Easy Chilaquiles

Christine Whisenhunt


I always thought my grandmother invented this, until one of my best friends was telling me about a great dish she had at a Mexican restaurant for breakfast. I have since seen it, and had it, at several restaurants. In any case, it is fast, easy, and oh so good! I have made variations adding in chopped onion, bell pepper, mushrooms, herbs, etc. In a pinch, I have substituted tortilla chips rather than frying fresh tortillas myself, and it was good, not quite as good, but good. Don't be afraid to experiment! Also, I don't measure a lot when I'm cooking, so these are "guesstimates". However you decide to make it, just make sure you have enough egg mixture to cover everything else. The eggs should make up the larger portion of the dish. This is simple, but big on flavor! Enjoy!

Note: Photo borrowed from internet.


★★★★★ 1 vote

10 Min
10 Min


  • 12
    corn tortillas
  • 6 large
  • 1/4 c
  • ·
    oil (olive or veg)
  • ·
    celery salt, pepper, garlic powder & onion powder, to taste
  • ·
  • ·
    grated cheese (cheddar, pepper jack, or mexican mix)

How to Make Easy Chilaquiles


  1. Heat oil in large skillet. Enough to coat the bottom of the pan well and allow tortillas to fry.
  2. Cut tortillas into bite size pieces, about 1 inch cubes.
  3. Add tortillas to oil and fry until crispy.
  4. Beat eggs and milk together. Add to tortillas.
  5. Let cook for a minute or two and then begin stirring it around so that it scrambles and the eggs cook through well.
  6. Add salsa and cheese. Toss through well. Allow cheese to melt.
  7. Serve and enjoy!

Printable Recipe Card

About Easy Chilaquiles

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