Easy Breakfast Chilaquiles
Easy Breakfast Chilaquiles are made with crispy corn tortillas simmered in red enchilada sauce.Topped with fried eggs, avocado, cheese, and fresh herbs.A quick and flavorful Mexican-inspired breakfast recipe.
Ingredients
For the Tortillas
- 8 corn tortillas
- 1/2 cup vegetable oil
For the Sauce
- 1 cup red enchilada sauce
- 1/2 cup tomato sauce
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp red pepper flakes
For the Toppings
- Cooked black beans
- 2 –4 fried eggs
- Red onions sliced
- Radishes sliced
- Avocado sliced
- Jalapeños
- Fresh cilantro
- Cotija cheese
- Sour cream
Instructions
- Stack the corn tortillas and cut each tortilla into 8 wedges.
- Heat a large skillet over medium-high heat and add the vegetable oil.
- Once the oil is hot, fry the tortilla wedges in batches until crispy and golden brown.
- Transfer the fried tortillas to a paper towel-lined plate and sprinkle lightly with salt.
- Carefully remove most of the oil from the skillet, leaving about 1 tablespoon.
- Add the enchilada sauce, tomato sauce, oregano, cumin, garlic powder, onion powder, chili powder, and red pepper flakes to the skillet.
- Simmer the sauce over low to medium heat for about 10 minutes until heated through and fragrant.
- In a separate skillet, fry the eggs to your preferred doneness.
- Add the crispy tortilla chips to the sauce and gently toss until every chip is coated. Let the Easy Breakfast Chilaquiles cook for about 2 minutes.
- Transfer to serving plates and top with black beans, fried eggs, sliced onions, radishes, avocado, jalapeños, cilantro, cotija cheese, and sour cream.
- Serve immediately while warm and crispy.
Notes
- For a lighter version, bake the tortilla wedges instead of frying them.
- Add roasted vegetables for more texture and flavor.
- Serve with fresh fruit or orange juice for a complete brunch spread.
- This recipe works well with both red and green enchilada sauce.