How to Make Chilaquiles! A simple Mexican dish loaded up with healthy veggies and stewed corn tortillas (or tortilla chips) that can be made in under 30 minutes, perfect for busy weeknights (or brunch). Keep this vegetarian or add shredded chicken. Vegan adaptable and Gluten-free! Video!
Hey Friends, here’s a quick and easy recipe for Chilaquiles (chill-a-key-lays), a classic Mexican meal made with leftover corn chips (or tortillas), salsa and your choice of veggies and toppings. Such an inventive way to use up stray veggies in the fridge or freezer and turn simple ingredients into a tasty hearty meal!
Chilaquiles can be served as breakfast, lunch or dinner and can be adapted in so many ways! We normally have it as dinner and add black beans and corn, then pile on avocado, scallions, radishes, pickled onions, and hot sauce. So tasty! Traditionally this is served as breakfast, topped with an egg. Up to you- serve it as you like!
How to make Chilaquiles! | 60-second Video
It starts with your favorite Salsa and Corn Chips (or sub corn tortillas!). Using corn chips makes this recipe extra fast.
To make Chilaquiles “healthier” use Corn tortillas!
Corn tortillas can be baked in the oven (instead of fried) for a lighter version – but this does take a little more time. I’ll show you both ways! If making the corn tortillas, I’ll often make these ahead.
Let them cool completely. You’ll need 10-12 6-inch tortillas for this recipe.
They will crisp up nicely with minimal oil! You can also make these oil-free.
To start, saute any 2-4 cups of fresh veggies you want to include- bell pepper, zucchini, corn, spinach etc.
Add 1 cup fresh salsa and two cups broth to a skillet and bring to a simmer. Season with salt, cumin and oregano.
Add green chilies if you like. For smoky heat add a little ground chipotle.
Add 1-2 cups of black beans, or shredded chicken.
Then you will stir in the corn chips ( or broken tortillas) and coat them with the “salsa broth” stirring for about 2 minutes. They will soften into a casserole-like consistency.
Top with optional Queso fresco cheese. Feel free to sub cheddar or jack or other melty cheese. Even vegan cheese would work well here!
Place this in a warm oven, and while the cheese melts, prep your toppings. So easy!
A warm tortilla casserole of sorts, topped with all the fresh crunchy things! So yummy!
To serve for breakfast, add an egg!
It makes a lovely dinner as well and like I said earlier, we often have this as dinner rather than breakfast.
Give Chilaquiles a try this weekend and let me know you what you think in the comments below. Please share your adaptions!Print
How to Make Chilaquiles! A classic Mexican dish made with stewed corn tortillas (or chips) and veggies that can be served as breakfast, lunch or dinner. The best part? This highly adaptable meal can be made in under 20 minutes, perfect for busy weeknights! Vegetarian and vegan adaptable. Gluten-free.
- 1 tablespoon olive oil
- 2–4 cups diced veggies (bell pepper, poblanos, zucchini, corn, spinach, etc.)
- 1 cup salsa, or salsa verde (refrigerated, store-bought is great-see notes)
- 2 teaspoons lime juice
- 2 cups chicken or veggie broth
- 4-ounce can green chilies (optional)
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 14-ounce can black beans, rinsed, drained or sub 1 1/2 cups cooked shredded chicken
- 6–8 cups organic corn chips (or 10–12 corn tortillas, see notes)
- 1/2–1 cup crumbled queso fresco cheese (or sub other melty Mexican-style cheese, or vegan cheese)
If using corn tortillas, heat oven to 300 F. (Easiest to make these ahead) Spray or brush tortillas lightly with olive oil ( on the top side only) and sprinkle with salt and bake the rack or on a sheet pan until crisp. About 25-30 mintues, turn heat off and let cool. Break them into quarters. NOTE: Fastest way is to use store bought corn chips.
Pre-heat oven to broil or 400F
Lightly grease the bottom and edges of a large skillet with oil, place over medium-high heat and saute any veggies you’de like to add until just tender. Add the salsa, green chilies, broth, lime, and cumin, oregano and a pinch salt and bring to a simmer. Add the black beans or cooked chicken, stirring until hot. If using tortillas instead of chips, add 1/2 teaspoon salt. Add the tortilla chips and stir to lightly coat each side, add more to fill the pan, stir about 2-3 minutes, lowering the heat to low. Try to scoop some of the pretty veggies, from the bottom of the pan and scatter over top.
Add the crumbled cheese, turn heat off and place the skillet in the warm oven and melt the cheese, about 15-20 minutes. This will have a “casserole” consistency.
Prep your garnishes. Garnish with the scallions and cilantro. Top with sliced or grated radishes and avocado. Add pickled onions or pepitas if you like. Serve with lime wedges, hot sauce and sour cream if you like.
Or top with a fried egg! (sunny side up is nice).
Try other cooked veggies like roasted sweet potatoes (diced) or even cauliflower! In summer, grilled veggies are nice here too! Or stir in big handful of chopped baby spinach to the salsa-broth. Or add frozen cooked veggies to the broth. Use what you have.
To give this more heat or smoky quality, add a little ground chipotle powder to the simmering salsa-broth.
To add extra richness to this dish, you could also add a 1/2 cup cream or half & half to the salsa broth.
Feel free to add cooked shredded chicken which is traditional.
Leftovers can be reheated in the oven.
If made with store bought corn chips – this can be made in 20 mintues flat!
Keywords: chilaquiles, vegetarian chilaquiles, how to make chilaquiles, best chilaquiles recipe, chilaquiles