Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes



  • 1 ½ cups fresh tomatoes, chopped
  • 3 garlic cloves
  • ¼ onion
  • 1 cup Mexican Red Chiles Sauce
  • 1 cup chicken stock
  • Salt + pepper

For Frying

  • 12 corn tortillas, cut into triangles
  • ½ cup canola oil

For Chilaquiles

  • ¾ onion, sliced thin
  • 1 red bell pepper, sliced (optional)
  • 1 jalapeño, sliced


Heat the canola oil in a large skillet. Fry the tortillas, a few at a time, until golden brown. Drain on a paper towel. Continue frying all the tortilla triangles and set all aside to cool. In a blender, combine the sauce ingredients and blend until smooth. Discard the majority of the frying oil, leaving a small amount in the skillet, and heat over medium. Cook the onion and peppers until lightly browned on the edges. Add the sauce and simmer for 10 minutes. Slowly add the tortilla chips, a little at a time, gently folding them into the sauce. Reduce the heat to low and continue to fold the tortillas into the sauce until they are completely coated and softened. Top with cilantro and cheese to serve.

Recipe Notes

Mexican Chilaquiles is my favorite way to use up extra Red Chile Sauce and tortillas. Chilaquiles can be served for breakfast with a fried egg on top, accompanied with other garnishes like sliced avocado, minced onion, cilantro and queso fresco. To make chilaquiles a lunch or dinner dish, shredded chicken can be incorporated instead. You can also opt to include sliced vegetables instead, like my recipe calls for above, but this is optional. Variations on chilaquiles serve the chips crunchy with the sauce poured over the top just before serving. Store-bought tortilla chips can be substituted for fried tortillas, but I wouldn't recommend it unless you plan to use unsalted chips.


When you make a ton of Mexican food like I do, Chilaquiles is the best leftovers meal. It’s easy comfort food. Teddy calls this dish “wet chips”. 

Recipe Attempts

This recipe has been attempted by the author 5+ time(s).