Mexican Chilaquiles Rojos
Chilaquiles rojos is a classic Mexican breakfast dish made from crunchy tortilla chips simmered in a bold red chili sauce until the chips soften and absorb all of the smoky, spicy flavors. It is topped with crema, cheese, and eggs for a complete and deeply satisfying morning meal.
Crispy tortilla chips simmered in spicy red chili sauce and topped with eggs and Mexican cheese.
Nutrition per serving
Ingredients
main
sauce
topping
garnish
cooking
Instructions
Heat the Sauce
Pour the red enchilada sauce into a wide, deep skillet over medium heat. Bring to a gentle simmer and season with salt to taste. The sauce should be hot and slightly thickened before the chips are added.
Add the Tortilla Chips
Add the tortilla chips to the simmering sauce all at once and gently fold them into the liquid using a spatula. Cook for two to three minutes, folding occasionally, until the chips have softened slightly and absorbed the sauce but still retain a little texture in the center. Do not overcook.
Fry the Eggs
While the chilaquiles rest off the heat, heat the oil in a separate non-stick pan over medium heat. Fry the eggs sunny-side-up with a lid over the pan for two minutes until the whites are set but the yolks remain runny and golden.
Plate and Serve
Divide the sauced chips among four plates. Top each portion with a fried egg, a generous drizzle of Mexican crema, and a scattering of crumbled cotija cheese. Serve immediately before the chips lose their texture.
Substitutions
Common mistakes
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