Some days just call for a meal you can make without much planning. When things get busy and everyone’s hungry, chilaquiles come to the rescue with minimal fuss and maximum comfort.
This classic Mexican dish is all about crispy tortillas, a quick homemade sauce, and simple toppings you can find in your fridge. It’s satisfying, cozy, and perfect for any night of the week.
This is where it gets really easy.
Ingredients for Easy Chilaquiles
You don’t need a long grocery list for this recipe. Here’s what you’ll need:
- 15 white corn tortillas (preferably a little stale)
- Oil for frying
- 7 dried guajillo chiles
- 4 dried arbol chiles
- 2 cups low sodium chicken broth (divided)
- 3 medium tomatillos (outer leaf removed, washed)
- 3 cloves garlic
- 1/4 teaspoon whole cumin seeds
- 1/4 teaspoon Mexican oregano
- 1/4 cup fresh cilantro
- 1/2 teaspoon salt (or more, to taste)
- 1/2 small onion, thinly sliced
- 1/3 cup crumbled queso fresco
- 1/4 cup Mexican crema or sour cream
- 1 avocado, chopped
- 5 eggs, fried
- 15-ounce can black refried beans, warmed
- 1 1/2 cups shredded chicken (optional, for a heartier meal)
How to Make Easy Chilaquiles
Fry the Tortillas
Cut your corn tortillas into six wedges each. Let them dry out on the counter for a few hours, or overnight if you can. (Older tortillas crisp up best.) Heat about an inch of oil in a large saucepan over medium heat. Once it’s hot, fry tortillas in batches until crisp, flipping them once or twice. Set the chips on a paper towel-lined plate to drain.
This is where it comes together.
Soak the Dried Chiles
Cut open the guajillo and arbol chiles and remove the seeds and veins. Put them in a saucepan, cover with water, bring to a boil, then reduce to a simmer. Let them cook for 20–30 minutes until softened.
Blend the Salsa Verde
While the chiles are soaking, add 1/3 cup chicken broth, garlic, oregano, and cumin seeds to a blender. Blend well. Add tomatillos and fresh cilantro, then blend again until you have a smooth sauce.
Simmer the Green Sauce
Heat 2 tablespoons of oil in a saucepan. Add the sliced onion and cook for about 3 minutes until they soften. Remove onions to a plate. Pour in the green tomatillo sauce from your blender, then let it simmer over medium heat for 10 minutes, stirring every now and then.
Now it starts to smell amazing.
Blend the Red Chiles
When your red chiles are soft, transfer them from the water to a blender (use a slotted spoon). Add 1 cup chicken broth and blend until smooth.
Combine Both Sauces
Set a fine mesh strainer over your saucepan with the green sauce. Pour the red chile mixture in and press it through with a spoon. This removes any bits of skin. Add salt, then simmer for 10 minutes. Pour in the rest of the chicken broth (2/3 cup) and keep simmering for another 20 minutes. Taste and add more oregano or cumin if you like.
Add the Crispy Tortillas
Drop the crispy tortilla wedges into the sauce and gently toss to coat them well. You want every chip to get a little saucy but still have some crunch.
Serve It Up
Spoon your chilaquiles onto plates. Sprinkle with queso fresco, add sautéed onions, a little drizzle of crema, avocado, and shredded chicken if you want something extra filling. Serve with black refried beans and a fried or sunny side up egg for the ultimate meal.
Tips for Easy Chilaquiles
Use Older Tortillas
Stale tortillas crisp up best, so don’t toss them turn them into dinner.
Customize Your Toppings
No queso fresco? Try feta or shredded cheddar. Swap out avocado for any fresh veggie you love.
Make It Meal-Prep Friendly
You can prep the sauce a day or two ahead and keep crispy tortillas in an airtight container.
Skip Frying (Optional)
Short on time? You can bake the tortillas or use good-quality store-bought chips for a shortcut.
Why You’ll Love Easy Chilaquiles
- So easy to make, even on busy nights
- Affordable ingredients you probably already have
- Quick cooking from scratch (under 45 minutes)
- Packed with flavor and totally family-friendly
Final Thoughts on Easy Chilaquiles
Chilaquiles are the kind of meal that makes home cooking feel easy and doable. The recipe fits right into daily life: it’s budget-friendly, quick, and ready for your own twist. Try it tonight and see why it’s a favorite comfort food you’ll want to make again and again.
Easy Chilaquiles: The Perfect Weeknight Comfort Recipe
Ingredients
- 15 white corn tortillas (preferably a little stale)
- Oil for frying
- 7 dried guajillo chiles
- 4 dried arbol chiles
- 2 cups low sodium chicken broth (divided)
- 3 medium tomatillos (outer leaf removed, washed)
- 3 cloves garlic
- 1/4 teaspoon whole cumin seeds
- 1/4 teaspoon Mexican oregano
- 1/4 cup fresh cilantro
- 1/2 teaspoon salt (or more, to taste)
- 1/2 small onion, thinly sliced
- 1/3 cup crumbled queso fresco
- 1/4 cup Mexican crema or sour cream
- 1 avocado, chopped
- 5 eggs, fried
- 15-ounce can black refried beans, warmed
- 1 1/2 cups shredded chicken (optional, for a heartier meal)
Instructions
- Cut corn tortillas into six wedges each. Let dry overnight for crispier results.
- Heat oil in a saucepan over medium heat. Fry tortilla wedges in batches until golden and crisp, 1–2 minutes per side. Drain on paper towels.
- Cut open guajillo and arbol chiles, remove seeds. Soak in boiling water 20–30 minutes until softened.
- In a blender, combine 1/3 cup chicken broth, garlic, oregano, and cumin. Blend until smooth. Add tomatillos and cilantro, then blend to a smooth sauce.
- Heat 2 tbsp oil in a saucepan. Cook sliced onion 3 minutes until softened. Remove and set aside.
- Pour the green tomatillo sauce into the pan. Simmer 10 minutes over medium heat, stirring occasionally.
- When red chiles are soft, transfer to a blender (reserve soaking water) with 1 cup chicken broth. Blend until smooth.
- Strain the red chile mixture through a fine mesh sieve into the green sauce, pressing to remove liquid scraps.
- Layer fried tortilla wedges in a large serving dish. Pour combined sauces over, followed by refried beans (if using), queso fresco, crema, avocado, and fried eggs.
- Garnish with additional toppings as desired.
Notes
For extra crispiness, cut tortillas in advance and store in airtight containers
Leftovers can be stored in the fridge for up to 3 days
Optional toppings: chopped cilantro, diced bell peppers, or pickled jalapeños