Chilaquiles with Eggs (Mexican Comfort Food)

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.

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.

My mother tells me I post too many Mexican recipes and I’m sorry, not sorry Mom, this is just the way we roll!

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 chilaquiles with eggs 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 savory tortilla dish is beyond me!

There are a million chilaquiles recipes out there and all of them are a bit different but we love this one!

So what exactly are chilaquiles with eggs?

Chilaquiles translates to chiles and greens, which suits my needs perfectly.

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!

However we already know I had green chiles in the house.

Many recipes have fried eggs added on top, some have meat such as chorizo or chicken added, often there is crema or sour cream mixed in and a variety of garnishes such as cilantro or radishes or queso fresco can be thrown on top.

The key, in my mind, to making good chilaquiles is to use white corn tortillas.

Many recipes I’ve seen use already fried tortilla chips such as Doritos, which totally changes the flavor of this dish, in my opinion.

They also are thinner than corn tortillas and tend to get soggy faster.

Chilaquiles are fried tortillas softened in salsa, but I prefer mine to have some crispy and some soft.

The trick to making chilaquiles is to serve them as soon they are ready, which doesn’t take long.

You don’t want your tortilla chips getting overly soggy by 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 your 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 do chilaquiles differ from migas?

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. Now should we get started?

How do I make chilaquiles?

They begin with tortillas. Specifically corn tortillas. The small ones, not made with flour! I like them better than yellow corn tortillas because to me they seem a touch sweeter.

Stack the tortillas and slice into strips. Then slice the strips into about 2″ pieces.

Heat up the oil on a 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.

Turn the burner heat down to medium low and add the milk and egg mixture and stir until the eggs are softly scrambled.

I then add my green chile sauce and some cheese. Let the cheese melt in and then it is time to dive in!

Can I use jarred salsa to make chilaquiles?

I don’t have a problem with it.

However I would start with simmering the sauce so that it becomes thicker than when you pour it out of the jar. Red or green? Your choice!

Additions to Chilaquiles?

Feel free to add chorizo when you saute the tortillas and onions.

Or stir into the salsa some cooked chicken or shredded pork. 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.

Personally, I prefer a simple recipe but chilaquiles are a great way to use up leftovers that may be hiding in the fridge.

So, it’s time to get started. Manservant loved this recipe. I served it with hash browns and all was well.

As for Mexican recipes? I’m not sure if you agree with my Mom, but I can assure you we will soon be featuring lots of turkey and pumpkin!

Green Chilaquiles vs. Red Chilaquiles

Green chilaquiles or chilaquiles verdes are made with green chili sauce, green chiles, or tomatillo salsa or salsa verde.

Red chilaquiles or Chilaquiles rojos are made with a red chile sauce, red salsa, or salsa roja.

So to be clear, Manservant’s favorite Mexican breakfast is chilaquiles – a straightforward dish featuring crispy tortilla chips, and savory sauces. 

I love this recipe because it is made with a scrambled egg, cooked with the chilaquiles mixture.

It could also be topped with a fried egg and Manservant would be happy to have both, in this traditional Mexican breakfast.

What to serve with chilaquiles:

​Manservant loves refried beans and hash browns.

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.

I am not sure how chilaquiles originated but they are very much a traditional Mexican dish.

In its simplest form chilaquiles are tortillas simmered in mole or salsa.

Sometimes I wonder if this simple dish came about as a way to use stale tortillas!

Though migas and chilaquiles are very similar, I always use leftover tortilla chips in migas because I don’t like how soft corn tortilla chips can become when cooking them in a salsa mixture.

I’m sure everyone has their own favorite chilaquiles recipe.

In Mexico, I understand that each region has their own preparation.

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!

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