Quick Homemade Chilaquiles Recipe

Learn how to make chilaquiles with this simple, satisfying recipe made from tomato sauce, spices, beans, tortilla chips, and baked eggs. This version is quick enough for a weekend brunch and hearty enough to serve as a main dish for breakfast, lunch, or dinner.

This easy chilaquiles recipe takes inspiration from Mexican cuisine. For a more traditional version, seek out authentic regional recipes and techniques.

Making chilaquiles at home is straightforward and a delicious way to build a vegetable- and protein-packed meal. With a tomato-based sauce, beans for fiber and protein, crisp tortilla chips that soften slightly in the sauce, and baked eggs on top, this dish hits multiple flavor and texture notes.

What are chilaquiles?

Chilaquiles are a classic Mexican breakfast or brunch dish made of fried or toasted corn tortillas that are coated in a bright, flavorful sauce—typically a salsa or chile-tomato mixture—and finished with toppings like cheese, crema, cilantro, and onions. They are often served with eggs and beans for a complete meal.

What ingredients are in these chilaquiles?

This easy recipe uses pantry-friendly ingredients: tortilla chips (for convenience), tomato sauce, salsa, bell pepper, onions, pinto beans, avocado crema, and eggs that are baked right in the skillet. The result is a balanced plate with vegetables, protein, and satisfying crunch.

Should chilaquiles be crunchy or soft?

Chilaquiles should strike a balance: not soggy, but not rock-hard. Aim for chips that have softened and absorbed some sauce while still retaining bits of crunch for texture contrast.

Are chilaquiles healthy?

When built with vegetables, beans, and baked eggs, chilaquiles can be a nutrient-dense meal. This recipe includes fiber and plant protein from the beans, healthy fats from avocado crema, and complete protein from the eggs—making it a wholesome breakfast or brunch option.

Don’t skip the avocado crema!

The avocado crema is creamy and bright with lime, and it mellows the heat from the sauce. It also adds richness and a fresh finish to each bite.

What you need for the avocado crema

• Avocados
• Greek yogurt (full-fat for richness)
• Fresh lime juice
• Salt
• Cilantro

Topping ideas

Toppings let you customize the dish. Some great options include:

• Avocado crema
• Guacamole
• Sour cream or Greek yogurt
• Crumbled cotija cheese
• Fresh salsa
• Extra lime wedges and chopped cilantro

Storage

Store leftover chilaquiles in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or in the oven to preserve texture; avoid microwaving for best results.

How to Make Chilaquiles

This straightforward chilaquiles recipe combines a savory tomato-salsa sauce with beans, tortilla chips, and baked eggs, finished with a velvety avocado crema.

Ingredients

Chilaquiles

• 2 tablespoons avocado oil
• ½ large white onion, minced
• 1 teaspoon kosher salt, divided
• 5 cloves garlic, peeled and minced
• 1 green bell pepper, minced
• 15 oz. pinto beans, drained and rinsed
• 16 oz. salsa (choose your preferred heat and style)
• 1 cup tomato sauce (add more if you prefer saucier chilaquiles)
• 8 oz. triangle tortilla chips (about half of a typical 16 oz. bag, adjust so chips are evenly coated)
• 6 large eggs

Avocado Crema

• 1½ large avocados
• ½ cup full-fat Greek yogurt
• 3 tablespoons fresh lime juice
• 1 teaspoon kosher salt
• ½ cup fresh chopped cilantro

Toppings

• ¼ cup fresh chopped cilantro
• ⅓ cup crumbled cotija cheese
• Fresh lime juice for finishing

Instructions

1. Preheat the oven to 400ºF (200ºC).
2. Heat the avocado oil in a large, ovenproof skillet over medium-high heat. When the oil is hot and fragrant, add the minced onion and ¼ teaspoon of the salt. Sauté the onion for 8–10 minutes until softened and slightly caramelized.
3. Add the garlic and cook for 1 minute, then add the minced green bell pepper and sauté for another 3–4 minutes.
4. Pour in the salsa, tomato sauce, pinto beans, and the remaining salt. Bring the mixture to a boil, then remove from heat.
5. Gently fold a handful of tortilla chips into the sauce, keeping some chips whole for texture. Continue adding chips and folding until all are coated. Adjust the number of chips so every chip is covered; using too many will leave some dry.
6. Make 4–6 small wells in the chips and crack an egg into each well. Season the eggs with salt and pepper. Transfer the skillet to the oven and bake for 10–15 minutes, or until the eggs reach your desired doneness.
7. While the chilaquiles bake, prepare the avocado crema: combine avocados, Greek yogurt, lime juice, salt, and cilantro in a blender or food processor and process until smooth. Add a teaspoon or two of water if you prefer a thinner consistency.
8. Remove the skillet from the oven. Spoon avocado crema over the baked chilaquiles and finish with chopped cilantro, crumbled cotija, and a squeeze of fresh lime. Serve immediately.

Tips & Notes

• The type of salsa you use will determine the flavor and heat of the sauce—choose according to your preference.
• If you want saucier chilaquiles, add an extra ½ cup of tomato sauce to the pan.
• Chip quantity will vary by appetite; the goal is to coat each chip in sauce. Using too many chips dilutes the sauciness.
• This recipe accommodates up to 6 eggs and serves 4–6 people depending on portion sizes.

Nutrition (per serving, approximate)

Calories: 342 kcal • Carbs: 34 g • Protein: 17 g • Fat: 17 g • Fiber: 12 g • Sugar: 7 g

Nutrition values are estimates and should be used as a guideline only.

Enjoy this easy chilaquiles recipe for a flavorful, wholesome meal. Customize toppings to your taste and use it as a template to build your favorite version of this Mexican-inspired classic.