Best Chilaquiles Recipe Recipe
How to make chilaquiles! A classic Mexican dish made with stewed corn tortillas (or chips) and veggies that can be served as breakfast, lunch or dinner. This highly adaptable meal can be made in under 20 minutes, perfect for busy weeknights. Vegetarian and vegan adaptable. Gluten-free.
How to Make the Best Best Chilaquiles Recipe
Chilaquiles are one of Mexico’s most beloved comfort foods, and this recipe shows you exactly how to make them at home. This classic dish transforms humble corn tortillas into a satisfying meal by simmering them in a flavorful sauce with vegetables and cheese. Whether you’re looking for a hearty breakfast, a quick weeknight dinner, or something to use up leftover tortilla chips, chilaquiles deliver on all fronts.
What makes this recipe so appealing is its incredible versatility. You can customize it with whatever vegetables you have on hand—bell peppers, poblanos, zucchini, corn, or spinach all work beautifully. The dish is naturally vegetarian with black beans, but you can easily add shredded chicken for extra protein. Top it with a fried egg for a breakfast twist, or keep it simple with fresh avocado, cilantro, and a squeeze of lime.
The best part? This entire dish comes together in under 35 minutes, with most of that time being hands-off while the cheese melts in the oven. The result is a comforting, casserole-style dish with crispy edges and tender, sauce-soaked chips in the center. Once you try homemade chilaquiles, you’ll understand why this simple recipe has been a Mexican kitchen staple for generations.
Best Chilaquiles Recipe
How to make chilaquiles! A classic Mexican dish made with stewed corn tortillas (or chips) and veggies that can be served as breakfast, lunch or dinner. This highly adaptable meal can be made in under 20 minutes, perfect for busy weeknights. Vegetarian and vegan adaptable. Gluten-free.
Ingredients
Main Ingredients
Instructions
Prepare Tortillas (Optional)
- If making your own chips, spray or brush tortillas lightly with olive oil on the top side only and sprinkle with salt. Bake on a rack or sheet pan until crisp, about 25-30 minutes. Turn heat off and let cool, then break into quarters. Alternatively, use store-bought corn chips for a faster option.
Cook the Chilaquiles
- Preheat oven to broil or 400°F.
- Lightly grease the bottom and edges of a large skillet with oil. Place over medium-high heat and sauté any veggies until just tender.
- Add the salsa, green chilies, broth, lime juice, cumin, oregano, and a pinch of salt. Bring to a simmer.
- Add the black beans or cooked chicken, stirring until hot. If using tortillas instead of chips, add ½ teaspoon salt.
- Add the tortilla chips and stir to lightly coat each side. Add more to fill the pan and stir for 2-3 minutes, lowering the heat to low. Scoop some of the veggies from the bottom and scatter over top.
- Add the crumbled cheese, turn heat off, and place the skillet in the warm oven to melt the cheese, about 15-20 minutes.
Serve
- Garnish with scallions and cilantro. Top with sliced or grated radishes and avocado.
- Add pickled onions or pepitas if desired. Serve with lime wedges, hot sauce, and sour cream.
- Optional: Top with a fried egg (sunny side up is nice).
Notes
- Use refrigerated store-bought salsa for best results.
- This dish will have a casserole-like consistency after baking.
- For a vegan version, use veggie broth and vegan cheese.
- Chilaquiles can be served for breakfast, lunch, or dinner.
