Easy Red Chilaquiles

Red chilaquiles topped with sunny side up eggs in a black cast iron skillet.

4.3 from 27 votes

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)

Prep Time8 mins

Cook Time17 mins

Total Time25 mins

Course: Breakfast

Cuisine: Mexican

Servings: people

Calories: 388kcal

Author: Isabel Eats

Ingredients

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

Instructions

Preheat oven to 400°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.

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