A Simple Mexican Dish: How to Make Chilaquiles With Tortilla Chips

By
Chelsie Kenyon
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
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Updated on 05/22/21
Chilaquiles recipe

The Spruce / Diana Chistruga
Prep: 3 mins
Cook: 12 mins
Total: 15 mins
Servings: 2 servings
Nutrition Facts (per serving)
474 Calories
29g Fat
44g Carbs
11g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 474
% Daily Value*
Total Fat 29g 38%
Saturated Fat 8g 41%
Cholesterol 34mg 11%
Sodium 1364mg 59%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 19%
Total Sugars 7g
Protein 11g
Vitamin C 19mg 93%
Calcium 249mg 19%
Iron 2mg 10%
Potassium 531mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A standard Mexican breakfast, chilaquiles turn yesterday's tortillas into a tasty base for an assortment of possible toppings. The cook cuts or tears the corn tortilla into triangles, then fries them in oil until they turn slightly brown and crispy. Once cooled, the chips get doused in a sauce that can range from mild red to spicy green chile to any variation of mole, and topped with crema and salty crumbled cheese.

Some cooks bake chilaquiles as a casserole; some simmer the tortilla chips in a sauce until they soften and fall apart; others simply layer the ingredients on your plate, retaining some of the crunchiness. You can find many variations and accompaniments throughout Mexico, including fried eggs or shredded chicken, avocados, or spicy chunks of chorizo. Chopped onion, sliced radishes, cilantro, and lime often garnish the dish. This easy version starts with packaged tortilla chips.

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Ingredients

  • 1 tablespoon vegetable oil

  • 2 to 3 cups tortilla chips (approximately 30 chips from a bag)

  • 1 1/4 cups green or red salsa

  • 1/2 cup crumbled queso fresco or Cotija cheese

  • 2 tablespoons Mexican crema (or substitute regular sour cream thinned with a splash of milk)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chilaquiles

    The Spruce / Diana Chistruga

  2. Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.

    Frying pan coated with oil

    The Spruce / Diana Chistruga

  3. Spread tortilla chips in pan.

    tortillas chips in pan

    The Spruce / Diana Chistruga

  4. Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.

    Tortilla chips and salsa in pan

    The Spruce / Diana Chistruga 

  5. Divide chilaquiles between two plates; sprinkle half of the cheese on each and drizzle with half of the crema.

    Chilaquiles

    The Spruce / Diana Chistruga

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.

Tips

  • Substitute leftover corn tortillas for the packaged chips by cutting them into strips, frying them in 375 F vegetable oil until crisp, and draining them on paper towels or brown bags as they cool. Proceed as with the store-bought chips.