chilaquiles recipe

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By alie

Delightful and flavorful, chilaquiles are a classic Mexican breakfast dish that packs a punch in both flavor and texture. This easy-to-make dish is rich, satisfying, and can be a great addition to any breakfast spread. Here are three variations of chilaquiles that are deliciously uncomplicated and can be whipped up with minimal preparation.

Red Chicken Chilaquiles

Start by prepping your ingredients:

  • 1 pound chicken breast, cooked and shredded
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 can diced tomatoes
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste
  • 1 bag tortilla chips
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped cilantro

In a large skillet, sauté the onion and red bell pepper in olive oil until they soften. Add in diced tomatoes, chili powder, garlic powder, cumin, salt, and pepper. Allow the sauce to cook for about 10 minutes, until it thickens. Next, add in the shredded chicken and toss it with the sauce. Add the tortilla chips to the skillet and toss everything together. Turn off the heat and sprinkle shredded cheese over the top of the chilaquiles. Garnish with chopped cilantro and serve.

Chilaquiles Rojos with Ancho Chili Sauce


  • 1 pound diced chicken or shredded beef
  • 1 diced onion
  • 1 diced bell pepper
  • Garlic powder
  • 2 cans tomato sauce
  • 2 ancho chilies
  • Corn tortillas
  • 1 tablespoon oil
  • Cheese
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Place the ancho chilies in a bowl of hot water and let them soak for 30 minutes. Once they’ve softened, remove the stems and blend them in a food processor with tomato sauce. In a skillet, sauté the onion and bell pepper with garlic powder and oil. Add the meat and cook until it’s no longer pink. Pour the ancho chili sauce over the meat and simmer for 15 minutes. Fry the tortilla strips until they are crispy. Add the tortilla strips to the skillet with the meat and sauce. Top with shredded cheese and let it melt. Serve with a side of beans and rice.

Chilaquiles Verdes in Skillet


  • 1 pound Tomatillos
  • 1 Serrano chile, seeds removed
  • 1-2 garlic cloves
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1/4 cup chicken broth
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 cup crumbled queso fresco
  • 4 eggs
  • 4 corn tortillas

Preheat the oven to 400°F. On a baking sheet, roast the tomatillos, Serrano chile, and garlic cloves until they are charred and soft. In a blender, combine the roasted vegetables with onion, cilantro, chicken broth, and salt and pepper. Pulse the mixture until a smooth sauce is achieved. Heat a skillet over medium heat and add olive oil. Once the oil is hot, add the tortillas and cook them until they’re crispy. Pour the tomatillo sauce over the tortilla chips and mix well. Use a spoon to make four wells in the sauce and crack one egg into each well. Crumble cheese over the top of the eggs, then bake for 15 to 20 minutes, or until the eggs are set.

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Incorporate any of these three chilaquiles recipes into your next brunch menu, and you’ll have your guests begging for more. They offer a unique and savory twist to traditional breakfast dishes while being easy to prepare. Enjoy!

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