Chilaquiles are a hearty, delicious, and easy-to-make Mexican breakfast that always knocks my socks off! These budget-friendly bad boys are made with crispy tortilla chips soaked in a flavorful red enchilada sauce and served with loads of toppings. While cheese, cilantro, avocado, sour cream, and eggs are traditional toppings for a Chilaquiles recipe, you can also clean out your fridge and use leftover veggies or meats. Budget win!
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“Such a great breakfast; but it’s super hot over here and it would definitely make great lunch as well!”
2pots2cook
Quick and Easy Recipe for Chilaquiles
Chilaquiles are a classic Mexican dish with roots going back to the Aztecs, with the name coming from the Nahuatl word “chīlliaquilitl,” meaning “chili-soaked.” Traditionally, crispy fried tortilla chips are simmered in a rich chili sauce until softened. But when I make chilaquiles, I like to keep things quick and easy by drizzling the sauce over the chips instead to keep them nice and crunchy. But my favorite part? You can top them with whatever your heart desires! When I was testing this recipe, I had some leftover rotisserie chicken (you know, the back part no one ever seems to want to eat), so I shredded it up and tossed it on top. Delicious!
Chilaquiles
Servings 2 servingsIngredients
- 1/4 cup neutral flavored cooking oil ($0.16)
- 8 white or yellow corn tortillas (8-inch)* ($0.53)
- 1/4 tsp salt ($0.02)
- 1 10oz. can red enchilada sauce** ($1.06)
- 1/4 cup crumbled queso fresco ($0.57)
- 1/2 cup shredded Oaxaca cheese ($0.80)
- 1/4 cup fresh cilantro leaves ($0.11)
- 1/3 cup sliced green onions ($0.35)
- 1 avocado, diced ($0.96)
- 2 Tbsp Mexican crema ($0.27)
Instructions
- Line a sheet pan or large plate with paper towels. Stack 8 corn tortillas and cut them into quarters.
- In a large skillet set over medium heat, warm the cooking oil until shimmering***. Add two layers of tortilla quarters at a time and fry, turning as needed, until lightly browned and slightly crunchy, about 1 minute on each side. Transfer the tortilla quarters to the paper towel-lined plate to drain. Repeat with the remaining tortilla quarters.
- Warm the red enchilada sauce in a large saucepan.
- Divide tortilla chips between two large plates. Divide the warm sauce equally, drizzling it over the tortilla chips on each plate.
- Sprinkle each plate equally with the shredded Oaxaca cheese, crumbled queso fresco, fresh cilantro leaves, sliced green onions, diced avocado, and Mexican crema.**** Enjoy the ridiculously yummy contrasting flavors, textures, and temperatures immediately!
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Equipment
- Deep Stainless Steel Skillet
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Chilaquiles Step-by-Step Photos
Prep the tortillas: Line a sheet pan or large plate with paper towels. Stack 8 corn tortillas and cut them into quarters.
Make the tortilla chips: In a large deep skillet set over medium heat, warm 1/4 cup cooking oil until shimmering. Test that the oil is hot enough by frying a small piece of tortilla; if it bubbles and turns golden brown in about 40-50 seconds, it’s ready to use.
Add two layers of tortilla quarters at a time (8 quarters) and fry, turning as needed, until lightly browned and slightly crunchy, about 1 minute on each side. Transfer the tortilla quarters to the paper towel-lined plate to drain. Sprinkle with a pinch of salt. Repeat with the remaining tortilla quarters.
Heat the sauce: Warm the 10 ounces of enchilada sauce in a large saucepan.
Top the tortilla chips: Divide tortilla chips between two large plates. Divide the warm enchilada sauce equally, drizzling it over the tortilla chips on each plate.
Next, divide the 1/2 cup shredded Oaxaca cheese, 1/4 cup crumbled queso fresco, 1/4 cup fresh cilantro leaves, 1/3 cup green onions, 1 diced avocado, and 2 tablespoons of Mexican crema between two plates.
That’s it! I told you it was easy. Enjoy the ridiculously yummy contrasting flavors, textures, and temperatures immediately. Woot! And another one. (Said in my best DJ Khaled.)
Tips For Making Chilaquiles
Chilaquiles are delicious and versatile, but there are a few tricks to getting them just right.
- Drain freshly fried tortilla chips on a large paper towel-lined plate or sheet pan. The paper towels will soak up excess oil, which helps keep the tortilla chips crispy. Salt the chips while they are still hot.
- Prep toppings before you add sauce to the tortilla chips, so they don’t get soggy while you cut herbs and veggies.
- If serving a larger group, make the tortilla chips in advance. If you’re making the sauce from scratch, make that in advance as well. Instead of topping the Chilaquiles with cheeses and veggies etc., serve toppings in small bowls so guests can create their perfect combinations. It’ll save you loads of time.
Serving Suggestions
While chilaquiles can be a stand-alone breakfast dish, you can make them part of a bigger meal by adding side dishes. I’d serve this recipe with our Cheesy Pinto Beans for a seriously filling breakfast or lunch! Or, for something nice and fresh, I’d go for Guacamole or even our Cowboy Caviar (canned beans and fresh veggies in a tangy dressing). And don’t forget, they’re amazing topped with fried eggs!
Love, Love, Love these and never tried to make them! I want to make the enchilada sauce listed above, and I have the following dried chiles in my pantry: Guajillo, Ancho and Arbol. I was thinking about doing an even mix of the Guajillo and Ancho, with maybe 1-2 Arbol for some heat, but wanted to ask….what mix would you use out of these chiles for the 1/4 lbs??
Can’t wait to try these with some chicken and a runny egg!!!!
I think you should experiment to find your perfect mix.
$0.07 is right! We purchased a 30 count bag of white corn tortillas for $2.69.
Such a great breakfast; but it’s super hot over here and it would definitely make great lunch as well! Thank you and enjoy your day!
Would Beth’s enchilada sauce recipe work in this?
Absolutely!!