When people think of Mexican cuisine, tacos, burritos, and guacamole often steal the spotlight. But there’s one breakfast dish that has quietly held the hearts of locals for generations chilaquiles. A glorious combination of crispy tortilla chips smothered in sauce and topped with everything from eggs to cheese to pulled chicken, chilaquiles are comfort food, hangover cure, and family tradition all in one.
What makes chilaquiles special isn’t just their bold flavor it’s their incredible flexibility. Whether you prefer red or green salsa, meat or vegetarian, spicy or mild, this dish adapts to what you have and how you like it. It’s deeply rooted in Mexican home cooking, yet it’s surprisingly easy to make with pantry staples.
In this guide, you’ll learn how to make authentic chilaquiles from scratch, including the key ingredients, best toppings, and how to get that perfect balance of crunch and saucy goodness. Whether you’re new to Mexican cuisine or looking to elevate your brunch game, chilaquiles deliver satisfaction every time.
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How to Eat
Chilaquiles are traditionally eaten as a hearty breakfast or brunch, though many enjoy them for lunch or even a late-night bite. They’re typically served warm, right after tossing the chips in sauce soft enough to soak up flavor, but crisp around the edges. Eat with a fork and scoop up every bit of salsa, egg yolk, and crumbly cheese for the full experience.
Top with a fried egg, dollop of crema, avocado slices, crumbled queso fresco, onions, and maybe some fresh cilantro. A splash of lime juice brightens the whole plate, and if you like heat, a few drops of hot sauce or extra jalapeño never hurt.
How to Partner
Chilaquiles are incredibly versatile, and pair well with both savory and sweet sides. For drinks, try a glass of horchata, fresh orange juice, or even a michelada if you’re indulging in a weekend brunch. On the side, refried beans or a simple fruit salad balance out the richness of the dish.
For those making it a larger meal, serve chilaquiles with grilled chorizo, carne asada, or a side of Mexican rice. Just be careful not to overwhelm chilaquiles are meant to be the star.
Outside of Mexico, chilaquiles are often misunderstood or worse, butchered entirely. Some restaurants serve them too dry, too soggy, or treat them like glorified nachos. But real chilaquiles are about honoring the salsa, using day-old tortillas, and striking that perfect balance of texture.
There’s also debate in Mexico itself: green vs. red sauce, with or without meat, soggy vs. crispy. Some swear by topping them with eggs, others find that sacrilegious. In truth, chilaquiles aren’t a rigid recipe—they’re a technique, a philosophy, and a way to use up leftovers deliciously.
In the U.S., many still see chilaquiles as trendy or exotic, when in fact it’s one of the most humble, accessible, and adaptable dishes in Mexican cooking. And that’s the heart of the controversy how such a simple dish continues to be misunderstood, both culturally and culinarily.
How to Make Chilaquiles
Chilaquiles Recipe Ingredients
12 corn tortillas, preferably stale or left to dry out overnight, cut into sixths or eighths
1 to 2 cups of salsa verde or roja (homemade or store-bought)
1/2 cup vegetable oil for frying
1/4 cup crumbled queso fresco or cotija cheese
1/4 cup chopped cilantro
1/2 cup finely chopped red onion
1/2 cup sour cream or Mexican crema
Optional toppings: shredded cooked chicken, fried or scrambled eggs, avocado slices and additional salsa
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Step By Step How to Make Chilaquiles
Step 1 – Fry the Tortillas
In a large frying pan, heat the vegetable oil over medium-high heat. Fry Tortillas: Working in batches, fry the tortilla pieces until they start to crisp and become golden. This usually takes about 1-2 minutes per side.
Use a slotted spoon to remove the tortillas from the oil and drain on paper towels. Sprinkle with a little salt while they’re still hot.
Step 2 – Prepare the Salsa
Pour the salsa into the frying pan, reduce heat to medium-low, and heat until it’s warm but not boiling. If your salsa is very thick, thin it with a little water or chicken broth.
Step 3 – Combine Tortillas and Salsa
Add the fried tortillas back into the pan with the warm salsa. Gently fold the tortillas into the salsa, coating them well. Allow them to simmer briefly in the salsa until they are just softened, not mushy, about 3-5 minutes.
Step 4 – Add Toppings and Serve
Remove the pan from heat. Drizzle the sour cream or crema over the chilaquiles and sprinkle with crumbled cheese. If using, add shredded chicken, eggs, or avocado on top.
Sprinkle with chopped red onion and cilantro. Chilaquiles are best enjoyed freshly made, as they continue to soften the longer they sit.
Tips To Make Chilaquiles
The type of salsa used (verde or roja) dramatically influences the flavor of the dish. Salsa verde tends to be a bit tart and bright, while salsa roja offers a deeper, sometimes smokier flavor.
Stale tortillas are ideal as they hold up better when soaked in salsa. If you don’t have stale tortillas, you can oven-dry them for a few minutes before frying.
How Many Calories Has A Chilaquiles
Corn Tortillas (12 small) is about 50 calories, so for 12 tortillas, that’s approximately 600 calories. Vegetable Oil for Frying is about 120 calories, Salsa (1 to 2 cups) is around 160 calories.
Queso Fresco is about 100 calories, Sour Cream or Mexican Crema 120 calories. Fried eggs would add about 90 calories per egg.
Total Estimated Calories:
Chilaquiles would be around 1240 calories for the whole dish, if you divide into 4 servings, each serving would be approximately 310 calories.
Origin and History
Chilaquiles emerged from a tradition of practicality rather than spectacle. Long before it appeared on restaurant menus, it existed as a way to transform day-old tortillas into something warm, filling, and flavorful. By simmering fried tortilla pieces in sauce, home cooks created a dish that felt new without wasting ingredients.
The roots of chilaquiles are closely tied to the agricultural rhythm of Mexico, where corn has long been a staple. Tortillas were made fresh, eaten daily, and inevitably left over. Chilaquiles turned those leftovers into a morning meal that made sense economically and culturally.
Over generations, the dish evolved regionally. Different sauces, toppings, and cooking methods reflected local preferences and availability. Some versions stayed simple and quick, while others became more elaborate, especially when served for guests or celebrations.
Despite its deep history, chilaquiles never positioned itself as a symbol dish in the way tacos or tamales did. Its association with home kitchens and mornings kept it grounded, which may explain why it remained underrated even as it became universally familiar.
One of the biggest debates around chilaquiles is texture. Some believe the tortillas should be fully softened by the sauce, while others argue they should retain a slight crunch. This disagreement often reflects personal memory rather than culinary rules.
Another point of contention is sauce choice. Red and green versions are both traditional, yet discussions around which is “correct” can become surprisingly heated. In reality, chilaquiles were never meant to be fixed to one flavor profile.
There is also confusion between chilaquiles and similar dishes. Outside its place of origin, chilaquiles is sometimes treated as loaded nachos or a tortilla casserole. This misunderstanding shifts the focus from sauce and timing to toppings and excess.
Finally, the idea that chilaquiles are a breakfast-only dish is frequently challenged. While commonly eaten in the morning, especially to use leftovers, many households prepare it at any time of day. Limiting it to one meal overlooks how adaptable it truly is.
How Long It Takes to Prepare
Chilaquiles are designed to be fast. The preparation begins with cutting or breaking tortillas and heating the sauce, steps that can be completed in minutes. This efficiency is part of the dish’s original appeal.
Once the components are ready, the actual cooking happens quickly. Tortillas are combined with sauce just long enough to reach the desired texture. This stage requires attention rather than time, as even a few extra minutes can change the result.
From start to finish, chilaquiles can be made in under thirty minutes, even when starting from scratch. Using pre-made sauce or leftover tortillas reduces that time even further.
The speed of preparation reinforces why chilaquiles became a staple. It offers comfort and flavor without demanding planning or patience, making it ideal for everyday cooking.
Serving Suggestions
Serve immediately after tossing in hot salsa to keep the chips crisp at the edges.
Plate with a fried egg on top and garnish with crema, queso fresco, diced onion, cilantro, and avocado slices.
Offer red and green salsa options (“divorciados”) for visual flair and flavor variety.
Pair with refried beans, a small salad, or a slice of fresh fruit.
Final Thoughts
Chilaquiles might not be the flashiest dish in Mexican cuisine, but they represent everything that makes the country’s food so beloved: flavor, simplicity, tradition, and soul. They’re the kind of meal that tells a story about resourcefulness, family breakfasts, and quiet Sunday mornings.
Once you’ve made them from scratch, you’ll understand why this humble plate is a staple in nearly every Mexican household. And more importantly, you’ll realize that sometimes, the best meals are the ones that make the most of what you already have. Chilaquiles aren’t just food they’re a ritual.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.