This Easy Red Chilaquiles recipe features baked corn tortillas, a red chile sauce and sunny side up eggs. Ready in 25 minutes! (gluten free, vegetarian)
Today I’m bringing you the easiest, tastiest, best breakfast ever – an easy red chilaquiles recipe!
Chilaquiles (pronounced “chee-lah-keel-ehs”) are a Mexican dish made up of crispy corn tortillas covered in a chile sauce and lots of cheese. Often served for breakfast or brunch, the corn tortillas in chilaquiles are traditionally fried and served with a side of refried beans.
Though I don’t mind eating fried foods, I try to avoid frying things myself because a) I usually make a mess and b) it’s not really a healthy option. So instead of crisping up the corn tortillas by frying them, I baked them and made them into tortilla chips. It’s a super easy process and is worth the 10 to 12 minutes of baking time.
After the tortillas are baked, all that’s left to do is cook some sunny side up eggs, toss the baked tortilla chips in a cup of red enchilada sauce (I highly recommend using this authentic red enchilada sauce recipe) and top with the eggs, cotija cheese, cilantro, radishes and red onions.
Brunch dreams do come true!
The two crucial ingredients in chilaquiles are the tortillas and the chile sauce. Because the recipe only contains a few ingredients, quality matters. Here’s what I recommend.
- For the tortillas – As tempting as it may be to use store-bought tortilla chips, I don’t recommend it. Making your own baked chips literally takes 10 to 12 minutes and the end result is so much better. I find that store bought chips tend to get soggy really quickly when mixed in the sauce, whereas homemade chips are sturdier and can withstand more liquid. Plus, the taste of homemade chips is way more corn-y and grain-y, which I absolutely love.
- For the sauce – I highly recommend making your own. Here’s an authentic red enchilada sauce recipe I like. It’s super easy to do and the complex flavors don’t even compare to any store-bought red enchilada sauce I’ve ever tried. That being said, it’s totally okay to use store-bought enchilada sauce. When looking for a premade sauce, I prefer to buy ones that don’t contain tomato sauce or puree listed in the ingredients. I like to see water, chiles, spices and salt in my sauce. That’s it.
Ready in only 25 minutes, these red chilaquiles are by far one of my favorite Mexican breakfast/brunch dishes. They’re filling, easy to make and make for a beautiful presentation. I mean just look at all those colors!
Makes me just want to dig in.
I hope you enjoy this recipe as much as I do. 🙂
Looking for more breakfast and brunch recipe ideas? Try these!
- Easy Chipotle Shakshuka (Baked Eggs in Tomato Sauce)
- Easy Huevos Rancheros
- Salsa Verde Chicken Enchiladas
Easy Red ChilaquilesPrint Pin Rate
- 16 corn tortillas
- 1 tablespoon olive oil
- 4 large eggs
- 1 cup Authentic Red Enchilada Sauce (or 1 10-ounce can store bought enchilada sauce)
- 1/4 cup crumbled cotija cheese or queso fresco or feta
- 2 tablespoons diced red onions
- 2 tablespoons chopped cilantro
- 2 tablespoons sliced radishes
- Preheat oven to 400 degrees F. Spray two large baking sheets with nonstick cooking spray or grease with olive oil.
- Make two large stacks of tortillas and cut each stack into eight wedges. Spread tortilla wedges in a single layer on the baking sheets, lightly spray the tops with with nonstick cooking spray (or brush with olive oil) and bake for 10 to 15 minutes, depending on tortilla thickness. The tortillas should turn a nice golden brown and crisp up like tortilla chips. Set aside.
- Heat olive oil in a large frying pan over medium heat. Carefully crack eggs into hot pan and cook until the whites are set on top and the yolks are still runny, about 3 minutes. Transfer eggs to plate and set aside.
- In the same pan over medium-high heat, add enchilada sauce and cook until warm, about 3 minutes. Remove pan from heat.
- Add baked tortilla chips to pan and toss to coat with the enchilada sauce. Top with eggs, cotija cheese, red onions, cilantro and radishes. Serve immediately.