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chilaquiles | www.iamafoodblog.com
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5 from 1 vote

Chilaquiles Recipe

Chilaquiles are a hearty, filling, super satisfying Mexican comfort food.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4
Calories: 457kcal


  • 1/4 cup high heat oil for frying
  • 12 corn tortillas quartered
  • 15 oz fire roasted tomatoes diced, ~1 can
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1 jalapeño chopped, see notes
  • 1 tsp dried Mexican oregano
  • 2 eggs sunny side up
  • 1 avocado sliced
  • 1 oz cotija cheese crumbled, or more or less as desired
  • fresh cilantro chopped


  • Heat the oil in a large skillet over medium high heat until shimmery. Add the tortilla wedges in batches and cook, flipping as needed, until golden. Remove, drain, and lightly salt.
    homemade tortilla chips | www.iamafoodblog.com
  • Place the tomatoes, onion, garlic, chipotle or jalapeño, and oregano in a blender and blend until smooth.
    salsa rojo | www.iamafoodblog.com
  • Pour the sauce into a large skillet and cook over medium high heat, stirring occasionally, until slightly thick 5-10 minutes. Taste and season with salt.
    chilaquiles sauce | www.iamafoodblog.com
  • Add the chips to the sauce and stir carefully, coating all the chips, until the chips are slightly soft and heated through, 1-5 minutes depending on how crunchy you want your chips.
    chilaquiles | www.iamafoodblog.com
  • Top with fried eggs, avocado, cheese, and cilantro and enjoy immediately.
    chilaquiles | www.iamafoodblog.com


Replace the chopped jalapeno for one (or more) pepper from a can of chipotle peppers in adobo for an extra spicy, extra smoky taste.
It's not really recommended to use store-bought chips instead of making your own, but if you need to, go for the thickest chips you can find.


Calories: 457kcal | Carbohydrates: 46.9g | Protein: 10.9g | Fat: 26.6g | Saturated Fat: 5.6g | Cholesterol: 90mg | Sodium: 616mg | Potassium: 655mg | Fiber: 8.5g | Sugar: 4.3g