This easy Mexican Chilaquiles Rojos recipe is a quick take on the delicious traditional Mexican breakfast made by simmering tortilla chips in salsa and topping with cheese. These vegetarian chilaquiles can be made in less than 20 minutes and make a hearty and healthy breakfast, lunch, and even dinner!
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Chilaquiles (pronounced chee-la-kee-less) is a traditional Mexican breakfast made with crispy tortilla chips simmered in salsa, then covered with crumbled cheese, Mexican crema, and toppings. Oftentimes, they are topped with fried eggs or scrambled eggs.
The two most popular Mexican chilaquiles are red (chilaquiles rojos) and green (chilaquiles verdes). The difference being that the green are made using salsa verde and the red are made using salsa roja.
This easy chilaquiles recipe is made by coating corn tortilla chips in red enchilada sauce and mixing with black beans and sweet corn. It's topped with shredded cheese, red onion, eggs, and garnished with fresh cilantro.
My recipe for Mexican Chilaquiles Rojos is not 100% authentic, although it's extremely delicious and inspired by the traditional, fantastic version of this Mexican breakfast.
It's one of my favorite breakfasts for guests or when I'm craving something different than the usual bagel or scrambled eggs. They make an attractive recipe for brunch and can also be served like nachos at parties!
We're making this recipe in one pan- the eggs are cooked right on top of the tortillas rather than frying them separately or dirtying another pan to make scrambled eggs.
Make it in either the oven or air fryer in less than 20 minutes, including prep time! For the oven and oven-style air fryers, you'll need at least an 8 inch oven-safe pan, like this cast iron pan from Lodge. For basket-type air fryers, you'll need a 6 inch cake pan or other pan with raised edges that fits your air fryer.
More Mexican Recipes To Try
Ingredients
You need:
- Corn tortilla chips
- Black beans: or use leftover Mexican black beans
- Sweet corn
- Red enchilada sauce (mild, medium, or hot is up to you)
- Vegetable broth (or beef broth if not vegetarian)
- Shredded cheese (Mexican or cheddar)
- Eggs
- Red Onion
- Cilantro (fresh or lightly dried)
If you'd like to make yours with salsa instead of enchilada sauce, make sure to check out these recipes for homemade salsa roja and salsa verde too!
Add-ins and Toppings
Mix-ins
- Turn these vegetarian chilaquiles into ones filled with leftover shredded chicken, diced ham or ground beef.
- Vary the beans by using refried beans, kidney beans, pinto beans or cannellini beans.
- Include more vegetables, such as diced bell peppers or tomatoes.
More Topping Suggestions
- Chile sauce
- Queso fresco
- Sliced radish
- Sliced avocado
- Scrambled eggs
How To Make Chilaquiles In The Air Fryer
Step 1: Preheat the air fryer to 375°F. Combine the red enchilada sauce, black beans, and corn in an 8 inch cast iron skillet or oven safe pan. Use a smaller pan to fit your air fryer if necessary. Add the chips to the pan and gently stir to coat with the sauce. Place pan in the air fryer and cook 3 minutes.
Step 2: Remove the pan from the air fryer. Sprinkle with the shredded cheese. Crack the eggs onto the chips, spacing evenly. Use a fork to gently press down on the egg yolks to flatten if desired. This will help to cook them quicker, if you don't want runny yolks. Top with red onion slices and sprinkle with salt and pepper to taste.
Step 3: Place back into the air fryer and cook 7-13 minutes more. For runny yolks, cook on the shorter side of the time range and for cooked yolks, cook for longer.
Step 4: Remove pan from air fryer and garnish with cilantro. Serve for breakfast, lunch, or even dinner.
How To Oven Bake Chilaquiles
Making these in the oven requires just one more step, simmering the sauce on the stovetop. Here's how to do it:
- Preheat the oven to 400°F. Combine the red enchilada sauce, black beans, and corn in an 8 inch cast iron skillet or oven safe pan. Bring to a simmer over high heat.
- Turn off the heat and add the chips to the pan. Gently stir to coat with the sauce. Sprinkle with the shredded cheese. Crack the eggs onto the chips, spacing evenly. Use a fork to gently press down on the egg yolks to flatten. Top with red onion slices and sprinkle with salt and pepper to taste. Put pan into the oven and cook 7-13 minutes, depending on how runny or cooked you want your egg yolks.
- Remove pan from oven and garnish with cilantro.
Storing and Reheating
Store chilaquiles in a covered container in the fridge for up to 5 days. But be aware that the chips with soften.
Reheat in the air fryer or oven until warmed through, about 3 minutes or in the microwave for 1-2 minutes.
Recipe
Mexican Chilaquiles Rojos
Equipment
Ingredients
- ⅔ cup red enchilada sauce
- ½ cup vegetable broth
- ½ cup sweet corn
- ½ cup black beans
- 4 oz corn tortilla chips about 3 cups
- ¾ cup Mexican or cheddar cheese shredded
- 4 eggs
- ½ red onion sliced
- 2 tablespoon cilantro fresh or lightly dried
Instructions
Air Fryer Method
- Preheat the air fryer to 375°F. Combine the red enchilada sauce, broth, black beans, and corn in an 8 inch cast iron skillet or oven safe pan. Use a smaller pan to fit your air fryer if necessary.
- Add the chips to the pan and gently stir to coat with the sauce. Place pan in the air fryer and cook 3 minutes.
- Remove the pan from the air fryer. Sprinkle with the shredded cheese. Crack the eggs onto the chips, spacing evenly. Use a fork to gently press down on the egg yolks to flatten. Top with red onion slices. Sprinkle with salt and pepper to taste. Place back into the air fryer and cook 7-13 minutes more (*see notes).
- Remove pan from air fryer and garnish with cilantro.
Oven Method
- Preheat the oven to 400°F. Combine the red enchilada sauce, broth, black beans, and corn in an 8 inch cast iron skillet or oven safe pan. Bring to a simmer over high heat.
- Turn off heat and add the chips to the pan. Gently stir to coat with the sauce. Sprinkle with the shredded cheese. Crack the eggs onto the chips, spacing evenly. Use a fork to gently press down on the egg yolks to flatten. Top with red onion slices and sprinkle with salt and pepper to taste. Put pan into the oven and cook 7-13 minutes (*see notes).
- Remove pan from oven and garnish with cilantro.
Notes
Nutrition
Enjoy!
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CeeJay
Was pretty good. I made it in oven in my new non-stick cast iron skillet. Very easy to make. Only thing is recipe ingredients says beef broth but doesn't say when to put in. I poured it in with the red sauce.
Kristina
Thanks, CeeJay! You were right to add the beef broth with the enchilada sauce. I've updated the recipe to include it- thanks for letting me know it was left out!