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Easy Red Chilaquiles

Turn sturdy tortilla chips into easy red chilaquiles with a quick tomato sauce, eggs, queso fresco, and cilantro for a comforting Mexican-style breakfast.

Prep time
10 min
Cook time
20 min
Total time
30 min
Servings
4
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VegetarianFamily Friendly
Red chilaquiles served with cheese, cream, onion and fried eggs.
Photo: Pequeño mar · Source · CC BY-SA 4.0. Serving suggestion.

Chilaquiles give tortilla pieces a new role by coating them in a flavorful sauce until their edges soften. This convenient home version starts with sturdy store-bought chips and a quick tomato sauce, so there is no frying step. Add the chips only when the eggs and toppings are ready; waiting too long makes the dish lose its contrast of soft and crisp textures. The sauce uses mild chipotle powder for a little warmth, and each serving includes one fully cooked egg.

Let’s make it

Easy Red Chilaquiles

Serves 4 · Prep 10 min · Cook 20 min · Total 30 min

Ingredients

Step-by-step instructions

  1. Heat 1 tablespoon of the oil in a large deep skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until soft. Stir in the garlic, chipotle powder, and cumin and cook for 30 seconds.
  2. Add the tomatoes, salt, and measured water. Bring to a gentle simmer, then cook uncovered for 10 to 12 minutes, stirring occasionally, until the sauce lightly coats a spoon.
  3. Meanwhile, heat the remaining oil in a separate nonstick skillet over medium-low heat. Crack in the eggs and cook for 3 minutes, then carefully flip and cook for another 1 to 2 minutes, until both whites and yolks are firm.
  4. Turn the sauce heat to low and fold in the tortilla chips with a broad spatula. Toss gently for 1 to 2 minutes, just until each chip is coated and the edges begin to soften.
  5. Divide the sauced chips among four plates and add an egg to each. If checking the egg with a thermometer, aim for 160°F (71°C); the white and yolk should be fully set.
  6. Scatter the queso fresco and cilantro over the plates. Serve immediately, before the chips absorb all the sauce.

A few kitchen notes

  • Choose thick restaurant-style chips; thin snack chips soften almost immediately.
  • Have the plates and toppings ready before the chips go into the sauce.

Ingredient substitutions

  • Replace queso fresco with the same amount of mild feta made with vegetarian rennet.
  • For less heat, replace the chipotle powder with 1/2 teaspoon (1 g) smoked paprika.

Storage & reheating

For best texture, store sauce separately and add fresh chips when serving. Refrigerate sauce within 2 hours for up to 4 days and reheat to 165°F (74°C). Refrigerate assembled leftovers within 2 hours and eat within 2 days; the chips will be soft. Reheat leftovers to 165°F (74°C).

What to serve with it

Serve with sliced oranges or a side of warm black beans.

A conversation around the table

Comments & kitchen questions

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Questions from the kitchen

Can I make Easy Red Chilaquiles ahead?

For best texture, store sauce separately and add fresh chips when serving. Refrigerate sauce within 2 hours for up to 4 days and reheat to 165°F (74°C). Refrigerate assembled leftovers within 2 hours and eat within 2 days; the chips will be soft. Reheat leftovers to 165°F (74°C).

What if I can’t find an ingredient?

Replace queso fresco with the same amount of mild feta made with vegetarian rennet. For less heat, replace the chipotle powder with 1/2 teaspoon (1 g) smoked paprika.

Keep a little inspiration handy

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