Chilaquiles Rojos

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Enjoy Mexican flavors for breakfast with these Chilaquiles Rojos (or red chilaquiles)! All you need are tortilla chips, a homemade red sauce and a fried egg for serving!

If you love a savory and spicy brunch or breakfast, you’ll love chilaquiles rojos! This recipe couldn’t be easier to make and you can add your choice of protein to make it a filling meal.

Traditional chilaquiles use tortillas that are cut into pieces or wedges and lightly fried in oil. We’re taking a short cut with this recipe by using store-bought tortilla chips!

After the chips are warmed in a skillet, they’re coated with homemade red sauce, topped with cheese and then served with a fried egg. You guys, this is so easy and so delicious!

If you’re not a fan of fried eggs, you can serve it with sous vide soft boiled eggs or even sous vide scrambled eggs. Refried beans or another protein like chicken or pork would also work well!

What are chilaquiles?

Chilaquiles are a Mexican breakfast dish made with fried tortillas that are coated in a sauce and simmered until slightly softened. They’re topped with cheese and can be served on their own or with fried eggs on top.

If you use red enchilada sauce, like we’re using in this recipe, you’re making chilaquiles rojos. If you opt for salsa verde (like this tomatillo salsa), you’re making chilaquiles verde. 

Why this recipe works

1. It’s the perfect appetizer for entertaining as the red sauce, chips and toppings can be prepared in advance. So you just need to assemble, heat and serve!
2. The recipe includes a homemade red sauce which is super easy to make and incredibly flavorful.
3. While you can fry your own tortillas, we’re saving time in this recipe and using thick cut store-bought tortilla chips.

Ingredients

For a full list of ingredients and quantities used, please refer to the recipe card below.

You’ll need 4-6 cups of thick cut tortilla chips for this recipe. Make sure you’re using thick cut chips so they’re sturdy enough to hold up to the red sauce. You can also fry your own tortilla chips if you prefer.

Some of the ingredients for the enchilada sauce include guajillo chilies, chipotle pepper, chili powder, cinnamon and cumin seeds.

Guajillo chilies have a smoky flavor and mild heat and are soaked in hot water to provide the base for the red sauce. If you can’t find guajillo chilies, you can substitute with ancho chilies.

For added heat, you’ll need 1 chipotle pepper. This is just a dried and smoked jalapeno pepper.

Chili powder is mildly spicy. If you like things spicier, you can also include a dash of cayenne pepper. If you like things milder, use paprika for a sweeter flavor.

The cinnamon adds a depth of flavor. You only need a little bit to enhance the flavors, so stick with ⅛ teaspoon for the best results.

While you could just add ground cumin to the red sauce, for the best flavor, I prefer to toast cumin seeds and blend them into the sauce with the other ingredients. It adds a smoky kick to the sauce.

Step by step instructions

Heat a grill over medium heat and roast the tomatoes and onion until charred and softened. Remove and let cool.

Remove the stems and seeds from the guajillo chilies.

Cover the guajillo chilies in boiling water and let sit for 30 minutes to soften. **Do not discard the soaking liquid.

Combine the chilies, roasted tomatoes, onion, garlic, salt and spices to a blender and pulse until smooth. Taste and add more salt if needed, keeping in mind that the chips will likely have salt on them as well.

Heat a skillet over medium heat and add the chips.

Pour the sauce over the top and mix very gently with tongs to coat the chips in the sauce.

Remove and serve topped with cilantro, queso fresco, crema, sliced radishes and fresh lime juice. Top with a fried egg if desired. 

Expert tips

1. While I highly recommend making the homemade red sauce in this recipe, in a pinch, you can use store-bought red enchilada sauce.
2. Be sure to use thick cut tortilla chips. The chips will soak up the sauce and soften a little. If you use thin chips, your chilaquiles will just be soggy.
3. If you have extra time, feel free to fry your own tortilla chips. This is a great way to use leftover or stale tortillas.
4. I like my chips to maintain a little crunch, so I don't let them simmer for very long in the sauce. If you like them softer, just simmer them for longer.
5. If you can’t find guajillo chilies, you can substitute with ancho chilies which are dried poblano peppers.
6. Don’t throw out the liquid the guajillo chilies soaked in. This adds amazing flavor to the red sauce.
7. If you don’t have a blender, you can also use a food processor to make the red sauce.

Common questions

More Mexican inspired recipes

• Birria Ramen
• Air Fryer Jalapeno Poppers
• Pulled Pork Enchiladas
• Tamale Pie Recipe
• Fresh Tomato Salsa

Did you make this recipe? Leave a comment below and let me know how it turned out!