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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.

Chilquiles with Eggs and Green Chiles

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.

chilaquiles with eggs on yellow plate with fork

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!

Chilaquiles with Eggs and Green Chiles

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!

Chilaquiles with Eggs and Green Chiles

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.

chilaquiles with eggs

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!

chilaquiles with eggs on yellow plate

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Chilaquiles with Eggs and Green Chiles

Chilaquiles with Eggs (Mexican Comfort Food)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Abbe Odenwalder
  • 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


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.



6 white corn tortillas, cut into strips about 1/2” wide and 2″ long

1 chopped onion (About 1 cup)

2 T olive oil

5 or 6 beaten large eggs

1/4 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


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.


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 1/2 to 2 minutes on power level seven. Then I just rolled it up, wrapped it in foil and sent him on his way!

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Monday 18th of April 2022

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."


Monday 18th of April 2022

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!


Saturday 19th of October 2019

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

Saturday 19th of October 2019

You could even stir it in. And yes, Manservant loves it this way, too!


Thursday 17th of October 2019

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

Friday 18th of October 2019

Yes, it does seem to be a standard on the breakfast buffet! Don't you just love Cabo?

Healthy World Cuisine

Wednesday 16th of October 2019

This delicious recipe would be perfect any time of the day. Super comforting and love a little spice.

Abbe Odenwalder

Friday 18th of October 2019

You are the sweetest. Do you have access to tortillas over there?

Lea Ann (Cooking On The Ranch)

Wednesday 16th of October 2019

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

Friday 18th of October 2019

Manservant is all about comfort! This was a very good and simple recipe! Thanks Lea Ann!