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All you need to make these easy chilaquiles rojas is your favorite jarred salsa, a bag of chips, and 15 minutes. Yes, really. If you don’t believe me, give it a go — you’ll be rewarded with a rich, saucy tortilla casserole just ready to be loaded up with a pair of fried eggs, some crumbled queso fresco and a couple of shakes of hot sauce!
See recipe card below for full list of measurements, ingredients, and instructions.
A Note from Cheryl
We first discovered excellent chilaquiles when we were on holiday in Playa del Carmen. When we returned home, I immediately started whipping up delicious batches of chilaquiles using salsa verde and corn tortillas. It wasn’t until a few weeks afterwards, in an effort to “stretch” our groceries (we were saving up for our honeymoon!) that I used up the rest of a bag of flour tortillas and a bottle of red salsa that we rediscovered the absolute glory and versatility of chilaquiles — and this delicious red sauce version! Making chilaquiles many times since I’ve settled on my favorite version: made with a bag of tortilla chips.
Why This Recipe is So Good
- Chilaquiles is essentially a super-thrifty tortilla and salsa casserole, usually making use of stale, leftover tortillas and whatever-else-is-on-hand. But in this version I’ve used tortilla chips to make this a proper pantry meal for when you’ve forgotten to go to the grocery store. It’s a simple method that will make a delicious meal whatever you add to it (or at least that is how it has always turned out for me!)
- Topped with a fried egg, the richness of the egg yolk is positively delicious and adds an elegance to this comforting Mexican breakfast food. The acidity of the tomatoes marries beautifully with the creaminess of the tortillas, all balanced by the creamy egg yolk.
- My version is authentic enough that you’d look pretty fancy serving it to your friends, but it’s so, so easy and forgiving. Did I mention cheap? It’s super affordable, so perfect for stretching the grocery budget!
What I Learned Testing This Recipe
- Salsa brand matters here since it’s the whole flavor base — go for something with depth, not just heat. Frontera’s red chile salsa and Siete’s roasted salsa are both great.
- Thick chips only here. Thin chips will not survive this. Trust me, I tried!
- Chilaquiles is pronounced chee-lah-KEE-lehs. Important to get it right when you’re telling your family what you’re making for dinner!
Recipe Variations
Make it Chilaquiles Verdes: Just switch up the salsa for green chilaquiles, I love Trader Joe’s Hatch Valley Salsa Verde.
Make it vegetarian: Use vegetable broth instead of chicken stock for simmering the salsa and chips.
Add some beans: I’ve made this adding about 2/3 of a can of garbanzo beans (just because it was open in the refrigerator) and it was amazing. After that I’ve often added pinto beans, which are more their vibe!
Frequently Asked Questions
Yes, just tear or cut up any slightly stale and dry leftovers and proceed with the recipe as usual. I’ve found that using flour tortillas lends the dish a certain richness that you miss when you use the more textured corn tortillas. Both will work in place of the chips.
Both! Good chilaquiles should have a mix of textures: softened tortillas coated in sauce with a little crispness left around the edges.
Chilaquiles can be as spicy or mild as you want them to be. Any heat comes from which brand of salsa you use, and if you choose to serve them with additional hot sauce.
At any time of the day a side of refried beans would go really well, as would an avocado salad. If you’re going for more of a brunch vibe I’d add fresh fruit and some breakfast potatoes!
More Mexican Recipes You’ll Love
- Easy Chicken Birria Tacos Recipe
- Fresh Jalapeño Salsa Recipe
- Crockpot Shredded Chicken and Avocado Tacos
- Mexican Green Tomato Salsa
- Guajillo Salsa Recipe
- Shortcut Beef Birria Tacos
- Simple Avocado Salsa Recipe
- Healthy Carne Asada Fries Recipe
- Best Shrimp Ceviche Recipe
- Mexican Pork Rind Nachos Recipe
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Easy Chilaquiles Rojas
Ingredients
Chilaquiles
- 16 ounce jar smoky salsa like guajillo — or you can use really any that you like, like Trader Joe's Hatch Valley Salsa Verde or Frontera Red Chile
- ¼ cup chicken stock
- 8 ounces thick tortilla chips
Fried eggs
- 4 eggs
- 2 tablespoons olive oil
- Salt and pepper
For serving
- Queso fresco crumbled
- Red onion thinly sliced
- Fresh cilantro
- Radishes thinly sliced
- Mexican crema or sour cream
- Hot sauce
- Shredded rotisserie chicken warmed (optional)
Instructions
- Pour salsa and chicken stock into a large skillet. Bring to a boil over medium-high heat and let it cook down for 3–4 minutes until slightly thickened.
- Meanwhile, fry eggs in a separate nonstick pan with olive oil over medium-high until whites are set with crispy edges and yolks are still runny, 3–4 minutes. Season with salt and pepper. Set aside.
- Add chips to the boiling salsa a large handful at a time, folding gently to coat. Work fast — 60 to 90 seconds total. You want them coated and just starting to soften but still with bite. Pull off heat before they look done.
- Top with fried eggs, queso fresco, red onion, cilantro, radishes, and a drizzle of crema. Add shredded chicken if using. Serve immediately with hot sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Oh my god, these look so good! Can’t say I’ve had chilaquiles before, so I have to try these! Thanks for sharing the recipe. 🙂
Thank you! They’re SO tasty and awesomely easy! You must try. By the way, love your site! Your photography is so bright and happy. I’d love for you to link up one of your recipes at the “treat yourself” linky party I just started 🙂
There’s a submit your link button at the post: http://thestylistquo.com/treat-yo-self-linky-party/
Thank you for taking the time to stop by and comment!
Cheryl