Red Salsa Chilaquiles

Red Salsa Chilaquiles

These red salsa chilaquiles are made of crispy corn tortillas infused with warm salsa and topped with cheese, olives, avocado and red onion. This is breakfast in Mexico, a way to use up stale corn tortillas and leftover salsa, often served with eggs and beans. And maybe even serves as a great cure for a hangover.

They’re kind of a cross between enchiladas and nachos. The chips soak up the salsa and soften. Nachos you eat with a fork. It’s perfectly acceptable.

Usually the corn tortillas would be fried until crispy but I’ve included directions for baking them. You can do either or you can just break open a bag of tortilla chips to make things fast and easy.

You can top them with fried eggs or scramble your eggs and cook them right in the salsa before you add the chips. Throw in some beans, leftover taco meat, shredded chicken or beef, whatever you have on hand. They’re a great vehicle for leftovers.

Everything I topped them with was leftover from another recipe. Coming tomorrow.

Hope you’re in the mood for Southwest flavors.


Red Salsa Chilaquiles

Rating: 51

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 2 servings

Red Salsa Chilaquiles

These red salsa chilaquiles are made of crispy corn tortillas infused with warm salsa and topped with cheese, olives, avocado and red onion.


6 corn tortillas or 4 - 5 handfuls of plain tortilla corn chips
olive oil
coarse sea salt
1 + 1/2 cups salsa
1/4 cup sliced black olives
1/3 cup crumbled queso fresco, cotija or farmer's cheese or a mild feta
1 avocado, diced and tossed with a little lime juice and salt
1 - 2 tablespoons diced red onion
sour cream or crema, for serving


    (Skip step #1 if using bagged chips.)
  1. Preheat the oven to 300 degrees F. Brush the tortillas lightly with oil, stack them and cut them into triangles. Lightly grease a large baking sheet and spread them out. Sprinkle with salt. Bake until crunchy 15 - 20 minutes. (Alternately you can fry them.)
  2. When the chips are cooked add the salsa to a large frying pan set over medium heat. Once it starts to simmer add the chips and toss until well coated with the salsa.
  3. Divide among two plates and top with the olives, cheese, avocado and red onion. Serve with a dollop of sour cream or a drizzle of crema. Can also be served with fried eggs, beans, shredded or seasoned beef and chicken.


Adapted from Pati's Mexican Table

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Mexican Chilaquiles

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  1. Wendy says

    My daughter studied in central Mexico for a year when she was in college. She ate vegetarian chilaquiles for breakfast as often as possible. Chilaquiles are the food she misses most from her time in Mexico. I am excited to have a recipe I can surprise her with! Vegetarian AND gluten-free. Perfect! Thanks, Reeni!

    • Reeni says

      You’re welcome and thank-you back Wendy! :-) I hope she likes them just as much as those authentic ones! I bet they were delicious!

  2. BeadedTail says

    I just discovered chilaquiles a few years ago and love them! These look really good too!

    Moon, hope you’re having a pawesome week! Purrs, Angel & Isabella

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