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Mexican chilaquiles rojos with red salsa, fried eggs, crema, queso fresco, and avocado.

Mexican Chilaquiles Rojos

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Crisp tortilla chips coated in red salsa and topped with fried eggs, crema, queso fresco, onion, and cilantro.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chilaquiles
  • 8 oz plain tortilla chips
  • 2 cups red enchilada-style salsa warmed
  • 1/4 cup water
  • 2 tbsp vegetable oil
  • 4 large eggs
Toppings
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup queso fresco crumbled
  • 1/4 medium red onion thinly sliced
  • 1 medium avocado sliced
  • 1/4 cup fresh cilantro chopped
  • 1 medium lime cut into wedges

Equipment

  • Large skillet
  • Small skillet
  • Blender
  • Tongs
  • Serving plates

Method
 

Warm the Salsa:
  1. Combine the salsa and water in a large skillet and bring to a gentle simmer.
Cook the Eggs:
  1. Heat the oil in a second skillet. Fry the eggs sunny-side up or to your preferred doneness.
Assemble:
  1. Add the tortilla chips to the simmering salsa and toss for 1 to 2 minutes, until coated but not completely soft.
  2. Divide the chilaquiles among plates and top with fried eggs, crema, queso fresco, red onion, avocado, cilantro, and lime.

Nutrition

Calories: 560kcalCarbohydrates: 53gProtein: 19gFat: 32gSaturated Fat: 7gCholesterol: 190mgSodium: 820mgFiber: 8gSugar: 6g

Notes

  • Use sturdy, day-old tortilla chips for the best texture.
  • For green chilaquiles, replace the red salsa with tomatillo salsa.