This easy chilaquiles recipe features a super simple homemade tomato and chile enchilada sauce and sunny-side-up eggs to make chilaquiles at home for one of the quickest breakfast or brunch recipes that you’ll totally be making for dinner too.
The recipe archives here on FoodieCrush have a well-stocked list of Mexican favorites, like my beef and butternut squash enchiladas, 5-minute chipotle shredded chicken taquitos, and carnitas, but there’s been a hole just waiting to be filled. Enter this breakfast chilaquiles recipe with eggs, which comes from blogger friend Melissa Coleman (of The Faux Martha)’s cookbook The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques. Chilaquiles is a classic Mexican breakfast dish that involves mixing tortilla chips with enchilada sauce and then topping it all with queso cheese and fried eggs. True to her minimalist ways but still favoring her from-scratch methods, Melissa skips the labor, mess, and calories of frying tortillas and uses tortilla chips instead. That puts this super flavorful meal-in-one cooked and on the table in about 30 minutes —always a big win in my book.
What Are Chilaquiles?
Some eaters confuse migas with chilaquiles. So what sets them apart from each other? The egg! Chilaquiles are a quick and easy meal made of fried tortillas softened with enchilada sauce and topped with fried eggs, whereas migas skip the addition of eggs.
What’s in These Breakfast Chilaquiles?
There are two components to these easy chilaquiles. The chilaquiles (tortillas, eggs, and toppings), and Melissa’s easy, no-cook Ancho Enchilada Sauce recipe made in the blender and shared below. Even though we’re using nearly the same ingredients as enchiladas for this dish, there are fewer calories because we’re skipping the melted gooey cheese in favor of a sprinkling of salty queso fresco or cotija instead.
Here’s what you’ll need to make these chilaquiles:
- Canola oil or vegetable oil
- Enchilada sauce made with the ingredients below, or a good-quality store-bought brand
• Dried Ancho chiles
• Sweet onion
• Fire-roasted tomatoes
• Kosher salt
- Tortilla chips
- Red onion
- Queso fresco cheese (cotija cheese or feta also work great)
Homemade Red Chile Enchilada Sauce
While I love my own homemade enchilada sauce and always like to keep a batch on hand, I’m sharing Melissa”s quick and supremely easy no-cook enchilada sauce whizzed in the blender (a high-quality, heavy-duty blender works best). It’s easy, and made from reconstituted dried ancho chiles, sweet onion, and canned fire-roasted tomatoes.
How to Make Chilaquiles
These chilaquiles come together in under 30 minutes and with minimal effort. Here’s how to make them:
If using homemade, make the Ancho Enchilada sauce. Soak the dried chiles in hot water for 10 minutes. Then, add everything to a blender and blend until smooth. That’s it!
Fry the sunny-side-up eggs. In a large pan (I like using a non-stick skillet for this), heat the enchilada sauce and then mix in the tortilla chips. You want them fully coated in the sauce.
Add the toppings: Top the chilaquiles with the eggs and garnish with red onion, radishes, avocado, lime, and queso fresco cheese.
Tip: If making the homemade Ancho-Enchilada Sauce below, store the remaining sauce in the refrigerator for up to 1 week. You’ll be heating it in the skillet before stirring in the tortilla chips, so it doesn’t matter whether it’s freshly made or prepped a few days before making the chilaquiles.
What is the Difference Between Chilaquiles and Nachos
Nachos are a dish that features hard tortilla chips, while chilaquiles feature tortilla chips that have been softened in a sauce. Nachos are eaten by hand, while chilaquiles necessitate a fork.
Should Chilaquiles be Crunchy or Soft
Chilaquiles should be soft, but not soggy. You still want the tortilla chips to retain some of their texture. TIP: When choosing a tortilla chip that is on the thicker side—one that’s sturdy enough to stand up to all of that sauce.
What is the Difference Between Migas and Chilaquiles
Migas and chilaquiles are two very similar Mexican breakfast dishes, but while migas calls for tortillas that are then fried, chilaquiles calls for tortilla chips. Also, chilaquiles don’t always contain eggs.
Tips for Making Homemade Chilaquiles
- Try using a variety of flavored chips for this recipe. For variety, try multi-grain, blue corn, sweet potato, and more and switch things up.
- I cooked the eggs in canola oil with a touch of butter for flavor. Watch the yolks for the best runny yolks.
- Note that these chilaquiles are meant to be served family-style, so there’s less prep work for you to do, hurrah!
What to Serve With Chilaquiles
- Chopped Mexican Kale Salad
- Creamy Avocado Salsa Verde
- Berry Delicious Fruit Salad
- Chunky Guacamole
- Pico de Gallo
- Refried Beans
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
How to Make THE BEST Chilaquiles with Eggs
For the Chilaquiles:
- 2 tablespoons canola oil
- 4 large eggs
- 1 ½ cups ancho-enchilada sauce , (recipe below), or your favorite canned enchilada sauce
- 2 cups tortilla chips
- ¼ cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 2-3 radishes , thinly sliced
- queso fresco cheese , crumbled
- 1 avocado , diced or sliced
- 1 lime , cut into wedges
For the Ancho-Enchilada Sauce:
- 2 cups hot water
- 4 dried Ancho chiles , stemmed and deseeded
- ¾ sweet onion , roughly chopped
- 1 15- ounce can fire-roasted tomatoes
- 4 cloves garlic , smashed
- 1 tablespoon honey
- 2 ½ teaspoons kosher salt
To Make the Ancho Enchilada Sauce:
- In a high-powered blender, add the hot water and submerge the chiles in the water. Let sit for 10 minutes to soften. Add the remaining sauce ingredients and blend on high until smooth. This makes 4 cups and can be made in advance and stored covered in the fridge.
To Make the Chilaquiles:
- Heat a non-stick skillet over medium-low heat with the canola oil. Crack the eggs into the skillet and pull the whites into the eggs as you do. Cook on medium-low, and as the whites begin to set, spoon the oil over the whites until cooked through. Move the pan from the heat and set aside.
- Heat a 10-inch cast iron skillet over medium-high heat. Add the Ancho-Enchilada sauce to the skillet to heat it, then add the chips, tossing to coat evenly in the sauce. Add more sauce if needed and cook for 1 to 2 minutes to slightly soften. Remove from the heat.
- Top with the eggs and garnish with the red onion, radishes, avocado, lime, and queso fresco cheese, season with salt, and serve family-style straight out of the pan.
- This breakfast skillet is meant to be served family style. Serve with sour cream or plain Greek yogurt with plenty of sliced avocado and cilantro with a squeeze of lime for extra morning zing.
- If making the homemade Ancho-Enchilada sauce, store the remaining sauce in the refrigerator for up to 1 week.
More Mexican Breakfast Dishes to Make
- Breakfast Tostadas
- Chile Verde Huevos Rancheros
- Cucumber Basil and Watermelon Salad
- Stuffed Pasilla Peppers
- Breakfast Tacos Recipe
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