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Chilaquiles Rojos Recipe

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Of all Mexican food, this Chilaquiles Rojos Recipe is definitely one of my favorite!  A spicy tomato, chili sauce covers the corn chips.  Then it’s topped with cream, queso Fresco, avocado, and onion.  You can serve chilaquiles with eggs in them or a fried egg on top, with chicken or steak meat.  They work for breakfast, lunch or dinner!

Chilaquiles Rojos Recipe on a platter with avocado on top.

CHILAQUILES ROJOS RECIPE

You guys are in for a treat! 

If you have eaten chilaquiles, you know how good they are. 

I find it hard to recreate the chilaquiles roja I had one time in Chicago, but I thought I would give it a try.

I think this Chilaquiles Rojos Recipe is almost as good as the authentic one.

You might be wondering what chilaquiles are?

Chilaquiles Rojos Recipe above the plate.

Chilaquiles (pronounced chee-luh-key-lays) are a traditional Mexican breakfast made with thick tortilla chips simmered in sauce.

Typically, they’re made with green salsa (in Spanish, salsa verde, which creates chilaquiles verdes) or red enchilada sauce (chilaquiles rojos).

I am a lover of nachos. 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. 

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

But now I have added these Chilaquiles Rojo to the rotation too.

It works nicely as a breakfast or dinner food but can honestly be eaten for any meal or snacking. 

Chilaquiles Rojos Recipe ingredients on a board.

WHAT INGREDIENTS DO I NEED FOR CHILAQUILES ROJO?

TORTILLA CHIPS: It is quite common to fry your own tortilla chips by cutting up tortillas and frying them till crisp. You can use this Homemade Baked Tortilla Chips recipe

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.

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.

TOMATOES: When I make this recipe I like to use Roma tomatoes. You can use any kind you choose, just adjust the amount according to how big or small the tomatoes are.

GARLIC AND 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. 

Chilaquiles Rojos Recipe ingredients laid out.

CHICKEN BOUILLON: This is optional but it adds some extra flavor.  

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 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: The avocado is 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 shredded cheese like a 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.

Chilaquiles Rojos Recipe with a wooden spoon holding the chilaquiles.

HOW TO MAKE CHILAQUILES?

In a medium saucepan, place the chilis, tomatoes, ½ of the diced white onion, garlic cloves, chicken bouillon, and salt.

Chilaquiles Rojos Recipe with onions in pan.

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.

Chilaquiles Rojos Recipe with rojo sauce on stove.

Remove from stove and place in a blender. Blend for a minute or two until completely blended.

Chilaquiles Rojos Recipe with the sauce in a blender.

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.

Chilaquiles Rojos Recipe with egg in the middle.

Scramble the eggs as they cook and mix in with the chips.

Add the sauce and stir till completely coated.

Chilaquiles Rojos Recipe with sauce on the chips.

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. Easy, right?

Chilaquiles Rojos Recipe on a plate with avocado.

WHAT SHOULD I SERVE WITH CHILAQUILES ROJO?

These chilaquiles rojo work great alongside many dishes.

Here are some favorites:

Mexican Street Corn Salad 

Creamy Mexican Dip

Crispy Mexican Potatoes 

Mexican Chopped Salad

Chilaquiles Rojos Recipe on a plate with fork.

HOW DO I STORE LEFTOVER CHILAQUILES ROJOS?

Store in an airtight container in the refrigerator.  They will get soggy, but they are still delicious! You could heat them up in the air fryer to get the chips to crisp up a bit.

HOW DO I SERVE CHILAQUILES ROJOS?

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, 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.

Chilaquiles Rojos Recipe with avocado on top, and orange juice.

Chilaquiles Rojos Recipe on a platter with avocado on top.

Chilaquiles Rojos Recipe

Yield: 4
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes

Of all Mexican food, chiliquiles are definitely my favorite! A spicy tomato, chili sauce covers the corn chips. Then it’s topped with cream, queso Fresco, avocado, and onion. You can serve chiliquiles with eggs in them or a fried egg on top, with chicken or steak meat.

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

    1. In a medium saucepan, place the chilis, tomatoes, ½ of the diced white onion, garlic cloves, chicken bouillon, and salt.
    2. Cover with water and place on the stove.
    3. Turn stove on medium high and when the chilis come to a boil, cook for 10 minutes.
    4. Remove from stove and place in a blender. Blend for a minute or two until completely blended.
    5. Strain chili sauce through a small sieve to remove any larger pieces that didn’t blend.
    6. 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.
    7. 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.
    8. Scramble the eggs as they cook and mix in with the chips.
    9. Add the sauce and stir till completely coated.
    10. Remove and serve immediately.
    11. To serve, place some on each plate and add some onion, cilantro, cream and avocado.
    12. 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.

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