This Chilaquiles Rojos recipe is the perfect, traditional Mexican breakfast in just 30 minutes. Add a fried egg and a side of beans for a complete meal.
Traditionally, chilaquiles rojos were made from leftovers from a big dinner the night before. Day old tortillas with a couple of cups of red sauce (“salsa roja”) and some crumbled cheese is all you will need.
- What are Mexican Chilaquiles Made Of?
- Yellow Corn or White Corn Tortillas?
- Do You Fry Tortillas for Chilaquiles?
- How to Serve Chilaquiles Rojos
- Recipe
Ingredients
This is one of those situations where you have some leftovers and you need to use them up.
Chilaquiles are traditionally made from day old tortillas. If you don’t make your own tortillas, like most of us, you can easily use store bought tortillas. You can even use store bought tortilla chips, if you want.
Salsa Roja
I’ve used some tasty, homemade Guajillo Sauce when making this recipe. It also has only a few ingredients and makes the amount needed here. It’s not necessary to use this same sauce. You can use any red sauce you like, even store bought enchilada sauce.
For that matter, if you only have green sauce, you can use it. It’s then called Chilaquiles Verdes. Sticking exactly to a recipe defeats the entire purpose of using leftovers anyway!
What are Mexican Chilaquiles Made Of?
They’re just tortilla chips, simmered in sauce until the desired texture and consistency. Top with as much cheese as you like.
Think of chilaquiles as deconstructed enchiladas. You can have the taste of an enchilada with less work!
Yellow Corn or White Corn Tortillas?
I prefer to use yellow corn tortillas most of the time. They’re thicker and more sturdy. To me, they have more texture and flavor.
I’ll use either, if I don’t have a choice, though. White corn tortillas will also work for chilaquiles but they seem to cook more quickly. Always keep an eye on them when baking and when simmering in the salsa roja.
Do You Fry Tortillas for Chilaquiles?
Traditionally, you deep fry the tortillas to make the tortilla chips. I like to bake the chips instead of using fried tortilla chips.
It’s not all about being healthy, although it IS certainly more healthy to bake them. It’s also the mess. Let’s face it. Deep frying anything produces quite a bit of mess.
You can use either method. You can even use tortilla chips from a bag. It’s all up to you. The goal is to use up things you have leftover, after all.
How to Serve Chilaquiles Rojos
In the US, you will almost always get a fried egg with your chilaquiles. I like my egg over easy. Have your egg the way you like it best.
Have some beans, refried or whole, on the side. Don’t be stingy with the queso fresco. You can top it with crema, cilantro and chopped onion.
Are Migas and Chilaquiles the Same Thing?
Migas and chilaquiles are different. Mexican Migas are tortilla chips cooked in scrambled eggs. Chilaquiles are tortilla chips simmered in sauce, sometimes with a fried egg served on top.
Recipe
Chilaquiles Rojos Recipe
Equipment
- Baking Sheet
- Large skillet
Ingredients
- 8 Corn Tortillas *see note below
- Olive Oil Spray
- 2 cups Guajillo Sauce or other red sauce
- ½ cup Queso Fresco crumbled
Instructions
- Preheat oven to 400℉.
- Stack the tortillas and cut each into 4 equal triangles (makes 32 pieces).
- Spray baking sheet with olive oil spray. Place tortilla triangles on sheet and spray the tops. Place in preheated oven for 6-8 minutes. Turn each tortilla and spray again with olive oil spray. Continue baking until tortilla pieces are light brown and crispy, about 6 minutes. Watch closely. Remove and set aside.
- Place skillet on stove top. Place red sauce in pan and heat on medium for 4-5 minutes.
- Add crispy tortilla pieces and toss lightly in sauce. Reduce heat to simmer and continue heating the tortillas and sauce until desired softness. This is a personal preference. You may like them crispy, or you may like them softer, like the tortillas of an enchilada. Watch closely because this can change quickly, 4-10 minutes total.
- Remove tortillas and any remaining sauce desired to serving plate. Sprinkle crumbled Queso Fresco.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
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I love this dish. Especially with an egg on top and extra sour cream. So good.
Thank you, Maggie! It’s one of my favorite things for a Saturday breakfast. Thank you for visiting!
I have not tried a traditional Mexican breakfast before. This sounds delicious! I love trying new foods like this.
I love that this recipe is ready in just 30 minutes! And it’s such a delicious way to start the day!
Such a wonderful Mexican recipe for everyone to enjoy and love! This dish looks incredibly delicious and yummy! Plus I’m an avid fan of Mexican food! Loved it!
This dish looks so good and tasty!
I am so excited to make this at home!
This recipe is fantastic. It is authentically amazing! I love Mexican food but never cook it myself. I can’t wait to explore your website and make your dishes now that I’m on holiday.
Definitely one of my favourites! Thank you so much for sharing this recipe, bookmarked to make over and over 🙂