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Excellent technical description and easy to modify for own taste. We added fried potatoes with onions, peppers and chorizo on top of the tortillas and topped with fried eggs, shredded cheese, homemade guacamole, sour cream diced tomatoes.
Breakfast or Lunch or even Dinner if it’s made right awesome meal
Add eggs and make migas.. much better
That is not how migas are made
This turned out AMAZING!! I had leftover corn tortillas that I definitely did not want to goto waste. So I made chilaquiles this morning and am absolutely thrilled with how it turned out. I threw in a bit of carne asada, shredded cheddar (didn’t have Mexican cheese), and sprinkled some diced onions and cilantro on it with 2 fried eggs and salsa verde. Oh my goodness. This was to die for. Will be making it again for sure. Thanks for a great recipe!
Recipe is not Tex Mex style! We make ours different!
Because it’s Mexican… Not Texan. Migas is the Texan dish.
That is not Chilaquilas from Texas! Ours are made with eggs softly scramble with jalepeno peppers,onions,tomatoes, crisp tortilla chips in a flour tortilla topped with cheese! top with really great red or green sauce or my choice both.
What you’re describing is migas, not chilaquiles
My favorite chiles to use are the Japones chiles… The skinny red dried out ones… My mom would have us coughing up a storm when she would fry them but the end result was totally worth it
I followed the recipe to a T, except I used jarred salsa verde since I already had some in the cupboard. So delicious!
Fantastic! I definitely need practice frying tortillas, but the verde chilaquiles turned out so good, even with slightly chewy chips! I topped with leftover grilled chicken, and garnished with Mexican table cream, onion, cilantro, dried Mexican oregano, and queso fresco. Disclaimer: I used sweet onion instead of red in both the verde salsa recipe and garnish.
I’m so glad you liked the chilaquiles Susan!
How about using Tostitos tortilla chips?
If you eliminate ALL the other salt in the recipe
I usually leave this dish for my yerno to cook so when I was relegated the task I was at a bit of a loss so I did a Google search and this came up; a life saver!! I used canned salsa verde and fresh epizote. My family prefers the chips just briefly coated and still crisp. I made fresh nopales sautéed with a chopped (fine) jalapeño and tomato using olive oil.
Question: Do these keep well or should I combine chips and sauce at the last (so to speak) moment?
Hi, Kay! Emma here, managing editor. Chilaquiles are best eaten as soon as they are made! They tend to get soggy once they cool and don’t reheat well, in my experience. Hope this helps!
Both recipes are so good! I’m lucky I live near two grocery stores that have all the Latino groceries you can think of! They make chips daily so I don’t have to bother making them. They’re better than restaurant style. I made the salsa verde ones three days ago for breakfast. I followed your recipe to a “T”! Mmmmm fantastic!
Today I made the recipe using the dried ancho chili peppers. I also added fire roasted tomatoes and mild tomato salsa to your recipe because I didn’t want to have it too spicy. It came out wonderfully too!
Thanks Diane, I’m so glad you liked it!
Great recipe, my Mom’s was very similar, with scrambled eggs in the sauce. I have found that Mission, yellow, corn tortillas have the very good flavor I like, and prefer. Safeway carries this brand, and others stores probably do as well. Or maybe but them from a restaurant that makes it’s own.
In Austin, Texas, a variation of this is called “migas.” I think it follows Elise’s basic chilaquiles recipe but with scrambled eggs mixed in. Every cheap diner, every fancy restaurant has a version of migas on their breakfast menus. (I’m from California, but I love Austin!)
This is as close as the original recipie as you’ll get. Congratulations for sharing such an amazing, delicious and traditional dish from my country.
Also, Cotija cheese is AWESOME. If you get a hold of it, just cut a slice, put it on top of a tortilla and then flip the tortilla with the cheese pressed against your favourite non-stick pan.
Thank me later.
I’m sure homemade tortillas are ideal but do you have a suggestion for a brand of store-bought corn tortillas for this recipe (or in general)?
I’ve tried many and always find that they pale in comparison to the homemade stuff but would be eager to find a solid store-bought version. Ordering online would be perfectly acceptable. :)
Hi Jimmy, tortillas are like bread, they are generally made locally, or at least regionally. What brands I may find here in Sacramento you may not be able to find where you are. If you have access to a Mexican market, I would try there first.
Thanks for a fantastic, user-friendly recipe! I made these this morning with tomatillo salsa in order to use up some very stale corn tortillas; they were heavenly. I’m looking forward to trying them with the red sauce, too. Love your photos!
These are so good & so easy! I almost always have the ingredients on hand, so I make them at least once a week!
This recipe made my husband’s Father’s Day! Our honeymoon was in Cabo, and he had Chilaquilles every morning for breakfast. He begs me to make them, and my first attempt, with a different recipe, was horrible. He LOVED these yesterday! Kept talking about how great they were. So, thank you, thank you! It may be a little extra work to make the sauce…but seriously worth it according to the hubs. Next time I think I’ll make a lot of the sauce, and marinate some chicken it…and freeze some to have on hand. So happy I found your blog!