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How to Make Chilaquiles: Classic Mexican Chilaquiles Recipe

Name: How to Make Chilaquiles: Classic Mexican Chilaquiles Recipe
Cuisine: Mexican
Ingredients: 1 cup plus 2 teaspoons vegetable oil or olive oil; 3 corn tortillas, each cut into 8 wedges; ¼ cup homemade salsa verde, or use storebought; 1 large egg; ¼ cup white onion, finely minced, to serve (optional); ¼ cup cilantro leaves and stems, chopped, to serve (optional); ½ avocado, peeled, pitted, and sliced, to serve (optional); ¼ cup Mexican crema, to serve (optional); 2 tablespoons cheese such as cotija cheese, queso fresco, or feta, to serve (optional)

Written by MasterClass

Last updated: Sep 11, 2026 • 2 min read

Once you know how to make this Mexican breakfast dish, you'll never throw away a stale tortilla again.

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What Are Chilaquiles?

Chilaquiles are a Mexican dish made with stale tortillas that are fried to create tortilla chips (totopos) and dressed with salsa. There are two main ways to prepare chilaquiles: by simmering tortilla chips in salsa until soft (Guadalajara-style) or by tossing crispy tortillas with salsa off the heat to retain more crunch (central Mexico-style). Eggs—either scrambled in with the tortilla chips or fried separately and placed on top—are almost always included as an ingredient.

4 Essential Chilaquiles Ingredients

In Mexico, Chilaquiles are often used as a base to showcase different types of salsa, leftover meats, and other toppings. Chilaquiles generally include the following:

1. Salsa: You can use almost any kind of salsa (or even mole) to make chilaquiles. Chilaquiles verdes are made with green tomatillo salsa, while chilaquiles rojos are made with red sauces such as guajillo chile salsa.
2. Eggs: Chilaquiles almost always include eggs, but it's up to you how to incorporate them. Some cooks prefer to simmer the chips in a mix of salsa and beaten egg, while others top already-made chilaquiles with scrambled or fried eggs.
3. Protein: The most basic chilaquiles recipe calls for corn tortillas, salsa, and eggs, but many cooks like to add an additional protein. If you had tacos for dinner, repurpose your leftovers into a delicious breakfast by adding shredded chicken, chorizo, carnitas, or black beans to your chilaquiles.
4. Toppings: It's customary to decorate a plate of chilaquiles with refreshing toppings such as raw or pickled red onions, crema ácida (sour cream), sliced radishes, guacamole, and fresh cilantro, but feel free to get creative with other additions.

Classic Chilaquiles Verdes Recipe

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makes

Ingredients

1 cup plus 2 teaspoons vegetable oil or olive oil
3 corn tortillas, each cut into 8 wedges
¼ cup homemade salsa verde, or use storebought
1 large egg
¼ cup white onion, finely minced, to serve (optional)
¼ cup cilantro leaves and stems, chopped, to serve (optional)
½ avocado, peeled, pitted, and sliced, to serve (optional)
¼ cup Mexican crema, to serve (optional)
2 tablespoons cheese such as cotija cheese, queso fresco, or feta, to serve (optional)

1
Make the salsa. For the best chilaquiles, make your own tomatillo salsa verde according to our recipe here. Skip this step if using storebought salsa.
2
Fry the tortillas. In a large skillet, heat 1 cup frying oil over medium-high heat until shimmering. Test frying oil by dropping a tortilla wedge into the pan. If it sizzles, the oil is hot enough. Add the remaining tortilla wedges. Remove fried tortillas when golden brown and crunchy, about 10 minutes. Place fried tortillas on a paper towel-lined baking sheet to drain.
3
Wipe out the skillet and return to medium-high heat. Add 2 teaspoons oil and heat until shimmering. Fry egg sunny-side up to the desired doneness.
4
Meanwhile, transfer drained tortilla chips to a serving plate and coat with enough salsa verde to create a slightly soupy, yet still crispy, consistency. Top with fried egg, onion, cilantro, avocado, Mexican crema, and cheese.

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