Chilaquiles with Chipotle Sauce


Chilaqa-what? Chilaquiles are a tasty dish that can be made from leftover tortillas and chicken and are traditionally served for breakfast or brunch.

Growing up, any time homemade chips were being cooked for dinner it became a family event. Music would be playing throughout the house and everyone would be dancing around the kitchen while mom and dad cooked up those crispy, salty, triangles. Some might consider comfort food a pot roast and mashed potatoes or a hot bowl of chicken noodle soup….for me it is homemade chips and tostada shells. When the smell of frying tortillas fills the house you can’t help but get excited! I have not found a store-bought tortilla chip that can beat out a homemade chip, it’s just not possible. Every family has their traditional skill or recipe they pass down and in mine everyone seems to know (and love!) homemade tortilla chips. I guess we are a simple folk at heart. While this recipe only calls for 24 chips, I encourage you to make extra so that you don’t taste test half of your main ingredient. Plus you’ll want extras tomorrow!


Enough about my chip rant, back to the recipe! Chilaquiles is a dish that takes tortilla chips, smothers them in sauce and cheese, and adds an egg to create one tasty plate of brunch. This recipe is quite simple and very versatile. Don’t want a spicy chipotle sauce? No problem! Swap in a salsa verde or mild ranchero sauce. Prefer queso fresco or have another cheese on hand? Toss that in instead! Not a fan of the golden runny yolk in an over-easy egg? Scramble those eggs up. It’s breakfast, cook’em how you like!

While it may be too early to have a margarita (although I’m sure a mimosa would do just fine), this dish pairs well with a hot cup of coffee and with that extra kick from the chipotle, you will be ready to start your morning off with a boost!

Happy cooking!



  • 5 corn tortillas
  • oil for frying (vegetable, canola, etc.)
  • ¼ of white onion
  • 15 oz can of tomato sauce
  • 1-2 chipotle peppers in adobo sauce
  • ½ c. cooked chicken, shredded
  • ½ heaping cup of grated cheddar cheese
  • 1 egg

To Make the Chips

  • slice each tortilla into 6 small triangles
  • line a plate with paper towels
  • fill a medium-sized frying pan with enough oil to have a ½ inch deep frying pool
  • heat oil over medium-high heat
  • to test if oil is ready for frying, add a small scrap of tortilla to the oil and if rapid bubbles form around it, it means it is time to get frying!
  • cooking the chips in batches, add 6 chips to the pan at a time (be careful of oil splatter!) and flip chips using tongs after 30 seconds
  • each batch will take about a minute to a minute and a half to cook depending on how hot the oil is; you will know the chips are done when they are slightly browned and the frying bubbles have decreased (much like when cooking popcorn and the amount popping decreases)
  • carefully remove chips from pan and place on paper towel lined plate to catch any oil
  • once chips are all cooked, lightly salt and taste test a few 🙂 (you only need 24 for the recipe)
    • you can make the chips one day in advance or if you don’t have time to make the chips, 24 medium sized triangle tortilla chips from the store will work too!

To Make the Sauce

  • using a food processor or blender, puree tomato sauce and chipotle peppers until smooth
    • use one pepper if you want a mildly spicy sauce or two if you desire a sauce with a kick
  • roughly mince white onion
  • coat medium sauce pan with cooking spray or oil and saute onions over medium-high heat for 3-4 minutes until slightly browned and tender
  • reduce to low and add puree mixture to saucepan
  • simmer on low for 8-10 minutes to marry the flavors

Finishing the Dish

  • preheat broiler
  • toss 24 chips with ½ cup of sauce in a bowl
  • grease small baking dish to prevent sticking
  • using half of the coated chips, make a layer on the bottom of the baking dish
  • layer half of the cheese and all of the chicken on top of the chips
  • add the remaining chips in another layer and top with the remaining cheese
  • broil the chilaquiles for 1-2 minutes until cheese is melted and starting to bubble
  • remove from broiler and place dish in the warmed oven while you fry up the egg
  • to top the dish, fry an egg over-easy and place on top of chilaquiles
  • drizzle some of the remaining chipotle sauce and enjoy!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s