Why We Love This Easy Chilaquiles Recipe
The word chilaquiles comes from the Nahuatl language. It literally translates to chilis and greens. This traditional dish is served in Mexico, but hit the United States in 1898! Basically, chilaquiles consist of fried corn tortillas, simmered in salsa or a brothy sauce. This is the quick and easy version of chilaquiles that only requires 5 ingredients and about 15 minutes!
Quick and Easy. When you’re in need of a quick and easy weeknight meal, this dish comes together in less than 30 minutes. Great Meatless Option. Although you can add meat if you like, this recipe is a great meat-free option for vegetarians. Completely Customizable. This recipe is traditionally served for breakfast in Mexico along with eggs, but it makes a great appetizer or dinner too. Grab a fork and dig in!
Variations on Homemade Chilaquiles
Chilaquiles are typically served with a fried egg on top as a traditional Mexican breakfast option. Some of my favorite toppings for chilaquiles are: sliced avocados, jalapeño peppers, onions, or radishes; a sprinkle of fresh cilantro; scrambled or fried eggs; sautéed black beans and onions; or guacamole and more salsa.
How to Store
Store leftover chilaquiles in an airtight container in the refrigerator for up to 1 day. The longer they sit, the soggier they will get.
Serving Suggestions
The beauty of chilaquiles is that they can be served with scrambled eggs, fried eggs, cheese, shredded chicken, roasted veggies, or any way you like. Make them your own!
These also make a great appetizer for Cinco de Mayo or game day, served up with cocktails!
More Mexican Recipes We Love
Mexican Street Corn Dip Easy Chicken Fajitas Recipe Creamy Chicken Tortilla Soup Crockpot Mexican Shredded Chicken Best Steak Fajitas Taco Pizza
How to Make Chilaquiles Step by Step
Heat the Chips and Salsa: Heat 1 tablespoon of avocado oil in a large sauté pan set over medium heat. Add 4 cups of tortilla chips to the pan and pour 1¼ cups of salsa on top of the chips. Simmer the Chilaquiles: Simmer until the chips have absorbed most of the salsa, about 7-10 minutes. Top and Serve: Serve with ½ cup of crumbled queso fresco, 2 tablespoons of Mexican crema, and your favorite toppings.
