Chilaquiles with eggs is traditional Mexican comfort food. Served at breakfast and brunch, (though Manservant would eat this anytime) this easy chilaquiles recipe is a mixture of fried corn tortillas simmered in a thick red or green sauce. Throw in your own additions such as chicken or chorizo and you have a hearty and inexpensive meal.
With a lot of fresh roasted green chiles in the house, I am making Manservant very happy. Yes, chilaquiles with eggs are one of his favorites.
As you have already realized one does need green chiles for this recipe and though I heartily recommend my own green chile recipe (which I finally updated!) these breakfast chilaquiles can be made with canned green chiles.
I discovered this recipe on a typewritten sheet that I dug out of my overstuffed recipe drawer and think I received this from a green chile vendor years ago.
Why it took me so long to make this Mexican breakfast dish is beyond me!
Every home cook has their own chilaquile recipe but we have made this one ours!
Table of contents
FYI
Chilaquiles are corn tortillas that have been fried and then simmered in a salsa base. One often finds chilaquiles made with a green sauce or a red sauce. Both are great!
Chilaquiles translates to chiles and greens, which suits my needs perfectly. It also means dipped in chile sauce and comes from the Aztecs.
Easy peasy-chee-luh-KEY-lays. It's a fun wordd to say!
I actually have a recipe for migas on this blog! I make them quite often because they are a good use for the bottom of the bag tortilla chips.
Honestly, migas are just scrambled eggs with some veggies and tortilla chips or old tostadas. Migas means crumbs, which makes them perfect for using up the bottom of the bag.
Chilaquiles are actually fried corn tortillas, simmered in sauce.
Tips For Making Chilaquiles
The key, in my opinion, to making good chilaquiles with eggs, is to use white corn tortillas.
Many recipes I've seen use already fried tortilla chips such as Tostitos, which totally changes the flavor of this dish, in my opinion.
Tortilla chips are also thinner than corn tortillas and tend to get soggy faster.
Chilaquiles are fried tortillas softened in salsa, but I prefer mine to have a crispy and soft texture.
Serve this Mexican breakfast recipe as soon it is ready.
You don't want the tortilla chips getting overly soggy and sitting in the sauce too long.
Then the mixture becomes somewhat like polenta and we all know polenta is not a Mexican dish!
Though some may prefer crisp chilaquiles with eggs, I like a combination of soft and crispy. In other words, I am going for texture!
This chilaquiles with eggs recipe is exactly that.
Rather than placing a fried egg on top, this recipe scrambles the eggs in. Not that you still couldn't place that golden fried egg on top, but it is totally not necessary.
Make sure to pay attention to the temperature of the burner, because you don't want the eggs to scramble too hard. Otherwise you lose the soft, lovely texture.
I know! SO much info for such a simple dish!
How To Make Chilaquiles
Chilaquiles begin with tortillas. Specifically corn tortillas. The small ones, not made with flour! I prefer white corn tortillas ecause they seem a touch sweeter to me but yellow are fine, too!
Stack the tortillas and slice into strips. Then slice the strips into about 2" pieces.
Heat the oil on medium high heat and add the corn tortillas to the pan. They will start to shrink down and soften and if cooked longer, they will begin to crisp.
It is great to have a combination of both. Add in some chopped onion, before they are all cooked, so the onion fries up a bit. This takes roughly 5 - 10 minutes.
If you are making chilaquiles with eggs turn the burner heat down to medium low and add the milk and egg mixture and stir until the eggs are softly scrambled.
If you are making just chilaquiles, skip the above step and add green chile sauce to make chilaquiles verdes or add red chile sauce to make chilaquiles rojo.
Stir in the cheese and cook until you reach the consistency you desire. However if simmering too long the crispy tortillas will become soggy and remember a combination of textures is what makes this recipe-IMO.
Jarred salsa can be used to make this recipe but I would simmer it first to thicken it.
Chilaquiles Additions
Feel free to add chorizo when you saute the tortillas and onions.
Or stir some cooked chicken into the salsa. Want some more peppers? Add those.
Garnish with fresh cilantro, sliced radishes, pickled jalapenos, scallions, avocado slices, queso fresco, and a touch of crema or sour cream.
And if you didn't make these with scrambled eggs, feel free to add a fried egg.
Personally, I prefer a simple recipe but chilaquiles are a great way to use up leftovers that may be hiding in the fridge.
What to Serve with A Chilaquiles Breakfast
Manservant loves refried beans or black beans and hash browns.
Of course, you could add some crisp bacon on the side.
To keep things healthy I always serve fruit on the side, whether a slice of melon, pineapple, or mango, and sometimes I even serve papaya with a squeeze of lime juice.
Flour tortillas on the side are always welcome, especially if you served this easy chilaquiles recipe with a runny egg.
And don't forget your favorite toppings.
So to be clear, Manservant's favorite Mexican breakfast is chilaquiles – a straightforward dish featuring crispy tortilla chips, and savory sauce.
I love this recipe because it is made with a scrambled egg, cooked with the chilaquiles mixture.
This way I don't need to fry the eggs seperately and between you and me, I'm not a huge fan of fried eggs!
Chilaquiles originated with the Aztecs as a way to use day-old tortillas.
In Mexico, each region has their own preparation with some using mole.
I can't wait to try that version!
If this is your first time making chilaquiles just dive right in and create this classic Mexican breakfast dish.
Come up with your favorite version and I guarantee your chilaquiles with eggs will be the best chilaquiles ever!
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Chilaquiles with Eggs (Mexican Comfort Food)
- Prep Time: 10 Minutes
- Cook Time: 10-15 Minutes
- Total Time: 20 Minutes
- Yield: 4 Servings 1x
- Category: Breakfast/Brunch
- Method: Stove Top
- Cuisine: Mexican
Description
Chilaquiles with eggs is traditional Mexican comfort food. Served at breakfast and brunch, (though Manservant would eat this anytime) it is a mixture of fried corn tortillas simmered in a thick red or green sauce. Throw in your own additions such as chicken or chorizo and you have a hearty and inexpensive meal.
Ingredients
6 white corn tortillas, cut into strips about ½" wide and 2" long
1 chopped onion (About 1 cup)
2 T olive oil
5 or 6 beaten large eggs
¼ c milk
1 c green chile sauce OR 1 4 oz can green chiles OR 1 c salsa of your choice simmered until thick
1 c Cheddar, Montery Jack or Muenster cheese, shredded
Additions of your choice: Chorizo, shredded cooked chicken or pork
Garnishes: Cilantro, Sour cream or Crema, Avocado, Scallions, Sliced Radishes, Tomato
Instructions
Heat oil in a large skillet over medium high heat. Add tortilla strips and cook until somewhat softened and a bit crisp.
Add onion after about 5 minutes of the tortillas cooking. Once tortillas are softened and somewhat crisp, turn down the burner heat to medium low.
Stir in the eggs that have been beaten with the milk. (If you are just using plain green chiles and not green chile sauce or salsa, you will want to add some seasonings such as garlic salt, cumin and pepper.) Soft scramble the eggs.
Add green chile sauce and shredded cheese. Stir until cheese melts and mixture is cooked to your liking. If you want it saucier, feel free to add more.
Notes
Manservant was very happy when I made him a breakfast burrito with leftover hash browns and chilaquiles. I merely took a large flour tortilla and placed it on a plate, plopped on some cold chilaquiles and then some cold hash browns and then placed it all covered in the microwave for about 1 ½ to 2 minutes on power level seven. Then I just rolled it up, wrapped it in foil and sent him on his way!
More Mexican Comfort Food
Marty says
SOUNDS DELISH and I want to make it, but I'm a little confused by the recipe. It says "softened and a bit (or somewhat) crisp" about the tortillas twice. So, Skillet medium high heat, cook tortillas about 5 minutes, add onion and keep cooking? Won't the tortillas burn?
"Heat oil in a large skillet over medium high heat. Add tortilla strips and cook until somewhat softened and a bit crisp.
Add onion after about 5 minutes of the tortillas cooking. Once tortillas are softened and somewhat crisp, turn down the burner heat to medium low."
Abbe says
Hi Marty. I agree that does sound a bit confusing! When you first put tortillas in oil they do soften. The longer you cook them, they become crisp. The idea is to have some crisp and some somewhat softened so there is a combination of textures. It may not take 5 minutes before you add the onions and please toss and stir so there is no burning! If you wish to start this on lower heat you can and you know your cooktop better than me, but a medium high heat should work. Once they reach the texture you want add the onions. Those only need to be cooked until softened which will take just a minute or so. Make sure your burner is turned down to low because you want the eggs to be soft scrambled and not to overcook. I think it's time for me to make these this weekend so I can rewrite this recipe. Hope this helps!
Susan says
Thanks so much for expanding my vocabulary and recipe collection! These sound like the best eggs ever! Put a little chorizo on the side and my hubby would be a very happy camper.
Abbe Odenwalder says
You could even stir it in. And yes, Manservant loves it this way, too!
Juliana says
I had similar dish when in Cabos a few weeks ago...and loved it...thanks for the recipe Abbe.
Have a wonderful rest of the week!
Abbe Odenwalder says
Yes, it does seem to be a standard on the breakfast buffet! Don't you just love Cabo?
Healthy World Cuisine says
This delicious recipe would be perfect any time of the day. Super comforting and love a little spice.
Abbe Odenwalder says
You are the sweetest. Do you have access to tortillas over there?
Lea Ann (Cooking On The Ranch) says
Just a warning. Next time I'm at your house, I'm stealing that dish! 🙂 What a great photo. And shame on me, I've never made Chilaquiles. I've got a recipe from Rick Bayless that I want to try, but for now this one will be my first. Thanks to Manservant for having great taste in comfort food.
Abbe Odenwalder says
Manservant is all about comfort! This was a very good and simple recipe! Thanks Lea Ann!
Mimi says
I could eat this morning, noon and night. Sadly, that’s really true. Fabulousness.
Abbe Odenwalder says
You crack me up Mimi!
Liz says
Oh, man, I need to up my breakfast game. Your chilaquiles look amazing!
Abbe Odenwalder says
Thanks Liz. I do love a good breakfast!
angiesrecipes says
Chiles and greens with eggs sound wonderful together and very healthy too! I think it's great for any meal.
Abbe Odenwalder says
It is great for any meal and it's so fun to say, right?
John / Kitchen Riffs says
Mmmm, love Mexican egg dishes! I happen to have some yellow tortillas in my freezer, and have all the other ingredients on hand too. Maybe breakfast tomorrow? More likely dinner, since I'm a big breakfast-for-dinner freak. 🙂 This looks great -- thanks.
Abbe Odenwalder says
Breakfast for dinner is something we do a lot of too. And no problem with yellow corn tortillas!