Easy Chilaquiles Recipe (Chilaquiles Verdes and Rojas)
Easy chilaquiles recipe featuring homemade tortilla chips that are ready in 30 minutes. With versions for both Chilaquiles Verdes and Chilaquiles Rojas.
Have you ever had chilaquiles before? They are one of my favorite brunch recipes– and incredibly versatile. Like nachos and tacos, the choice of salsa and the toppings really make the dish.
As a traditional Mexican recipe, I was first introduced to chilaquiles in Cabo in college, and now I enjoy them for breakfast almost daily whenever we visit. I like to load mine up with beans, avocado, and occasionally a fried egg, but chilaquiles can be made either vegetarian or vegan, depending on preference.
I love this recipe because you can use either red salsa (salsa roja) or green salsa (salsa verde). My personal favorite is verde, but both are great!
See below for more details and tips for success, or scroll down to the bottom for the full recipe.
Everything You Need to Make these Chilaquiles
Ingredient Notes
- Corn Tortillas: The star of this chilaquiles recipe is the homemade tortilla chips! It’s totally worth it to make your own using corn tortillas; it’s so much better than using store-bought chips, and I really don’t recommend skipping it. It’s also either than you think– and you can use your air fryer if you want to cut down on using oil in this recipe. (Here’s my recipe for homemade tortilla chips in the air fryer).
- Salsa Verde or Salsa Roja: As chilaquiles are really only a handful of ingredients, the quality matters. You can use storebought salsa, but for a more authentic taste, you’ll want to quickly make my homemade salsa verde or salsa roja. If you want a shortcut, then I recommend using jarred salsa verde over cantina-style jarred salsas for best results. Trader Joe’s has a really good hatch green chili salsa verde that I like!
- Toppings: I think avocado and a little thinned sour cream are a must, but I also like it topped with refried beans, scrambled eggs, or a fried egg. Pickled red onions, cilantro, or even tofu scramble could also work!
How to Make Chilaquiles
Slice Tortillas into Triangles
Cut your tortillas into 8 triangles and stack, slice in half, then half again and then again
Fry Tortillas into Chips
Heat olive oil in a large pan and add the corn tortilla triangles in a single layer. Cook for 1-2 minutes per side until golden brown and crisp.
Drain on a Paper Towel Lined Plate
Remove and place on a paper towel-lined plate, then repeat with the rest of the tortillas. You may need to add a little more oil, depending on the size of your skillet.
Make your salsa, then cook
Add your preferred salsa to the empty skillet and cook for 2-3 minutes to just thicken, then add in the tortilla chips and cook, lightly tossing and spooning the salsa over until well covered.
Top and serve immediately
Plate, add toppings of choice, and serve immediately. These don’t last long as the tortillas become soggy over time, so you’ll want to enjoy them right away.
How to Serve Chilaquiles
I love these for brunch or breakfast, but they are also a great dinner option as well! As mentioned, I usually enjoy it with an egg for additional protein, but you can add tofu scramble or black beans to keep vegan.
Frequently Asked Questions
What are Chilaquiles Made Of?
Chilaquiles are a way to use up leftover homemade tortillas. Made with salsa, leftover chips, and then toppings, they are an easy and delicious breakfast recipe!
What is the difference between Chilaquiles and Migas?
They aren’t the same thing! Migas usually have short strips of fried corn tortillas, while chilaquiles use tortilla chips. The tortillas in migas are mixed with scrambled eggs, while chilaquiles’ are drenched in salsa, and the egg is optional.
Can I use Store-Bought Tortilla Chips?
You can use store-bought (plain) tortilla chips, though I much prefer making your own for this recipe.
More Mexican Recipes
- Roasted Vegetable Tostadas
- Vegan Migas Breakfast Tacos
- Mushroom Fajitas with Queso Blanco Sauce
- Vegan Pozole
- Crispy Tacos with Queso Dipping Sauce
If you try this recipe, make sure to come back to leave a comment and a rating. Your feedback helps other readers, and seeing you make my recipes makes my day!
Chilaquiles (Chilaquiles Verdes and Rojas Versions)
Ingredients
- 1/4 cup vegetable oil
- 12 corn tortillas, cut into 8 wedges, each
- 2 cups salsa verde, for the Chilaquiles Verdes version or 2 cups salsa roja (for the Chilaquiles Rojas version)
- For serving*: avocado, guacamole, crema, cojita cheese or queso fresco, chopped cilantro, fried eggs
Instructions
- Heat the oil in a large skillet over medium heat until shimmering. (If you sprinkle a few drops of water into the oil and it sparks, it's hot enough! Or you can test a tortilla by adding one triangle, if bubbles immediately form around it, it's hot enough)Â
- Add the tortilla wedges in a single layer and cook, flipping, until golden brown and crisp. Remove and place onto a paper-lined plate. Repeat with the rest of the tortillas until all are fried. You may need to add more oil depending on the size of your skillet, but I find that 1/4 cup is enough for all of them.
- Add the salsa to the empty skillet, cook until slightly thickened, about 2-3 minutes. Add in the cooked tortilla chips and stir carefully to coat the chips, spooning the salsa over the chips and tossing gently so they don't break until they are well covered. Taste, season with salt as needed.
- Serve immediately and top with garnishes of choice.
Notes
Nutrition
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