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You are here: Home / Recipes / Breakfast / Chilaquiles Rojos

Chilaquiles Rojos

Published January 15, 2024. Last updated November 28, 2024 by Lauren Vavala Harris

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Overhead of a plate of chilaquiles rojos topped with slices of jalapeno pepper, tomatoes, and cheese with scrambled egg, refried beans next them and a second plate, avocado, and cherry tomatoes in the background with text overlay.
Close up of a plate of chilaquiles rojos topped with slices of jalapeno pepper, tomatoes, and cheese with scrambled egg, refried beans next them and a second plate, avocado, and cherry tomatoes in the background with text overlay.
A plate of chilaquiles rojos topped with slices of jalapeno pepper, tomatoes, and cheese with scrambled egg, refried beans next them and a second plate, avocado, and cherry tomatoes in the background with text overlay.
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Chilaquiles Rojos is a Mexican breakfast recipe made with fried tortilla chips and red salsa and served with eggs, refried beans, and a variety of toppings. This incredibly flavorful meal can be prepared in less than 30 minutes!

Close up of a plate of chilaquiles rojos topped with slices of jalapeno pepper, tomatoes, and cheese with scrambled egg, refried beans next them and a second plate, avocado, and cherry tomatoes in the background.

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Since falling in love with Migas, I now have an equally, somewhat obsessive, love of this recipe for Chilaquiles Rojos.

The most basic chilaquiles are made with fried tortilla strips that are cooked in salsa. To make the dish more of a meal, they are often served with eggs and beans and topped with a variety of vegetables, cheese, and herbs.

The word “rojos” means red in Spanish. This recipe is made with a red salsa. You can also make chilaquiles verde simply by using a salsa verde, or green salsa, instead.

Why This Recipe Works

Chilaquiles is actually a pretty easy recipe to make. All it entails is frying corn tortillas into crispy chips and then cooking those chips in salsa.

This dish is loaded with flavor. The salsa is the primary flavor, so be sure to use your favorite!

The recipe is extremely adaptable. Once the chips are cooked, you can add any variety of toppings that you enjoy.

It’s also naturally gluten free and vegetarian.

Step-By-Step Instructions

Ingredients

Ingredients needed to make chilaquiles rojos on a marble surface with text overlay.

Chilaquiles

  • 12 corn tortillas: I use Mission Extra Thin Corn Tortillas
  • vegetable oil (for frying)
  • salt
  • 15 ounce jar salsa (puréed): I use Herdez Roasted Salsa Rojo. You can use any salsa you like or about 2 cups of homemade salsa. You can also use salsa verde to make chilaquiles verde instead.

For Serving (pick and choose what you like)

  • scrambled or fried eggs
  • refried beans
  • black beans
  • queso cheese
  • Mexican crema
  • sour cream
  • avocado
  • cilantro
  • onion
  • jalapeño pepper
  • tomato

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Cut the tortillas into quarters.

Purée the salsa until smooth, if desired. This makes it easier to coat the chips.

Prep any toppings you want to add.

Create!

Fried corn tortilla chips on a paper towel lined plate over a marble table.

Place a large, flat bottom skillet over medium heat. Add just enough vegetable oil to cover the bottom of the skillet.

Once the oil it hot, but not smoking, add the tortillas in a single layer. Cook until crisp, turning once, about 2 to 3 minutes. Remove to a paper towel-lined plate. You may have to work in batches.

Chef’s Tip: if the oil gets too hot and the chips are cooking too quickly for you to keep up with turning and removing them, lower it to medium-low, or as needed.

Carefully drain any remaining oil from the skillet. 

Salsa in a black skillet over a marble background.

Add the salsa and cook a minute to two to warm.

Corn tortilla chips in salsa in a black skillet.

Carefully add the tortilla chips, gently tossing to coat in the salsa. Cook another minute or two to warm through. The chips may soften slightly, but don’t cook them so long that they get soggy.

Present!

Overhead of a plate of chilaquiles rojos topped with slices of jalapeno pepper, tomatoes, and cheese with scrambled egg, refried beans next them and a second plate, avocado, and cherry tomatoes in the background.

Serve chilaquiles rojos topped with a fried egg, or with scrambled eggs and beans on the side. 

Garnish as desired with any combination of crumbled queso cheese, Mexican crema, sour cream, avocado, cilantro, onion, jalapeño pepper slices, and/or tomatoes.

Tips and Techniques

  • To make chilaquiles verde, swap out the red salsa for salsa verde.
  • If the salsa is too thick once puréed, you can add a little chicken or vegetable stock to thin it out.
  • If the oil gets too hot and the tortilla chips are cooking too quickly for you to keep up with turning and removing them, lower it to medium-low, or as needed.
  • Serve chilaquiles immediately. The chips will get soggy if left to sit too long.
  • Leftovers do not keep well unless the chips and salsa are stored separately. Once combined, it’s recommend to serve them immediately as they get soggy over time.

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A plate of chilaquiles rojos topped with slices of jalapeno pepper, tomatoes, and cheese with scrambled egg, refried beans next them.
Print

Chilaquiles Rojos

Chilaquiles Rojo is a Mexican breakfast recipe made with fried tortilla chips and red salsa and served with eggs, refried beans, and a variety of toppings. This incredibly flavorful meal can be prepared in less than 30 minutes!
Course Breakfast
Cuisine Mexican
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4 servings
Calories 201kcal
Author Lauren Harris

Ingredients

Chilaquiles

  • vegetable oil (for frying)
  • 12 corn tortillas
  • salt (to taste)
  • 15 ounce jar red salsa (puréed, or about 2 cups of homemade salsa)

For Serving (pick and choose what you like)

  • scrambled or fried eggs
  • refried beans
  • black beans
  • queso cheese
  • Mexican crema
  • sour cream
  • avocado
  • cilantro
  • onion
  • jalapeño pepper
  • tomato

Instructions

  • Place a large, flat bottom skillet over medium heat. Add just enough vegetable oil to cover the bottom of the skillet.
    vegetable oil
  • Once the oil it hot, but not smoking, add the tortillas in a single layer. Cook until crisp, turning once, about 2 to 3 minutes. Remove to a paper towel-lined plate and sprinkle with salt. You may have to work in batches.
    12 corn tortillas, salt
  • Carefully drain any remaining oil from the skillet.
  • Add the salsa and cook for a minute or two to warm. Carefully add the tortilla chips, gently tossing to coat in the salsa. Cook another minute or two to warm through. The chips may soften slightly, but don't cook them so long that they get soggy.
    15 ounce jar red salsa
  • Serve chilaquiles rojos topped with a fried egg, or with scrambled eggs and refried or black beans on the side.
    scrambled or fried eggs, refried beans, black beans
  • Garnish as desired with any combination of crumbled queso cheese, Mexican crema, sour cream, avocado, cilantro, onion, jalapeño pepper slices, and/or tomatoes.
    queso cheese, Mexican crema, sour cream, avocado, cilantro, onion, jalapeño pepper, tomato

Notes

Tips and Techniques

  • To make chilaquiles verde, swap out the red salsa for salsa verde.
  • If the salsa is too thick once puréed, you can add a little chicken or vegetable stock to thin it out.
  • If the oil gets too hot and the tortilla chips are cooking too quickly for you to keep up with turning and removing them, lower it to medium-low, or as needed.
  • Serve chilaquiles immediately. The chips will get soggy if left to sit too long.
  • Leftovers do not keep well unless the chips and salsa are stored separately. Once combined, it's recommended to serve them immediately.
** Nutritional information is an estimate. It does not include any ingredients for serving, as these will vary.

Nutrition

Serving: 1serving | Calories: 201kcal | Carbohydrates: 42g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 732mg | Potassium: 419mg | Fiber: 7g | Sugar: 5g | Vitamin A: 512IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 1mg

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Filed Under: Breakfast, Gluten Free, Recipes

Comments

  1. Madelyn says

    January 29, 2024 at 8:55 am

    This is a great, easy recipe for chilaquiles. I made add some enchilada sauce in with the salsa next time too!

    Reply
  2. Kristina says

    January 29, 2024 at 8:53 am

    These are one of my favorite Sunday brunches. We usually have leftovers and even though the chips get soggy when you store them, it’s still so good that it doesn’t matter!

    Reply
  3. silvia says

    January 29, 2024 at 1:31 am

    Chilquiles are one of my favorite breakfasts. Good idea to look for a jar of salsa I can have handy to make them fast.

    Reply
  4. Moop Brown says

    January 29, 2024 at 1:24 am

    This recipe looks super flavorful and colorful and seems like a really filling and tasty dish to start the day off with.

    Reply
  5. Brianna says

    January 28, 2024 at 9:12 pm

    Chilaquiles are my favorite Mexican breakfast! This recipe brought me right back to my trip to Mexico City.

    Reply
  6. Katie Crenshaw says

    January 28, 2024 at 9:10 pm

    This is now my favorite breakfast. It was easy to make,tasty, and filling.

    Reply
  7. Loreto and Nicoletta says

    January 28, 2024 at 8:21 pm

    This is just the perfect breakfast! Or even lunch or supper for that matter. Love the spice with the fried tortillas and all the freshness! Great share! ❤️

    Reply
  8. Carrie Robinson says

    January 28, 2024 at 1:31 pm

    This was such a great idea for breakfast! 🙂 I would also make this for brinner, aka breakfast for dinner. This was absolutely delicious.

    Reply
  9. Krysten says

    January 27, 2024 at 10:45 am

    Chilaquiles are my favorite! I never thought to fry the tortillas to make homemade chips. They turned out great. I did all my favorite toppings: eggs, beans, Mexican crema, jalapenos, etc. I also made a homemade salsa with a bit of chipotle peppers in adobo for heat. Great recipe!

    Reply
  10. Gloria says

    January 22, 2024 at 10:17 am

    We are Mexican food lovers. This was a wonderful breakfast. I knew this is going to be a hit with the family.

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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