In Mexico, nothing says “traditional Mexican breakfast” like a hot plate of delicious chilaquiles. It is one of the most beloved breakfast dishes in Mexico, and it’s making its way into more Mexican and Latin-American restaurants in other countries. Read on to find out how you can make authentic Mexican chilaquiles Rojos at home!
You may be asking yourself: “What are chilaquiles?”. Let me tell you all about it!
Chilaquiles is a breakfast dish consisting of crispy tortilla chips that are covered in salsa and topped with crumbled cheese and Mexican crema. The salsas used to cover the tortillas can vary, but the two most popular ones are salsa Roja (red) and salsa verde (green), which make Chilaquiles Rojos and Chilaquiles Verdes, respectively.
As to how spicy the chilaquiles are- that depends on how spicy the cook makes the salsa. You might come across a few spicy chilaquiles, but generally, the heat level in the salsa is low, especially when ordering chilaquiles at big chain restaurants and hotels. Even if they’re too hot for your liking, the spiciness can be cooled down by adding some more Mexican cream on top (this is what my son does!).
Frequently Asked Questions About Mexican Chilaquiles
Before I share my chilaquiles recipe, here are a few questions I've been asked about homemade chilaquiles rojos.
What kind of protein do I add to this breakfast dish?
When it comes to additional protein, you generally have the choice of chilaquiles topped with shredded chicken or a fried egg. And, in some places, it is also served with a thin cut of grilled beef or pork steak Adobado.
So, if you go to a restaurant for breakfast in Mexico, you will generally be asked what type of chilaquiles you want (red or green) and which protein you want it with (chicken or eggs).
I've also seen some instances where you can order this breakfast dish with some Mexican barbacoa beef.
Now, you know how to order chilaquiles in Mexico!
What is epazote?
Epazote is an herb used in many Mexican dishes. Its taste is very similar to licorice or anise but on the milder side. Many people brew it for tea! Epazote is commonly added to the chilaquiles sauce in Central Mexico.
I find this to be a must-have ingredient in Authentic Mexican Chilaquiles.
What is the difference between chilaquiles and migas?
I get this question all the time! I have to say- it is an excellent question.
Both chilaquiles and migas are made using tortilla chips, but migas consists of tortilla chips mixed with scrambled eggs, and they do not have a sauce on them. Chilaquiles always have a sauce on them but are not mixed with scrambled eggs.
Migas or Chilaquiles?
Like with many things in Mexican cuisine, there will be exceptions and regional variations, and you might find some people that use the terms “chilaquiles” and “migas” interchangeably. In case you’re wondering, the name “chilaquiles” comes from the Nahuatl word “chil-a-quilitl”, which means “herbs (or greens) in chile broth”.
Although, I really like what some old books mention that the origin or meaning of the name "Chilaquiles" is still not exact and that it could also mean dipped in chili sauce. In case you are wondering how do we pronounce the name Chilaquiles, it's pronounced "chee-lah-kee-less"
Where can I find chilaquiles?
Available everywhere from mom-and-pop diners to the buffets at five-star hotels, chilaquiles are a must-have dish when you’re in Mexico. If you can’t find them where you live, I encourage you to make this delicious breakfast dish at home.
Since they’re very simple to make, it’s easy to get creative with them or incorporate ingredients you have leftover in the kitchen.
Let’s get cooking!
Mexican Chilaquiles Recipe
Here is the list of ingredients you will need:
- Corn tortillas
- Red or green salsa
- Mexican crema
- Mexican Queso
- Epazote
- Cilantro
- Vegetable oil
- Onion (rings separated)
- Salt
- Chicken breast (shredded)
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
How To Make Chilaquiles Mexicanos
To make things easier for you, I am going to breakdown the directions to this recipe into sections.
Cook Up The Tortillas
- Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet.
- Drain the tortillas on paper towels.
- Repeat the process with the rest of the tortillas.
Put Together a red Sauce
You will need tomatoes, jalapeño o serrano peppers, onion and garlic. See the ingredients list below.
Place the tomatoes, peppers, onion, and garlic in a medium-size saucepan, cover with water, and cook at medium heat for about 15 minutes or until the tomatoes and peppers are cooked. Place in a blender with ½ cup of the cooking water and process until smooth. Season with salt and set aside while you proceed with the rest of the recipe.
- Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil.
- Add the salsa of your choice and let it cook for 5 minutes.
- Add the Epazote and season the sauce with salt.
Add-In The Cooked Tortillas And Chicken
- Carefully stir in the tortillas to avoid breaking them.
- Add the chicken (if using) and coat it with the salsa.
- Cook for 2 more minutes.
- Serve and enjoy!
What To Serve With Chilaquiles
I like to serve this breakfast dish garnished with crumbled cheese, cilantro, onion and topped with the crema.
If you want to serve it with some side dishes, I recommend making some refried beans to eat with this breakfast dish. Avocado is also a good addition to the plate!
More Breakfast Recipes To Enjoy
If you enjoyed this recipe for chilaquiles, take a look at some of these other authentic Mexican recipes:
- Mexican Morning Tacos
- Easy Nopales and Eggs
- Gorditas De Harina
- Mexican Style Scrambled Eggs
- Machaca Con Huevo
For non traditional Mexican Brunch Ideas:
Easy Spanish Egg Casserole from A Taste for Travel website.
Buttermilk Quiche with Ham from Kelly Neil.
I hope you make this recipe for chilaquiles Mexicanos! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely
HOW TO COOK MEXICAN CHILAQUILES
Ingredients
- 12 corn tortillas cut into six preferably dry tortillas left out over the counter the night before
- 2 cups salsa Red or green salsa(See links bellow)
- ½ cup Mexican cream
- ½ cup Cheese Mexican Queso,crumbled
- 1 sprig Epazote
- ⅓ cup cilantro chopped to garnish
- ⅓ cup vegetable oil
- 2 slices onion rings separated
- Salt to season
- 1 ½ cups chicken breast cooked and shredded (optional)
FOR RED SALSA
- 2 Plum tomatoes
- 1 jalapeño pepper or 1 serrano pepper
- 1 small garlic clove
- ⅛ medium size white onion
Instructions
- For the Red Salsa, place tomatoes, onion, pepper, garlic, and onion in a medium size saucepan. Cover with water and cook at medium heat for about 15 minutes or until the tomatoes and peppers are cooked. Place the cooked ingredients in your blender with ½ cup of the cookign water to make a sauce. Season with salt and set aside.
- Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
- Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil. Add the sauce and let it cook for 5 minutes. Add the Epazote and season the sauce with salt. Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
- Serve garnished with crumbled cheese, cilantro, onion and topped with the cream. Serve with “Refried beans”. Avocado is also a good addition to the plate.
La Dama
que rico..se me antojan..my mom makes chilaquiles in a red sauce ,but the tortillas are not fried more of a soft tortillas.
Gloria
I love chilaquiles and make them when ever as well. Great photos. Thanks for sharing.
Byte64
Y ahora resulta que el tentador, soy yo, verdaad?
Llevo año y medio sin comer chilaquiles y chicharrón y tu me pones ambas recetas una tras otra.
Tu me quieres ver muerto de hambre, Mely!
😉
Un abrazo
Tlaz
Gabriela, clavo y canela
Ayyy y yo de dietaa! jaja, que ricoooos!
Yo siempre los hago pero verdes, son los favoritos de mi esposo..
besitos
Gaby
doggybloggy
one of my favorites - well done - I wish I had some this morning....
Mexico in my kitchen
Mi madre tambien los hace suavecitos. I personally like them with a litlle bit of crunch.
Saludos!
Mely
Mexico in my kitchen
Hola Gloria, Chilaquiles is a great comfort food. Saludos!
Hi Doggybloggy,
I am happy to see you stopping by. I will be your town in a couple of weeks.
Saludos!
Mely
Mexico in my kitchen
Hola Tlaz,
Dios en su inmensa sabiduria no nos hizo vecinos, por que si asi fuera, estariamos perdidos.
Ni el Chapulin Colorado nos podria salvar!
Hola Gaby,
Yo ando en las mismas, pero yo soy mi propio enemigo porque me encanta cocinar.
Ni modo a cerrar el pico.
Saludos y cuidense,
Mely
Cover
The onion ring in the last picture looks like a little serving bowl - brilliant! Do you know of any herbs that have a similar flavor to epazote? It's impossible to find in Kuwait and my husband loves it.
Mexico in my kitchen
Hello Cover,
It is hard to replace the flavor of the Epazote. I had to cook with out if for years. Until recently it is being sold at the Hispanic markets. I was really happy when to know they were selling it.
Have a great weekend,
Mely
Eli
Hi Mely,
My husband and I love chilaquiles! Is there a substitute for Mexican Queso? It's hard to find Mexican ingredients here in Puerto Rico!
Mely Martínez
Hello Eli,
You can make your own, I have a recipe here in the blog.
If you don't find cotija cheese you can use Parmesan, or also feta cheese. RECIPE FOR QUESO FRESCO
Prieta
Hi Mely,
When I first made chilaquiles for my husband's family, they thought it was the best thing they ever ate. Until this day every time I visit them all they want is for me to cook chilaquiles, they even have the ingredients ready for when I arrive. I told them I know how to cook other things for breakfast but they don't care, chilaquiles is all they want. Great recipe!
Tania on the Hill
Mely:
Puedes creer que soy alergica al epazote!!!
Bueno este paltillo lo amerita, gracias por esta receta tan rica, espero tener tiempo para hacerlos el domingo.
xoxo
Tania
Pily Guzman
Mely: se ven buenísimos tus chilaquiles, mis preferidos sin duda los verdes !!! 🙂
Lindas fotos , saludos
NORA
Creo que tú y yo estamos conectadas de alguna manera... te has fijado que coincidimos en cocinar lo mismo, casi al mismo tiempo. Yo también cociné chilaquiles recientemente. Me gustan crujientitos.
Un abrazo Mely
Erica
I have to make chilaquiles at home.....they sound simple to amke and look delicious!
Mexico in my kitchen
Hola Prieta,
That is funny, but I am glad you are giving them a taste of Mexican food.
Have a nice day girl!
Hola Tania,
Que curioso, no sabia que s epodia ser alergica al Epazote. Ahora ya lo se. Gracias.
Saludos Mely
Hola Pily,
Me pregunto si ha alguien no le gustaran los chilaquiles? 🙂
Saludos y un abrazo,
Mely
Mexico in my kitchen
Hi Erica,
You won't be disappointed if you make them. I have to go visit your blog.
I still have to make the arepas.
Saludos!
Mely
Helga!
O,lovely post! I had chilaquiles most days for breakfast during my 2008 trip to Mexico! Divine!
Mexico in my kitchen
Hi, Helga
They are so good that we can't not stop eating them.
Mely
Art by Ruth Sagrario Macotela
Love Chilaquiles!!! Por lo general es nuestro desayuno los fines de semana, Nada mas me hace falta el balcon. Me imagine todo el cuadro en tu casa "almuerzo-balcon" definitivamente doble placer 🙂
Saludos♥
Melynda
I look forward to making these. Love the flavor of fried tortillas.
girlichef
Mely, I never ever fail to get hungry when I visit you! Chilaquiles are one of my all-time favorite breakfasts! Esposo and I make them all the time...because I always get a craving. Matter of fact, I have a craving right now!! YUM, yours are so delicious. I'm so glad you brought them to the hearth and soul hop this week!! 😀
Mexico in my kitchen
Hola Ruth,
Creo que a todos nos gustan los chilaquiles, verdad? 🙂
Hi, Melinda
I hope you could make them soon. You will love them.
Hello Girlichef
I love to stop by at the heart and soul hop. I get to learn a lot of new things.
A Barbie Gone BAD
wow this looks delicious 🙂 and i do think your right that it does depend on which part of mexico you are from for which the ingredients are used! i have many ways of cooking these delicious treat i am from matamoros tamaulipas and lived in a ranch with my grandmother who taught me alot and so did my mother.
the way i learned was to cook the tortillas and then add some red salsa with a can of tomato sauce like parade kind, and then add queso fresco.
my mom also has one wear she adds ajo and cebolla cruda en la licuadora y se lo echa a la salsa its good as well
an the other way i make it when im lazy lol i just cook the tortillas and whatever salsa i have throw it in there an handfulls of mozarella cheese~~
yummy 🙂
Butterpoweredbike
Hmm, herbs or greens in chile broth... I just love getting intersting tidbits like that. This is one of my favorite breakfasts of all time. Thanks for the reminder that this is a great avenue for turkey day leftovers. And thank you for linking to the Hearth and Soul hop.
Alisa
Hello,
Thank you for sharing your passion; you inspire me to explore my ability to recreate these beautiful dishes.
Did you have a different salsa recipe associated with this dish before your recent update?
Last month I came across a recipe for this dish and thought it was from your site, but the salsa preparation included rehydrating dried chiles or roasting the chiles, onions, etc. I can’t recall exactly, I just remember I was intrigued by the technique and wanted to try to make.
I am looking forward to making this version, but thought I’d ask just in case.
Mely Martínez
Hello Alisa,
You can use other salsas, like the green salsa made with tomatillos, or other types of salsas with tomatoes and dried peppers. we have three different recipes in the blog for chilaquiles, red, green, and chipotle chilaquiles.
J L Health 918-836-0565
Oh my goodness.... Your chilaquiles look magnifico! I truly believe that I could eat Mexican food every single day!! Thanks for a great recipe and for sharing with the Hearth and Soul hop.
Couscous & Consciousness
OMG - we don't really have access to much in the way of good Mexican food in New Zealand, so I have never had a dish like this. Looks amazing - I think that I must try it 🙂
Sue
Tom @ Tall Clover Farm
Every time I visit your blog, I hear myself saying, "I have to make that!" I love Mexican food!
Butterpoweredbike
Hey Mely - You got me thinking of chilaquiles, and I haven't been able to stop all week. Thanks for setting off a craving! I'll be featuring your recipe among my picks for Best of the Blog hop this week. Thanks again for linking with the Hearth and Soul hop.
kirby
Hey Mely, interesting tip on the etymology of the word chilaquiles. Today, I'm making them with left over turkey, naturally.
I noticed you posted a recipe for chicharrones a while ago. I went to my little Mexi-mart and saw cartons of finely ground chicharrones for sale. I had never seen such a thing, and later my son asked me what one would use them for. "Are you kidding me, what wouldn't you use them for?" I replied.
Mexico in my kitchen
Hi there, Butterepoweredbike
Thanks for featuring the recipe. I hope you cook the chilaquiles.
Kirby, I had been thinking about you. And, yes you can do a lot fo things with ground pork. My mom used to make corn masa dumplings mix with the ground chicharron and cook in a pot of black beans. As kids my brothers and sisters loved to fish the yummy balls.
Enjoy the rest of the weekend!
Mely
Al Dente Gourmet
Ay Caramba! My mouth is watering... I love chilaquiles!
Que Delicioso que ganas de comerme esos platos. En las fotos se puede apreciar lo tierno de este plato. BRAVO, BRAVO!!!
Un Abrazote,
Aldy.
Lori
I have never had these. I think I need to try them. I bet refried beans would go great with them.
I have never seen epazote fresh (I have the dried stuff that I always add to my beans). I heard that epazote and stinkweed are the same thing. Have you heard that?
alexa
complimenti per le ricette ottime ,
Me gusta mucho saludos desde Italia
Diana Bauman
Mely,
Oh how I love chilaquiles! These are absolutely beautiful and I am so HUNGRY right now!! Un besote!!
Katie @ This Chick Cooks
Those chilaquiles look fantastic with all that delicious cheese crumbled on top! Thanks for coming by to share your recipe.
Katie 🙂
Chef in Training
YUM! This looks delicious! Mexican food is my absolute favorite! I found your blog through a link party and LOVE it! I am your newest follower and would love it.
Elsa
Looks amazing! I pinned this to try later.
Yvonne Lopez
I love chilaquiles
Mely
Hello Yvonne Lopez,
They are addictive!
Mely
Bibs
Chilaquiles are one Mexican dish I've not yet made. Although I reside mainly in Spain, I prefer Mexican dishes over Spanish. Could you please explain what is Mexican cream as per your ingredients list? Additionally, I doubt I can purchase Epazote, is there a suitable substitute?
BTW your link to Verde Salsa says "page does not exist", this link would be most useful as I would like to try both red and green versions of Chilaquiles.
Thanks.
Mely
Hello Bibs,
Mexican Cream is similar as Creme Fraiche, but you can use any other type of cream. I doubt the could be a good substitute for epazote, just garnish with some fresh cilantro before serving. Thank you for letting me know about the salsa verde link, it is working now.
Happy cooking!
Melina
Do you have the recipe for your red and green sauces?
mmartinez
Hello Melina. Here is the link for the Salsa Verde
And the Salsa Roja
Gina Bisaillon
I'll be spending a few months in Mexico soon, and Chilaquiles are one of those dishes that I prefer to have in a restaurant when I'm there. I can't wait!
mmartinez
Have fun and provecho!
Chris H.
Great recipe! I love the epazote herb.
mmartinez
Thank you Chris!
Harlean
Wonderful and Delicious!! I do not like Crema or Crumbled cheese though, so I kinda put my iwn twist on it. I actually scrambled eggs added red sauce and tortillas then when they were cooked I topped with Mayo! It really did not take away from the Authenticity of the chips and Salsa. I'm in love with breakfast afain. Thank you!:)
Ric H
I am 2nd generation Mexican...ate my abuela cooking and chilaquiles all my life. Always was fried corn tortillas mixed with tomato, onion, lots of melted munster cheese and always tied together with scrambled eggs. Added spicy salsa after for hotness. This is how I like it. My family never used crema or sour cream on anything Mexican except scooping sour cream with corn tortillas. I grew up in Detroit Mexican Barrio.
Mely Martínez
Hello Ric,
When you visit Mexico city you will understand that not everything is done or called the same in every region of Mexico. What you mention is also known as Migas for some, scrambled eggs with crispy tortillas, onion, tomato, and serrano pepper. It is delicious. Happy cooking!
Renee W.
I used your salsa roja recipe to make Chilaquiles. Best Chilaquiles ever! I felt like I was back in Mexico City!
Kelly
Is there a store bought red sauce I can use I don’t have a lot of funds to go ball out at the store for every single ingredient needed
Mely Martínez
Hello Kelly,
You can use a store-bought sauce if that is what you want to use. But fresh tomatoes are less expensive.
Jean Ann Kezlan
wow, I never have thought of chilaquiles for breakfast .........but, guess they are good anytime. right ??
Travis
Hi, is there a difference between using dried or fresh Epazote? Thanks for the recipe!!
Mely Martínez
Hello Travis,
If dried epazote is the only thing available by all means use it. Fresh epazote has a stronger flavor compared to dried one.