Easy Chilaquiles Recipe: A Delicious and Quick Mexican Breakfast (or Any Time!)

Chilaquiles! Just the name conjures up images of crispy tortilla chips smothered in flavorful sauce, topped with cheese, and maybe a fried egg. It’s the ultimate Mexican comfort food, perfect for a weekend brunch, a quick weeknight dinner, or even a cure for a late-night craving. But the best part? Chilaquiles are surprisingly easy to make at home. This recipe provides a straightforward, step-by-step guide to creating delicious chilaquiles in your own kitchen, even if you’re a beginner cook.

## What are Chilaquiles?

Chilaquiles are a traditional Mexican dish consisting of lightly fried tortilla chips (totopos) simmered in salsa. The salsa can be either roja (red) or verde (green), depending on the chilies used. The dish is typically topped with cheese, crema (Mexican sour cream), onions, and sometimes shredded chicken, beef, or a fried egg. It’s a versatile dish that can be customized to your taste preferences and what you have on hand.

## Why This Recipe Works

This recipe focuses on simplicity and flavor. We use readily available ingredients and streamlined techniques to make chilaquiles that are both delicious and quick to prepare. Here’s what makes this recipe special:

* **Easy Salsa:** We use canned crushed tomatoes as the base for our red salsa, which significantly cuts down on prep time without sacrificing flavor. A blend of chili powder, cumin, and garlic adds depth and complexity.
* **Crispy Chips:** The key to great chilaquiles is using quality tortilla chips that hold their shape when simmered in the sauce. Look for thick, sturdy chips that can withstand the moisture.
* **Customizable Toppings:** Feel free to get creative with your toppings! This recipe provides suggestions, but you can easily add or substitute ingredients based on your preferences.
* **Quick Cooking Time:** From start to finish, this recipe takes about 30 minutes to make, making it perfect for busy weeknights.

## Ingredients You’ll Need

Before you start cooking, gather the following ingredients:

* **Tortilla Chips:** 6 cups (about 10-12 ounces) of thick, sturdy tortilla chips. Avoid thin, flimsy chips that will get soggy.
* **Canned Crushed Tomatoes:** 28 ounces. These form the base of our easy red salsa.
* **Onion:** 1/2 medium, finely chopped. Adds flavor and aroma to the salsa.
* **Garlic:** 2 cloves, minced. Essential for flavor.
* **Chili Powder:** 1 tablespoon. Provides a mild heat and smoky flavor.
* **Cumin:** 1 teaspoon. Adds a warm, earthy flavor.
* **Dried Oregano:** 1/2 teaspoon. Contributes a classic Mexican flavor.
* **Chicken Broth:** 1/2 cup. Helps to thin the sauce and adds richness.
* **Vegetable Oil:** 2 tablespoons. For sautéing the onion and garlic.
* **Salt and Pepper:** To taste. Adjust the seasoning to your preference.
* **Toppings (Optional):** Shredded cheese (Monterey Jack, cheddar, or queso fresco), Mexican crema or sour cream, chopped cilantro, diced avocado, thinly sliced red onion, fried eggs, shredded chicken or beef.

## Step-by-Step Instructions

Follow these easy steps to make delicious chilaquiles at home:

**Step 1: Prepare the Salsa**

1. Heat the vegetable oil in a large skillet or saucepan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. Stir in the chili powder, cumin, and dried oregano. Cook for 30 seconds, until fragrant.
5. Pour in the canned crushed tomatoes and chicken broth. Bring to a simmer.
6. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
7. Season with salt and pepper to taste. If you prefer a smoother sauce, you can use an immersion blender to partially blend the sauce.

**Step 2: Assemble the Chilaquiles**

1. Add the tortilla chips to the skillet with the salsa. Gently toss to coat the chips evenly with the sauce.
2. Simmer the chips in the sauce for 2-3 minutes, or until they have softened slightly but still retain some crispness. Be careful not to overcook the chips, as they will become soggy.

**Step 3: Serve and Top**

1. Divide the chilaquiles among plates.
2. Top with your favorite toppings, such as shredded cheese, Mexican crema or sour cream, chopped cilantro, diced avocado, thinly sliced red onion, and a fried egg.
3. Serve immediately and enjoy!

## Tips for Perfect Chilaquiles

* **Don’t Overcook the Chips:** The key to good chilaquiles is finding the right balance between softened and crispy chips. Simmer the chips in the sauce just long enough to soften them slightly, but not so long that they become soggy.
* **Use Quality Tortilla Chips:** Choose thick, sturdy tortilla chips that can hold their shape when simmered in the sauce. Avoid thin, flimsy chips that will fall apart.
* **Adjust the Heat:** If you prefer a spicier salsa, you can add a pinch of cayenne pepper or a chopped jalapeño to the sauce. You can also use a spicier chili powder.
* **Make it Vegetarian:** Omit the chicken broth and use vegetable broth instead to make this recipe vegetarian.
* **Add Protein:** For a heartier meal, add shredded chicken, beef, or black beans to the chilaquiles.
* **Get Creative with Toppings:** Don’t be afraid to experiment with different toppings. Some other great options include crumbled queso fresco, pickled onions, and roasted corn.
* **Make it Ahead:** The salsa can be made ahead of time and stored in the refrigerator for up to 3 days. When you’re ready to make the chilaquiles, simply reheat the salsa and proceed with the recipe.

## Variations and Customizations

One of the best things about chilaquiles is their versatility. Here are a few ideas for variations and customizations:

* **Chilaquiles Verdes:** Use tomatillos, jalapeños, and onions to make a vibrant green salsa. Roast the tomatillos and jalapeños before blending them for a deeper flavor.
* **Chilaquiles with Eggs:** Top the chilaquiles with a fried egg for a protein-packed breakfast or brunch. Sunny-side up or over-easy eggs work best, as the runny yolk adds richness to the dish.
* **Chilaquiles with Chicken:** Add shredded cooked chicken to the chilaquiles for a heartier meal. You can use leftover rotisserie chicken or cook chicken breasts specifically for this recipe.
* **Chilaquiles with Black Beans:** Add black beans to the chilaquiles for a vegetarian protein boost. Canned black beans work great, or you can cook dried black beans from scratch.
* **Spicy Chilaquiles:** Add a chopped serrano pepper or a few dashes of hot sauce to the salsa for a spicy kick.
* **Chilaquiles with Chorizo:** Brown some chorizo sausage and add it to the chilaquiles for a flavorful and savory twist.
* **Breakfast Chilaquiles:** Add scrambled eggs and breakfast sausage for a hearty, breakfast-themed chilaquiles.

## Serving Suggestions

Chilaquiles are delicious on their own, but they can also be served with a variety of side dishes. Here are a few ideas:

* **Refried Beans:** A classic Mexican side dish that pairs perfectly with chilaquiles.
* **Mexican Rice:** Another classic Mexican side dish that complements the flavors of chilaquiles.
* **Guacamole:** A creamy and flavorful dip that adds richness to the dish.
* **Salsa:** Serve with extra salsa for those who like a little extra heat.
* **Fruit Salad:** A refreshing and healthy side dish that balances the richness of the chilaquiles.

## Storage Instructions

Chilaquiles are best served immediately, as the chips will continue to soften over time. However, if you have leftovers, you can store them in the refrigerator for up to 2 days. Keep in mind that the chips will be softer when reheated.

To reheat chilaquiles, you can microwave them for a few minutes, or you can reheat them in a skillet over medium heat until warmed through. You may want to add a splash of chicken broth or water to prevent them from drying out.

The salsa can be stored separately in the refrigerator for up to 3 days. Reheat the salsa before adding it to the chips.

## Recipe Notes

* For a richer flavor, roast the tomatoes and onions before blending them for the salsa.
* If you don’t have chicken broth, you can use water instead. However, the chicken broth adds more flavor.
* If you want to make a large batch of chilaquiles, you can double or triple the recipe.
* Be sure to taste the salsa and adjust the seasoning to your liking.

## Equipment

* Large skillet or saucepan
* Cutting board
* Knife
* Measuring cups and spoons
* Immersion blender (optional)

## Nutritional Information (Approximate)

(Per serving, without toppings. Nutritional information can vary based on specific ingredients and toppings used.)

* Calories: Approximately 400-500
* Fat: 20-30g
* Saturated Fat: 5-10g
* Cholesterol: Varies depending on toppings (especially eggs)
* Sodium: 500-700mg
* Carbohydrates: 40-50g
* Fiber: 5-7g
* Protein: 10-15g

This easy chilaquiles recipe is a guaranteed crowd-pleaser. Its simple preparation and customizable toppings make it a versatile dish for any occasion. So, gather your ingredients, follow these easy steps, and enjoy a taste of Mexico in your own home!