Chilaquiles Rojos


Preparation info

  • Difficulty


  • 4


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Whenever we had red enchiladas and there happened to be leftover red sauce, which wasn’t often, I could always count on having chilaquiles for breakfast the next day. Chilaquiles are fried corn tortilla pieces covered with red chile sauce and topped with cheese, then served with eggs, any style. The fried tortilla is usually a little crunchy, which is a nice change from its cousin the red enchilada. It’s my quick, go-to breakfast whenever I’m craving red enchiladas early in the morning. Because chilaquiles are one of my favorite things to have for breakfast, sometimes I make a double batch of red chile sauce just to ensure there’s some leftover.


  • 8 corn tortillas
  • 1 tablespoon canola oil
  • 2 cups Red Chile Sauce
  • 1 cup shredded queso quesadilla or Colby cheese
  • cup diced green or red onions
  • 4 to 8 eggs, cooked any style


Cut corn tortillas into quarters. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.

Add red chile sauce and mix only long enough to coat all the tortillas. Top with cheese while still over low flame and cook just long enough for cheese to melt.

Remove from heat and sprinkle with onions. Serve with eggs any style.