Make Easy Chilaquiles With Just Tortillas, Eggs, and Salsa (2024)

FAQs

What is chilaquiles sauce made of? ›

Chilaquiles verdes are made with a salsa made from tomatillos, onions, jalapeños, and cilantro (hence the “greens” in the translation). Chilaquiles rojos are made with a salsa made from tomatoes, onion, jalapeños, garlic, and broth.

The best chilaquiles (the kind we're after) aren't so much wet as moist, and aren't so much limp as "gently softened until the chips retain just a bit of crunch but dissolve in your mouth into a mix of comforting starch and hot salsa." But still, when it comes down to it, chilaquiles are essentially soggy nachos—an ...

But you can prevent them being TOO soggy by just adding a bit of salsa at a time until every chip is just lightly coated!

Chilaquiles (pronounced chee-lah-key-less) are a traditional Mexican breakfast made with tortilla chips simmered in sauce. Typically, they're made with green salsa (in Spanish, salsa verde, which yields chilaquiles verdes) or red enchilada sauce (chilaquiles rojos).

chi·​la·​qui·​les ˌchē-lä-ˈkē-lās. : a Mexican dish of fried corn tortilla pieces simmered with salsa or mole and typically topped with cheese and other accompaniments (such as sliced onions, shredded chicken, and fried or scrambled eggs)

One difference is, in Migas, the eggs are scrambled and cooked with the tortilla chips and salsa. Whereas, when you have eggs with Chilaquiles, they tend to sit on top. These are Guajillo Migas & they have the best possible name: Baila con tu Mujer, which translates to dance with your wife.

Chilaquiles have deep historical roots, with origins dating back to the Aztec civilization. It's believed that the dish was developed as a practical way to use leftover tortillas and salsas, demonstrating the traditional Mexican ethos of minimizing waste and utilizing available resources.

This chilaquiles recipe is an easy Mexican dish my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, then topped with cheese. Serve with refried beans.

Stick to a tried and true favorite by serving a generous helping of refried beans with your chilaquiles. Refried beans are a popular Tex-Mex dish, but they're sure to please in any setting. Despite the name, refried beans aren't actually fried twice.

By using lower-fat and calorie ingredients like baked tortilla chips, a light tomato-based sauce, and fresh cheese and eggs instead of heavy cream, chilaquiles can be a delicious and healthy option. They are perfect for sharing with friends as a tasty and satisfying snack or as an ideal brunch dish.

How to keep flour tortilla from getting soggy? ›

While chilaquiles are most commonly served for breakfast in Mexico, it's not considered exclusively a breakfast dish. In fact, one of the reasons Mexicans love chilaquiles so much is that it's an all-day dish: You can have it for breakfast, lunch or dinner.

If you decide to go store-bought, then I suggest Herdez mild salsa verde. Quality enchilada sauce is harder to come by but Frontera enchilada sauce is decent but you still may want to doctor it up a bit or for those who like a little deeper, spicier sauce, I prefer Frontera's Adobo Sauce.

Traditionally, homemade enchilada sauce is made with tomato sauce. What is this? However, I got the brilliant idea to substitute in some salsa to bring another level of flavor to the sauce. I used a homestyle salsa, but you can pretty much use any flavor you want, including roasted garlic and pico de gallo.

Salsa Roja

As you could probably guess from the first bite, the primary ingredient in this salsa is tomatoes, but there is also cilantro, garlic, and a number of other spices that help make each bite better than the last. By far, salsa roja is the most popular Mexican salsa, and after a bite, it is not hard to see why.

Typically, left over tortillas are the basis of the dish. Green or red salsa is poured over the crisp tortilla triangles. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix.

In its most basic form, Chilaquiles consist of fried tortilla strips that are simmered in salsa or mole to soften them up. It is a very versatile dish but it is most commonly served for breakfast or brunch.

Chilaquiles Verdes is made with a tomatillo salsa that's usually known as salsa verde. It's deliciously tart and tangy. Salsa roja consists of dried chiles, cooked with tomatoes.

Versatility. One of the reasons chilaquiles have captured the hearts of many is their remarkable versatility. They can be served with a plethora of toppings, including pulled chicken, beef, eggs, avocados, cheese, cream, and onions.