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Authentic Chilaquiles Recipe

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


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




  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.


  • 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


  • 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