tomatoes. It’s an authentic, traditional Mexican breakfast that feels special any time of day.
This dish is also versatile and adaptable. Whether you serve it with scrambled eggs, a side of refried beans, or shredded chicken, it always feels like a treat. You could even use leftovers from this Egg Sausage Casserole to add to the chilaquiles or make this Slow Cooker Chicken Tortilla Soup for a full meal.
It’s quick to prepare and great for busy weeknights or leisurely brunches. Once you try this chilaquiles recipe, you’ll want to make it again and again.
If you like Mexican food you also might like this Chicken Tinga Recipe, Beef Enchiladas, Chicken Enchilada Soup or this Homemade Pico de Gallo.
Recipe Ingredients
- Chile de árbol: These small, potent chiles add bright heat and a slightly nutty flavor to your sauce.
- Chile guajillo: Milder and slightly sweet, these dried chiles contribute earthy undertones and a vibrant red color.
- Chile chipotle: Adds deep smoky richness and a little extra heat, balancing the tangy tomatoes.
- Roma tomatoes: The fresh tomato base creates a balanced acidity and natural sweetness.
- Chicken bouillon: Optional, but boosts the savory body of the sauce.
- Tortilla chips: Make your own tortilla chips with this Homemade Baked Tortilla Chips recipe or use store-bought tortilla chips for convenience.
- Eggs: Scrambled or fried eggs make the dish satisfying and protein-rich.
- Avocado: Adds creamy contrast to the warm, saucy chips.
- Fresh cilantro: A bright, herbal garnish that brings freshness to every bite.
- Queso fresco: A mild, crumbly cheese that melts slightly over the warm chilaquiles.
How to Make Chilaquiles Rojos
Step 1: Start by preparing the sauce. In a medium saucepan, combine the dried chiles, halved tomatoes, half of the diced white onion, garlic cloves, chicken bouillon, salt, and enough water to cover. Bring everything to a boil over medium-high heat and cook for about 10 minutes until the chiles soften.
Step 2: Carefully transfer the cooked mixture to a blender. Blend until completely smooth. Pour the sauce through a fine mesh strainer to remove any seeds or skin for a silky texture. If the sauce is too thin, return it to the pan and simmer for a few more minutes until it thickens slightly.
Step 3: In a large skillet over medium heat, warm the vegetable oil. Add the remaining diced onion and sauté for 3–4 minutes until it begins to soften and turn translucent.
Step 4: Add the thick tortilla chips to the skillet and gently toss them with the sautéed onion so they are coated lightly in oil.
Step 5: Make a well in the center of the chips and crack the eggs into the space. Let them cook undisturbed for a minute or so, then scramble them gently, mixing them into the chips as they finish cooking.
Step 6: Pour the warm red sauce over the chips and eggs. Use a spatula to gently fold everything together until the chips are evenly coated with sauce. Cook for another 1–2 minutes to heat through.
Step 7: Remove the skillet from the heat. Divide the chilaquiles onto plates and top each serving with sliced avocado, crumbled queso fresco, a drizzle of Mexican crema, fresh cilantro, and diced red onion.
Expert Tips for the Best Chilaquiles Rojos
- If you have leftover stale tortillas, this is the perfect way to use them up and reduce food waste. Simply cut them into wedges, fry until crisp, and proceed with the recipe.
- Use thick, high-quality tortilla chips so they hold their texture even after absorbing the sauce.
- Always toast or fry your tortillas before adding them to the salsa roja to prevent them from falling apart.
- Adjust the amount of chile de arbol to make the dish more or less spicy.
- For a deeper smoky flavor, include an extra chipotle chile in the sauce.
Storage Tips
- Separate Components: Chilaquiles are best fresh, but you can store leftovers separately. Keep the sauce and chips in separate airtight containers in the fridge for up to 2 days.
- Reheating: Warm the sauce in the microwave or on the stovetop. Re-crisp chips in a 300°F oven or air fryer for a few minutes.
- Fully Assembled Leftovers: Reheat gently in the microwave; the texture will be softer.
- Avoid Freezing: The chips lose their crispness when frozen.
Recipe FAQs
Warm in a microwave or re-crisp in an air fryer. For best results, reheat sauce and chips separately.
Yes, you can make the salsa roja up to 3 days in advance. Store it in an airtight container in the fridge.
Absolutely. Look for thick, restaurant-style chips so they stay sturdy in the sauce. You can also make homemade tortilla chips if desired.
Rojos are made with red sauce (salsa roja), while verdes use green salsa made from tomatillos.
More Mexican Recipes
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Authentic Chilaquiles Rojos (Red Chilaquiles 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!