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Chilaquiles recipe
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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 to more Mexican and Latin-American restaurants in other countries. Read on to find out how you can make authentic Mexican chilaquiles at home!
Course Chicken
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 552kcal


  • 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
  • cup cilantro chopped to garnish
  • cup vegetable oil
  • 2 slices onion rings separated
  • Salt to season
  • 1 ½ cups chicken breast cooked and shredded (optional)


  • 2 Plum tomatoes
  • 1 jalapeño pepper or 1 serrano pepper
  • 1 small garlic clove
  • medium size white onion


  • 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.


For a more real and authentic Chilaquiles taste, use Epazote. I think this is the final touch of the dish, which provides a pungent flavor for a perfect combination with the tomato sauce. (Go easy with it because it has a strong, unique aroma).


Calories: 552kcal | Carbohydrates: 49g | Protein: 23g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 66mg | Sodium: 1230mg | Potassium: 858mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1392IU | Vitamin C: 11mg | Calcium: 259mg | Iron: 2mg