These Chilaquiles are quick, easy, and inspired by the traditional Mexican breakfast dish! Crispy tortilla chips are simmered in enchilada sauce, then topped with cheese, beans, fried eggs, and more!
If you were to ask me what my favorite breakfast of all time was, it’s hands down chilaquiles. If you’ve never had chilaquiles, stop what you’re doing right now and either find a local Mexican restaurant that serves them or make these easy homemade chilaquiles immediately.
What are chilaquiles?
Chilaquiles is a traditional Mexican breakfast dish made up of small pieces of fried tortilla simmered in sauce and topped with salsa, cheese, sour cream, eggs, etc.
Today, we’re using tortilla chips for easy prep and added crunch. These are simmered in enchilada sauce then served with eggs, beans, cheese, and your choice of toppings!
What is the difference between chilaquiles and migas?
Both chilaquiles and migas are traditional Mexican breakfast dishes that contain fried tortillas and many of the same ingredients. However, they are slightly different.
Migas are typically made with “scraps” or leftovers and usually contain leftover corn tortillas cut into scrips and fried, scrambled eggs, tomatoes, and seasonings.
Chilaquiles, on the other hand, traditionally consists of fried tortilla quarters, that are then simmered in a sauce and topped with fried eggs and other various toppings.
This simple list of ingredients comes together to form a spicy, savory, and hearty breakfast!
- Extra Virgin Olive Oil – used to cook the onion.
- Yellow Onion – adds a sweet, caramel-y flavor.
- Salt and Pepper – enhances other flavors and adds a bit of spice.
- Eggs – both scrambled into the dish and served over-easy on top. Feel free to skip the over-easy egg or prepare the egg another way, but I love the gooey yolk running into the rest of the dish.
- Enchilada Sauce – our sauce! We’re keeping it easy and using a canned variety to give the chilaquiles a sweet, spicy, tomato-y flavor.
- Black Beans – add texture and protein.
- Monterey Jack Cheese – provides a mild cheesy flavor and ultra creamy, gooey texture.
- Tortilla Chips – while not traditional (usually you fry your own tortilla chunks), chips keep this recipe quick and easy! Use your favorite brand! Thinner chips will get soggy faster while thicker chips will hold up to the sauce a little better.
- Over-Easy Eggs, Cojita or Feta, Diced Red Onion, Cilantro, Sour Cream, Sliced Jalapeños, Pico de Gallo, Avocado, and Lime Wedges – for serving, if desired!
How to make
This easy chilaquiles recipe is ready in a total of 20 minutes!
- Heat oil in a large skillet, add in onion, salt, and pepper, then cook until the onions are soft.
- Add whisked eggs into the pan and stir until almost set.
- Mix in enchilada sauce, black beans, and cheese then stir until the cheese is melted.
- Turn off the heat and stir in chips until they’re fully coated then serve with optional toppings and enjoy!
What chips to use
Use whatever variety of tortilla chip you prefer! I used a thin, generic brand of chip, so they softened quickly. If you’re using a thicker chip, you may need to let the chilaquiles sit a little longer to let them soften a bit.
- Add meat. Mix in shredded chicken or beef for an extra protein boost.
- Make chilaquiles verdes. Use green enchilada sauce in place of the red.
- Use different beans. Pinto beans would be a great substitute.
- Switch up the cheese. Try pepper-jack for a little extra spice!
How to serve chilaquiles
Feel free to use any (or all) of your favorite taco toppings! Anything goes!
How to store
I don’t recommend storing and serving your chilaquiles later on. The longer the tortilla chips sit in the sauce, the soggier they will become.
This dish is best served right away when they still have a little bit of crunch!
Equipment for this recipe
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 large eggs whisked
- 2 (10 oz) cans enchilada sauce
- 1 (15 oz) can black beans rinsed and drained
- 1 cup shredded Monterey Jack cheese
- 4-5 oz tortilla chips (4-6 heaping cups)
- Over easy eggs
- Crumbled cotija or feta
- Diced red onion
- Sour cream
- Sliced jalapeños
- Pico de Gallo
- Cubed avocado
- Lime wedges
- Heat oil in a large skillet over medium-high heat.
- Add diced onion, season with salt and pepper, and cook until soft, about 5-10 minutes.
- Add whisked eggs to the pan and stir around until almost set, about 1 minute.
- Stir in enchilada sauce and bring to a simmer.
- Pour in black beans and cheese and stir until the cheese has melted.
- Turn off the heat and stir in the chips until they’re fully coated — they should immediately start softening*.
- Serve immediately with optional toppings.
*Note: Nutrition information is estimated and varies based on products used.