Thanks to Taco Tuesday’s Mexican-fest that left you with an extra bag of tortilla chips, salsa, and hopefully avocado, all this recipe needs to add is a super simple homemade tomato and chile enchilada sauce and sunny side up eggs to make chilaquiles at home for one of the quickest breakfast or brunch recipes that you’ll totally be making for dinner too.
Homemade Chilaquiles with Eggs
The first time I spied chilaquiles on the menu was when I actually was IN Mexico, because until recent years, it wasn’t a very common item at any of the Mexican American restaurants I’d been to.
The thought of mixing chips with enchilada sauce and then topping it all with eggs may not sound as compelling as beef and butternut squash enchiladas or 5-minute chipotle shredded chicken taquitos with my homemade creamy avocado salsa verde, but because you can have this entire meal-in-one cooked and on the table in less than 20 minutes, that’s more than compelling to me.
The recipe archives here on FoodieCrush have a well-stocked list of Mexican favorites, but there’s been a hole just waiting to be filled with this skillet breakfast nacho recipe. That’s why when I was leafing through one of my favorite food blogger’s new cookbook, The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques by Melissa Coleman of The Faux Martha, this chilaquiles recipe was just one that leapt from it’s beautifully, but simply, designed pages.
I’ve known Melissa for years and have seen her work her recipe-making magic first hand in her minimalist farmhouse kitchen and totally enjoyed the labor of her foodie love.
I remember looking at the spices in her kitchen cupboard and thinking to myself, “Really? Is that all she has to flavor everything she cooks with?” And when she asked me to hand her a spatula, I was surprised at the contrast to my own kitchen when I opened the drawer and there in Melissa’s drawer I found just. one. spatula.
But oh, the magic Melissa can make when living, and cooking, with less. And not only cooking, but baking the best things, too. She lives what she preaches and does it with ultimate style and loving grace.
What you won’t find in The Minimalist Kitchen are recipes with a laundry list of ingredients or take all day to make. That wouldn’t be very minimalist, now would it? Instead what you’ll find along with 100 recipes for her famous pizzas, easy to succeed at desserts and her make-every-day-of-the-week-hummus, are Melissa’s tricks and tips to making and keeping a minimalist kitchen yourself. This is just one of the ways The Minimalist Kitchen stands out among the rest.
How to Create a Minimalist Kitchen
Here are a few of Melissa’s minimalist tendency takeaways I’m totally working toward myself:
Intentionally choose to live with less. When you are discriminating about what surrounds you in your life and in your kitchen, and keep less around in your physical space, you create more space to notice more about yourself and your habits.
Maintain a capsule kitchen. The capsule kitchen is a concept my friend Courtney and I played around with a few years ago that I really should explore again. Melissa’s take is your kitchen is really the biggest closet in your home, storing “stuff” that is not all of it is stuff you need or use. Paring down the gadgets and appliances you own to just the essentials you use on a regular basis, like you would with a capsule wardrobe, provides fewer options to be distracted with so the opportunities to create really do become limitless.
Make the tools you own the ones you use. Make your list of the essential kitchen tools you always use and get rid of the stuff you don’t. But how do you choose your favorite child when it comes to the kitchen? It can actually be easier than you think (here is my list of must-have kitchen tools). Give away the gadgets and tools you no longer use, then move those you can’t quite part with because you “might need it” to a storage bin in the basement or a closet. If you don’t use them in a 3-month span, donate them.
Build a minimalist pantry. Think of your pantry like a small restaurant where inventory goes in and out, should be easily stored and identified. Categorize your shelves (canned goods, snack shelf, baking shelf) and pare down your ingredients options to only your favorite brands and the ingredients you always use. In other words, get rid of that paella spice mix or the sample size honey you got in that gift basket three years ago.
There’s so much more minimalist kitchen wisdom you really would enjoy, so if I were you I’d get a copy of The Minimalist Kitchen now and transform your kitchen today, and the rest of your life tomorrow.
And now, it’s time to get cooking.
What Are Chilaquiles?
Some eaters do confuse migas with chilaquiles. So what sets the them apart from each other? The egg! Chilaquiles are a quick-to-make meal made of fried tortillas softened with enchilada sauce and topped with fried eggs, whereas migas skip the addition of eggs.
What’s in These Chilaquiles?
True to her minimalist ways but still favoring her from-scratch methods, Melissa skips the labor, mess and calories of frying tortillas and uses tortilla chips seasoned with salt instead.
While I love my own homemade enchilada sauce and always like to keep a batch on hand, Melissa shares her own quick and supremely easy no-cook enchilada sauce whizzed in the blender (a high-quality, heavy duty blender works best) simply made from reconstituted dried ancho chiles, sweet onion and canned fire roasted tomatoes. It’s so quick, it’s like, minimalist or something :)
Even though we’re using nearly the same ingredients as enchiladas for this dish, there are far fewer calories because we’re skipping the melted gooey cheese in favor of a sprinkling of salty queso fresco or cotija instead.
How to Make Chilaquiles
First, you’ll blend up the homemade enchilada sauce. Let the dried chiles soak in hot water for 10 minutes, then add everything to a blender and whiz until smooth. That’s it!
To make the chilaquiles, you’ll first need to fry up the sunny side-up eggs. In a separate skillet, heat the enchilada sauce and then mix in the tortilla chips. You want them fully coated in the sauce!
Top with the eggs and garnish with red onion, radishes, avocado, lime, and queso fresco cheese.
Can I Use Store-Bought Enchilada Sauce Instead?
Yes, if you really, truly just don’t have an extra second and effort is a factor, Melissa suggests using a good quality store-bought brand of enchilada sauce instead of making it homemade. Preach it, Melissa.
Can I Make the Enchilada Sauce in Advance?
Most definitely. If making the homemade Ancho-Enchilada sauce, store the remaining sauce in the refrigerator for up to 1 week. You’ll be heating it in the skillet anyways before stirring in the tortilla chips, so it doesn’t matter whether it’s freshly made or prepped a few days before making the chilaquiles.
Tips for Making Homemade Chilaquiles
You can always use a variety of flavored chips for this recipe. For variety, try multi-grain, blue corn, sweet potato, and more and switch things up.
I cooked the eggs in canola oil with a touch of butter, just for flavor. Melissa calls for oil only that’s scooped over the eggs so they set evenly. Either way, just watch those yolks for the best sunny side of your week.
Note that these chilaquiles are meant to be served family-style. Meaning there’s less prep work for you to do, hurrah!
What to Serve With Chilaquiles
- Chopped Mexican Kale Salad
- Creamy Avocado Salsa Verde
- Berry Delicious Fruit Salad
- Roasted Garlic and Pickled Jalapeño Guacamole
- Pico de Gallo
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Easy Chilaquiles with Eggs
For the Chilaquiles:
- 2 tablespoons canola oil
- 4 large eggs
- 1 1/2 cups ancho-enchilada sauce (recipe below), or your favorite canned enchilada sauce
- 2 cups tortilla chips
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro
- 2-3 radishes , thinly sliced
- Queso fresco cheese , crumbled
- 1 avocado , diced or sliced
- 1 lime , cut into wedges
For the Ancho-Enchilada Sauce:
- 2 cups hot water
- 4 dried Ancho chiles , stemmed and deseeded
- 3/4 sweet onion , roughly chopped
- 1 15- ounce can fire-roasted tomatoes
- 4 cloves garlic , smashed
- 1 tablespoon honey
- 2 1/2 teaspoons kosher salt
To Make the Ancho Enchilada Sauce:
- In a high-powered blender, add the hot water and submerge the chiles in the water. Let sit for 10 minutes to soften. Add the remaining sauce ingredients and blend on high until smooth. This makes 4 cups and can be made in advance and stored covered in the fridge.
To Make the Chilaquiles:
- Heat a non-stick skillet over medium-low heat with the canola oil. Crack the eggs into the skillet and pull the whites into the eggs as you do. Cook on medium low, and as the whites begin to set, spoon the oil over the whites until cooked through. Move the pan from the heat and set aside.
- Heat a 10-inch cast iron skillet over medium high heat. Add the Ancho-Enchilada sauce to the skillet to heat it, then add the chips, tossing to coat evenly in the sauce. Add more sauce if needed and cook for 1 to 2 minutes to slightly soften. Remove from the heat.
- Top with the eggs and garnish with the red onion, radishes, avocado, lime and queso fresco cheese and season with salt and serve family style straight out of the pan.
- This breakfast skillet is meant to be served family style. Serve with sour cream or plain Greek yogurt with plenty of sliced avocado and cilantro with a squeeze of lime for extra morning zing.
- If making the homemade Ancho-Enchilada sauce, store the remaining sauce in the refrigerator for up to 1 week.
More Mexican Breakfast Foods to Make
- Breakfast Tostadas
- Chile Verde Huevos Rancheros
- Cucumber Basil and Watermelon Salad
- Stuffed Pasilla Peppers
- Breakfast Tacos Recipe
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