The Best Red Chilaquiles (Chilaquiles Rojos)

Mexican›The Best Red Chilaquiles

Make the absolute best red chilaquiles with this foolproof recipe! Chilaquiles are a beloved Mexican dish of tortilla chips simmered in a bold, flavorful sauce. Pure comfort in every bite!

Updated by Kathryne Taylor on July 3, 2024

Where have these red chilaquiles been all my life? Chilaquiles (pronounced chee-lah-key-less) are a traditional Mexican breakfast of tortilla chips gently simmered in sauce. They’re typically made with green salsa (salsa verde, yielding chilaquiles verdes) or red enchilada sauce (chilaquiles rojos).

I adore how the chips drink up the sauce, turning tender yet still a little crisp. Fresh toppings—cilantro, radish or onion, crumbled cheese, and often a fried egg—transform this chip-based dish into a complete, satisfying meal. This simple recipe isn’t 100 percent authentic, but I promise it’ll satisfy every chilaquiles craving.

When it comes to chilaquiles, the sauce is everything. I’d already perfected my chilaquiles verdes with homemade salsa verde. I finally tried them with my favorite homemade enchilada sauce—and holy smokes, I had no idea what I’d been missing!

Chilaquiles are a dreamy weekend breakfast or brunch. They’re also a comforting breakfast-for-dinner option and a brilliant way to use up a half-empty bag of tortilla chips. Ready to learn how to make them?

Chilaquiles Rojos Ingredient Breakdown

Let’s break this chilaquiles recipe down into three easy parts:

1) The Enchilada Sauce

Sauce is the backbone of flavor in chilaquiles, so you need a great one. I’m a devoted fan of my go-to red enchilada sauce recipe, so I’ve folded it right into the recipe below. My red sauce is layered with rich, long-simmered chili-pepper flavor, yet it comes together easily in a big skillet before the chips ever hit the pan.

If you’d rather use your own red enchilada sauce recipe or a store-bought option (Frontera is the only semi-decent one I’ve found), you’ll need 2 cups.

2) The Tortilla Chips

Authentic Mexican chilaquiles are made with fried tortilla chips. I’ve tested homemade chilaquiles with both freshly baked tortilla chips and store-bought ones—more on those options below.

3) The Toppings!

Tangy crumbled cheese, crisp radish, fresh cilantro, and creamy avocado all bring welcome contrast to the saucy chips. If you’re crowning your chilaquiles with eggs, prep them before the sauce or while it simmers—if you’re handy at multitasking.

Watch How to Make Chilaquiles Rojos

How to Make Chilaquiles

Chilaquiles are easy to make—as long as you’re prepared! They come together fast, so prep all of your ingredients before you start cooking. Yes, that includes the garnishes, too.

Once everything is prepped and ready, we will:

1) Make the enchilada sauce in a large skillet.

We’ll use the same skillet from start to finish. Once the enchilada sauce is ready, dial the heat down to the lowest possible setting, then…

2) Add the tortilla chips and stir, stir, stir.

It might seem like the chips will never get fully coated, but be patient—they will. If they haven’t softened enough during all that stirring, cover the skillet for a few minutes.

3) Add toppings and serve immediately.

Chilaquiles aren’t complete without a generous handful of fresh toppings. The chips will keep softening as they sit, so serve your chilaquiles right away.

Homemade Tortilla Chips vs. Store-Bought Tortilla Chips

Many chilaquiles recipes call for frying your own tortilla chips. Big pots of hot oil intimidate me, so deep-frying isn’t part of my kitchen routine.

Baked tortilla chips work beautifully in chilaquiles, so that’s another great option. As a bonus, baked chips need a fraction of the oil. You’ll find my method in the section below.

When I first tinkered with chilaquiles, I was underwhelmed by the results with store-bought tortilla chips. Some brands taste oily or stale, and those off-flavors creep right into the finished dish.

However, I’ve since found a tortilla chip brand I genuinely love in chilaquiles—Late July’s chia and quinoa variety. You’ll spot those chips throughout this post.

How to Bake Crispy Tortilla Chips

You’ll need 16 thin corn tortillas, 2 tablespoons of extra-virgin olive oil, and 1/2 teaspoon of salt. Here’s how:

To Add Eggs, or Not to Add Eggs

That is the question. In Mexico, chilaquiles don’t automatically come with eggs. I once ordered epic green chilaquiles at Lardo in Mexico City, and they arrived egg-less—I was supposed to ask for them!

In the U.S., chilaquiles almost always arrive crowned with fried eggs—and they’re glorious. I love topping my homemade chilaquiles with olive oil fried eggs, which crisp up into the most irresistible lacy edges.

I love adding eggs because they make the whole dish heartier and more satisfying. Scrambled or poached eggs are wonderful, too.

Craving a hearty plant-based option? Serve your chilaquiles with a side of refried beans. These chilaquiles are easily made dairy free or vegan, by the way—check the recipe notes for details.

Please let me know how your chilaquiles turn out in the comments! I always love hearing from you.

Craving more Mexican breakfast inspiration? Some are more authentic than others, but they’re all absolutely delicious:

I have even more! Browse all of my Mexican recipes here.

The Best Red Chilaquiles (Chilaquiles Rojos)

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Make the best red chilaquiles with this foolproof recipe! Chilaquiles are a classic Mexican dish of tortilla chips soaked in flavorful sauce—in this case, a rich red one. The whole thing comes together quickly and is best served piping hot, so have every ingredient prepped before you start cooking. Recipe yields 4 servings.

Ingredients

Red Sauce (yields 2 cups)

Instructions

Notes

On leftovers: Chilaquiles are best enjoyed shortly after making, since the chips keep softening as they sit. I wouldn’t plan on leftovers. You can halve the recipe for 2 servings, if desired (use a 10″ skillet).

Make it gluten free: Choose certified gluten-free tortilla chips, or make your own with gluten-free corn tortillas. Use gluten-free all-purpose flour in the sauce.

Make it dairy free: Easy! Skip the cheese and crown each serving with a generous dollop of cashew sour cream.

Make it vegan: Omit the cheese and top servings with a generous dollop of cashew sour cream. Skip the eggs on top. For extra protein, serve with refried beans on the side.

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