5 from 6 reviews


  • 2 teaspoons oil
  • 23 corn tortillas
  • 1/2 cup warm salsa (red or green)
  • 12 teaspoon butter
  • 12 eggs
  • salt and pepper
  • 2 tablespoons grated Cheddar or crumbled Cotija cheese
  • Other garnishes: avocado, onion, cilantro, sour cream


  1. Heat the oil in a large skillet over medium-high heat.
  2. Stack the tortillas and cut into 4 strips. Stack again and cut the long strips crosswise into pieces about 1/3″ wide x 1″ long.
  3. Fry the tortilla strips in the oil, stirring frequently, for about 5 minutes or until crispy. Remove and keep warm in the oven or arrange in a pile on your plate.
  4. Melt the butter in a small skillet. Fry the egg(s) to your liking.
  5. Right before serving, top the chips with warm salsa and the fried eggs.
  6. Sprinkle with cheese and any other garnish you like.


This recipe comes together in a snap if your salsa is already made. If you’ll be making the salsa before the chilaquiles, add another 20 minutes onto the cook time to make the salsa.

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