5 3 Published Sep 26, 2022, Updated May 18, 2024
Why You’ll Love This Recipe
With a combination of tortilla chips, a savory spicy sauce, cheese and eggs what’s not to love?! It can be served for breakfast, lunch or dinner! This version is vegetarian and can be customized to fit your dietary needs. This dish comes together in under 30 minutes so it’s the perfect meal for busy days!
What Are Chilaquiles
Chilaquiles, pronounced chee-luh-kee-layz, are a traditional Mexican dish that originated from the Aztec Empire hundreds of years ago. The name loosely translates to “something that is covered in chili” from Nahuatl (the language of the Aztecs). Today, this delicious breakfast is typically made with fried tortillas cut into quarters, cooked with eggs or chicken and mixed with a red or green salsa (chilaquiles verdes or chilaquiles rojos). The dish came to be known as it is today because families needed a way to use up leftover tortillas. Add a bunch of eggs to the mix and you’ll be able to happily feed a large family.
Ingredients Needed For Red Chilaquiles
Chilaquiles
tortilla chips – see my favorite tortilla chip brands below. If you’re worried about sodium content, I recommend purchasing no salt added tortilla chips or making your own. This way you can salt to taste and your final dish won’t be too salty. eggs – a key ingredient for this dish and a great source of protein. cheese – I prefer to use either cotija cheese, which crumbles nicely or queso fresco, which has a mild flavor and less salt compared to cotija. Feta cheese would also be a good substitute if that’s all you have on hand. cilantro – I love adding fresh herbs to my meals and cilantro is the perfect pairing for this dish. sour cream – this is optional, but I love adding a drizzle of sour cream or plain greek yogurt on top of the chilaquiles for a delicious, slightly tangy flavor. avocado – another optional, but highly recommended topping for some added creaminess and healthy fat. sliced radishes and red onions – these aren’t traditional toppings, but I added them for some extra nutrients and crunch!
Sauce
olive oil – to sauté the vegetables in. Avocado oil would also work well! garlic cloves – adds a delicious flavor to the sauce. chipotle pepper – chipotle peppers aren’t too spicy and add a smoky, slightly sweet flavor to the sauce. I used canned chipotle peppers that were in adobo sauce. adobo sauce – this is a sauce made with ground dried chiles, herbs and vinegar. You can find a jar or can in the “International” section at your grocery store. tomato sauce – a can of tomato sauce will give this sauce more depth. low sodium broth – you could use either vegetable or chicken broth for this recipe. I prefer to use low sodium broth so I can control the sodium content in the sauce. spices and seasonings – dried oregano, chili powder, ground cumin, salt and pepper.
How to Make
Make sauce: Heat oil in a large skillet over medium-high heat and sauté garlic until fragrant (about 1-2 minutes). Add chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt and pepper. Bring to a boil, reduce heat to low and simmer for 5-10 minutes. When ready, set aside for later use. Fry eggs: While the sauce is simmering start prepping the toppings and frying the eggs in a separate small skillet. Add chips: Add the tortilla chips to the sauce and gently flip them over until completely coated with the sauce. Let the chips cook for a good 2-3 minutes, until the chips have softened slightly, but not too much! Serve: Remove from heat, and serve immediately topped with a fried egg, cotija, radish, cilantro, red onion, sliced avocado and sour cream, if desired. Enjoy!
How to Serve Red Chilaquiles
Toppings: I added cilantro, sour cream, red onion, avocado, radish and cotija cheese. Other options that sound good would be sliced jalapeño, pico de gallo and green onion. Eggs or no eggs: Chilaquiles can be enjoyed with or without eggs. You could replace the eggs with another protein like black beans, refried beans or shredded chicken. Vegan: If you’re interested in making a vegan version you could try replacing the eggs with this simple tofu scramble, use nutritional yeast for a cheesy flavor and substitute the sour cream with a vegan yogurt. Sides: Some sides that work well with chilaquiles are guacamole as well as beans and rice. My cilantro lime cauliflower rice would be delicious paired with chilaquiles.
Homemade vs Store-Bought Tortilla Chips
Store-bought tortilla chips are usually fried with refined oils and high in sodium. Though, it’s not the case for all brands. My two favorite tortilla chip brands are Late July (I like their organic chia & quinoa chips) and Zack’s Mighty, which are organic. Of course, you can always make your own tortilla chips if you have the time! Not only are homemade tortilla chips easy to make, but they can save you money as well. You’ll need corn tortillas cut into quarters, and you can either fry them in an oil of choice or better yet, bake them in the oven.
How to Store Red Chilaquiles
Chilaquiles are best when they are served right away. Storing them will cause the chips to become soggy, but that doesn’t mean they go bad. I actually don’t mind them leftover and a bit soggy. You could store your chilaquiles in an airtight container in the refrigerator for 2-3 days and reheat them over the stove on medium heat or in the microwave for a minute.
More Mexican-Inspired Recipes to Try
Healthy Chicken Enchiladas Mexican Street Corn Salad Ground Turkey Tacos Mexican Quinoa Casserole Cauliflower Tacos Vegan Enchiladas Easy Guacamole Mexican Sweet Potato Chicken Soup Taco Soup Healthy Chicken Quesadillas
Be sure to check out the full collection of Mexican recipes on EBF!
