5 from 88 votes
Easy Chilaquiles
Easy Chilaquiles feature crisp tortilla chips gently simmered in a smoky chipotle-tomato sauce, topped with fried eggs, queso fresco, and fresh garnishes like radish and cilantro. The sauce blends sautéed onion and garlic, chipotles in adobo, and chicken stock, creating rich flavor that softens but does not overly sog the chips. The dish combines bright, spicy, and creamy elements for a satisfying Mexican breakfast or light meal.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
607 kcal
Course:
Breakfast, Brunch
Cuisine:
Mexican
Ingredients
red sauce
- 3 tablespoons neutral oil
- 1/2 onion sweet, diced
- 2 garlic cloves, minced
- 2 cups crushed tomatoes
- 6 chipotles in adobo sauce plenty of sauce
- 2/3 cup chicken stock unsalted
fried eggs
- 2 tbsp extra virgin olive oil
- 4 egg
- salt to taste
- black pepper to taste
chilaquiles
- 8 ounces tortilla chips
garnishes
- ½ cup queso fresco crumbled
- 2 radish thinly sliced
- ½ bunch cilantro leaves, roughly chopped
- hot sauce optional
Instructions
red sauce
- Place oil in a heavy bottom skillet and place over medium-high heat.
- Sauté onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.
- Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth.
- Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.
Cup of Yum
fried eggs
- Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny. Remove from heat and set aside.
chilaquiles
- Raise heat of sauce to medium-high and bring to a boil about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more.
- Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper and gently fold together. Remove from heat and top with fried eggs.
- Top with queso fresco, radishes, cilantro, and hot sauce. Serve immediately.
Notes
- The dish yields approximately one 12-inch skillet serving.
- For a crispier texture, remove the sauce from heat before adding and folding in the tortilla chips.
- The red sauce can be made ahead and stored airtight in the refrigerator for up to five days or frozen for up to three months.
- Thaw refrigerated or frozen sauce completely before reheating and using with the chips.
Nutrition Information
Calories
607kcal
(30%)
Carbohydrates
56g
(19%)
Protein
16g
(32%)
Fat
38g
(58%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
18g
(90%)
Trans Fat
0.2g
(10%)
Cholesterol
174mg
(58%)
Sodium
1412mg
(59%)
Potassium
637mg
(14%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
692IU
(14%)
Vitamin C
14mg
(16%)
Calcium
227mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 607
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 56g | 19% |
| Protein | 16g | 32% |
| Fat | 38g | 58% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 174mg | 58% |
| Sodium | 1412mg | 59% |
| Potassium | 637mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 14mg | 16% |
| Calcium | 227mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.