Authentic Chilaquiles Divorciados Recipe

This is an Authentic Chilaquiles Recipe with eggs, avocado, cilantro, queso fresco, and Salsa Verde and Salsa Roja and baked to perfection.

This is one of my favorite Mexican breakfasts – you can have chilaquiles with a red sauce or a green sauce, but why not have both?

You can toast the tortillas in the oven or fry them. I have seen some recipe that bought tortilla chips and use them. I would not go this route. Frying the tortillas really gives it that restaurant quality taste. This dish is the ultimate hangover dish in Mexico. You can garnish chilaquiles with eggs or chicken, and avocado, cilantro, queso fresco or cotija cheese, onion, tomato and serrano.

If you love this recipe, feel free to try my Mexican Poached Eggs and my Huevos Rancheros. If you happen to love Quesadillas, you need to try my Quesadillas de Flor de Calabaza.

What are chilaquiles?

Chilaquiles are a traditional Mexican dish that involves cutting tortillas into quarters and frying them. The fried tortillas are used as a base for the dish. You top with salsa roja (red chile sauce) or salsa verde (green chile sauce).

Mexican food is very popular in the United States and this is one you need to try. There are so many toppings you can add to chilaquiles. Chilaquiles can be for meat eaters, vegetarians and there are even vegan options. For the vegan options, you can use fried tortillas, chile sauce, and top with avocado slices.

What are Chilaquiles Divorciados?

Chilaquiles Divorciados is a traditional Mexican breakfast dish that consists of tortilla chips (usually fried or baked) that are topped with two different types of sauces, typically a red tomato-based sauce and a green tomatillo-based sauce. The name "divorciados" refers to the fact that the two sauces are separated from each other on the plate, like a couple who has gone through a divorce.

The tortilla chips are usually lightly fried and then simmered in the sauces until they are soft and slightly chewy. They are then served with toppings such as crumbled queso fresco, diced onions, cilantro, and sometimes shredded chicken or fried eggs. The dish can be spicy or mild, depending on the type of chilies used in the sauces.

Chilaquiles Divorciados are a popular breakfast or brunch dish in many parts of Mexico, and can also be found in Mexican restaurants in other countries. They are a delicious and filling way to start the day and are often enjoyed with a hot cup of coffee or a refreshing glass of horchata.

Red or Green Sauce for Chilaquiles?

There are so many different variations of chilaquiles, which makes it easy for you to customize to your preference. I personally love using both sauces, which in Mexico is called Chilaquiles Divorciados (Divorced Chilaquiles). You can buy the sauce from the store or make your own. You can also use one or the other, making either chilaquiles rojos or chilaquiles verdes.

Chilaquiles Divorciados Ingredients

You'll only need a few simple ingredients to make these Chilaquiles Divorciados. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Eggs
• Corn tortillas
• Canola oil
• Salsa verde
• Salsa roja
• Queso fresco
• Cilantro
• Avocado

See recipe card for this Authentic Chilaquiles Recipe quantities.

How to make Chilaquiles

Preheat the oven to 400 F.

Cut the corn tortillas up into 8ths, like a pizza. Pour oil into a deep pan, about ½ inch deep of oil. Heat up on medium heat and wait for the oil to shimmer. Add the pieces of tortilla into the pan and fry until golden. Flip to the other side and repeat. Remove the tortillas and lay them down on a plate lined with paper towels. Repeat with the rest.

Pat the tortillas dry with a paper towel and split them up into two bowls. In one bowl mix your salsa verde and in the other mix salsa roja. 

Top with the cheese and bake in the oven for 5-8 minutes, until the cheese melts.

Take the chilaquiles out of the oven and top with the eggs, cilantro, and avocado.

Hint: Frying your tortillas makes it taste so much better than using tostadas or tortilla chips.

Toppings for Chilaquiles

Toppings: There are many different toppings to use for chilaquiles. You can use eggs, any style you want. You can use shredded chicken, pork or beef. My favorite toppings are crema, queso fresco, sliced onion, avocado, cilantro, refried beans, and even guacamole.

Salsa Verde: You can use homemade Salsa Verde or store bought Salsa Verde.

Salsa Roja: You can use homemade salsa roja or store bought salsa roja.

Cheese: You will need any neutral cheese that melts easily. Oaxaca cheese is traditional for this dish, but if you cant find it, you can use mozzarella.

Authentic Chilaquiles Recipe Variations

Chilaquiles is a versatile and flavorful Mexican dish that can be customized to suit your taste preferences. Here are some variations on the traditional chilaquiles recipe:

• Red Chilaquiles: This classic version of chilaquiles is made with a red sauce that is typically made with tomatoes, chilies, garlic, and onion. This sauce is cooked until it is thick and slightly spicy, then it is poured over the tortilla chips and topped with queso fresco, diced onions, and fresh cilantro.
• Green Chilaquiles: This version of chilaquiles uses a green sauce that is made with tomatillos, chilies, garlic, and onion. The sauce is tangy and slightly tart, and pairs well with the crispy tortilla chips. Top with diced avocado, queso fresco, and fresh cilantro.
• Mole Chilaquiles: Mole is a rich, complex sauce that is made with a blend of chilies, nuts, spices, and chocolate. This sauce is poured over the tortilla chips and topped with shredded chicken, queso fresco, and sesame seeds.
• Breakfast Chilaquiles: This variation is served with a fried egg on top of the tortilla chips and sauce. The yolk of the egg adds richness to the dish and pairs well with the spicy sauce.
• Vegan Chilaquiles: To make this dish vegan, omit the cheese and use a vegetable broth to make the sauce. You can also top the dish with avocado, roasted vegetables, or a vegan sour cream.

Check out these Breakfast Nopales or my Huevos Ahogados.

Equipment

To make chilaquiles, you will need some basic kitchen equipment:

• Skillet or saucepan: You will need a skillet or saucepan to make the sauce for the chilaquiles. A non-stick skillet is ideal for frying the tortilla chips.
• Blender or food processor: You will need a blender or food processor to puree the sauce ingredients. This will create a smooth and even sauce.
• Wooden spoon or spatula: You will need a wooden spoon or spatula to stir the sauce and tortilla chips as they cook.
• Tongs: Tongs can be used to flip and move the tortilla chips around in the skillet.
• Cutting board and knife: You will need a cutting board and knife to chop the toppings such as onions, cilantro, and avocado.
• Serving platter: A large serving platter is ideal for serving the chilaquiles.

How to store Chilaquiles

If you have leftover chilaquiles, it's important to store them properly to ensure that they stay fresh and delicious. Here are some tips for storing chilaquiles:

• Refrigerate: Allow the chilaquiles to cool to room temperature before refrigerating. Transfer the chilaquiles to an airtight container or a sealable plastic bag. Place them in the refrigerator and consume within 3-4 days.
• Freeze: If you want to store chilaquiles for longer than a few days, you can freeze them. Allow the chilaquiles to cool to room temperature before transferring them to a freezer-safe container. They can be stored in the freezer for up to 2-3 months. To reheat, thaw them in the refrigerator overnight and reheat them in the oven or microwave.
• Separate the sauce and chips: If you have leftover chilaquiles and want to store them separately, remove the sauce from the chips and store them in separate containers. This will help prevent the chips from becoming too soggy.
• Reheat properly: To reheat chilaquiles, place them in a skillet over medium heat and stir frequently until heated through. You can also reheat them in the oven at 350°F for about 10-15 minutes.

Authentic Chilaquiles Recipe Top tips

• Fry the tortilla before adding the sauce: Frying the tortilla before adding the sauce will help them to hold up better in the sauce and maintain their crispiness.
• Use a combination of sauces: For chilaquiles divorciados, use two different types of sauce (such as a red sauce and a green sauce) for a colorful and flavorful dish.
• Top with fresh ingredients: Top the chilaquiles with fresh ingredients such as diced onion, chopped cilantro, and crumbled queso fresco. These toppings add texture and freshness to the dish.
• Serve with a fried egg: For a classic Mexican breakfast, serve the chilaquiles with a fried egg on top. The runny yolk adds richness to the dish and pairs well with the spicy sauce.
• Don't skimp on the spices: Authentic chilaquiles should have a bit of a kick, so don't be afraid to use plenty of spices and chilies in your sauce.

Authentic Chilaquiles Recipe

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★★★★★

5 from 1 review

• Author: Maxine Dubois
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This is an Authentic Chilaquiles Recipe with eggs, avocado, cilantro, queso fresco, and Salsa Verde and Salsa Roja and baked to perfection. 

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Ingredients

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• 2-4 eggs, cooked over easy or sunny side up
• 10 corn tortillas
• Canola, vegetable, or light olive oil, for frying
• 1 ½ cups homemade Salsa Verde or store bought Salsa Verde
• 1 ½ cups homemade salsa roja or store bought salsa roja
• ½ cup queso fresco or mozzarella
• Garnish
• ¼ cup cilantro leaves, chopped
• 1 avocado, diced or sliced

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Instructions

1. Preheat the oven to 400 F.
2. Cut the corn tortillas up into 8ths, like a pizza. Pour oil into a deep pan, about ½ inch deep of oil. Heat up on medium heat and wait for the oil to shimmer. Add the pieces of tortilla into the pan and fry until golden. Flip to the other side and repeat. Remove the tortillas and lay them down on a plate lined with paper towels. Repeat with the rest.
3. Pat the tortillas dry with a paper towel and split them up into two bowls. In one bowl mix your salsa verde and in the other mix salsa roja. Top with the cheese and bake in the oven for 5-8 minutes, until the cheese melts.

4. Take the chilaquiles out of the oven and top with the eggs, cilantro, and avocado.

Notes

• Fry the tortilla before adding the sauce: Frying the tortilla before adding the sauce will help them to hold up better in the sauce and maintain their crispiness.
• Use a combination of sauces: For chilaquiles divorciados, use two different types of sauce (such as a red sauce and a green sauce) for a colorful and flavorful dish.
• Top with fresh ingredients: Top the chilaquiles with fresh ingredients such as diced onion, chopped cilantro, and crumbled queso fresco. These toppings add texture and freshness to the dish.
• Serve with a fried egg: For a classic Mexican breakfast, serve the chilaquiles with a fried egg on top. The runny yolk adds richness to the dish and pairs well with the spicy sauce.
• Don't skimp on the spices: Authentic chilaquiles should have a bit of a kick, so don't be afraid to use plenty of spices and chilies in your sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1
• Calories: 403.2
• Sugar: 1.1 g
• Sodium: 1,625.5 mg
• Fat: 16.7 g
• Saturated Fat: 5.3
• Carbohydrates: 52.9 g
• Fiber: 4.8 g
• Protein: 16.7 g
• Cholesterol: 20.2 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.