Looking for more authentic Mexican recipes? Try my Pozole Verde, Mexican Rice, Tamales, Elote and Mole Poblano.
Why I love this recipe:
Red AND Green Sauce – Chilaquiles are usually made with either red or green sauce, but I love the flavors of both so I combined the two, resulting in the BEST chilaquiles I’ve ever had! They are SO authentic tasting and easy to make from scratchVersatile – Can be served for any meal of the day, but I particularly enjoy them for breakfast or brunch, with a fried egg on top.Easy Make Ahead Meal: This recipe really is EASY, but does take some time, so I love to make the sauces and fry the tortillas ahead of time, so that it comes together in a breeze when we want to eat it! Find my make ahead instructions in the recipe card notes.
What are Chilaquiles?
Chilaquiles (pronounced chee-lah-KEE-lays) are a traditional Mexican dish consisting of lightly fried corn tortillas tossed in salsa verde (chilaquiles verde), or red chile sauce (chilaquiles rojo) with queso fresco and Mexican crema on top. They’re often served with a fried egg and refried beans, and some variations may include additions of sautéed onion, shredded chicken and avocado. Serve: Divide chilaquiles between plates and sprinkle them with a pinch of queso fresco, add a few sautéed onions and a drizzle of Mexican crema. Serve with side of refried black beans and a fried or sunny side up egg. Soften Dried Chiles: Use scissors to cut the dried chiles open, and remove veins and seeds inside. Place dried chiles in a saucepan and cover them with water. Bring to a boil reduce heat to simmer and cook them until softened, 20-30 minutes. Blend Green Sauce: In a blender, add ⅓ cup chicken broth, garlic, oregano and cumin seed. Blend well. Add tomatillos and ¼ cup (a small handful) fresh cilantro and blend until smooth. Simmer: Heat a saucepan with olive oil. Add sliced onion and cook for 3 minutes. Remove onion to a plate. Add salsa verde from blender to the saucepan. Simmer over medium heat for 10 minutes, stirring occasionally. Blend Red Sauce: Once the red chiles are softened, use a slotted spoon to remove the chiles from the liquid and place them in blender with 1 cup chicken broth. Blend until smooth. Combine red and green sauces: Pour red chile sauce into a fine mesh strainer set over the pot with the green sauce. Use a spoon to press it through the strainer and into the pot. Season with salt and simmer for 10 minutes. Add 2/3 cup more chicken broth. Simmer 20 minutes. Taste and add a dash of oregano, or ground cumin, if needed. Add fried tortilas to the sauce and toss until well coated.
Make Ahead Instructions:
The red and green sauces and chips can be prepared several days in advance. Store sauces in the fridge. When ready to serve, warm sauce in saucepan and add chips. Stir to coat, and serve as instructed. Both sauces could also be frozen in a freezer-safe container for up to 3 months.
Can I use Store-Bought Tortilla Chips for Chilaquiles?
I don’t recommend substituting tortilla chips in place of the corn tortillas because tortilla chips soften easier and will have a mushier texture when mixed with the sauce. If you do choose to use tortilla chips for chilaquiles, choose thick, organic ones, for best results. If you don’t want to fry the corn tortillas, use my baked corn tortillas method instead (see recipe card notes).
Variations:
Bake the Corn Tortillas: Divide corn tortillas among two large baking sheets. Drizzle tortillas with a few tablespoons of olive oil and toss to coat. Bake at 425 degrees F for 15-20 minutes, until crispy.Add Meat: This is a great dish to add leftover meat to like shredded chicken, carnitas pork or beef barbacoa.
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