Chilaquiles

Name: Chilaquiles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1-2 chipotles (about 20g / 2 Tbsp) chipotles in adobo, chopped; 1 small (about 100g / 3.5 oz) onion, diced; 15g (1 Tbsp) olive oil or vegetable oil; about 100g (3.5 oz) tortilla chips, broken into pieces, or optionally made from 4-5 fresh corn tortillas; about 240ml (1 cup) enchilada sauce, or fresh salsa, or a blended combination of tomato paste, stock, spices and rehydrated chiles; 2-4 eggs; 60g (2 oz) cotija cheese, crumbled; 1 avocado, sliced; 60ml (1/4 cup) crema or sour cream; 30g (2 Tbsp) red onion, small diced; small handful cilantro, chopped; 1 lime, cut into wedges

MexicanEntree

February 15, 2026

I was listening to one of my favorite podcasts- The Ringer Prestige TV Podcast and was delighted to hear the host Joanna Robinson provide her Chilaquiles recipe live in the middle of the podcast. I transcribed it and replicated it here- with some small embellishments- I had fresh corn tortillas so I made the chips fresh first and I didn’t have enchilada sauce on hand so I made some. But the recipe works either if you use premade chips and sauce or if you want to try making a quick version from scratch.

2 servings

15 mins

20 mins

35 mins

Ingredients

1-2 chipotles (about 20g / 2 Tbsp) chipotles in adobo, chopped
1 small (about 100g / 3.5 oz) onion, diced
15g (1 Tbsp) olive oil or vegetable oil
about 100g (3.5 oz) tortilla chips, broken into pieces, or optionally made from 4-5 fresh corn tortillas
about 240ml (1 cup) enchilada sauce, or fresh salsa, or a blended combination of tomato paste, stock, spices and rehydrated chiles
2-4 eggs
60g (2 oz) cotija cheese, crumbled
1 avocado, sliced
60ml (1/4 cup) crema or sour cream
30g (2 Tbsp) red onion, small diced
small handful cilantro, chopped
1 lime, cut into wedges

This recipe can be suitable for diets:

DASH (Low Sodium)

Tools I Used

Air Fryer

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Cast Iron Skillet

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Instructions

Make Fresh Chips (Optional)Preheat air fryer to 350°F (175°C). Cut corn tortillas into 6-8 wedges each. Lightly spray or brush with oil and season with a pinch of salt. Air fry for 6-8 minutes, shaking the basket halfway through, until crispy and lightly golden. Set aside to cool slightly.
Make Sauce (Optional)If making sauce from scratch, tear dried chiles into pieces and toast in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer to a blender with tomato paste, chili powder, cumin, garlic powder, and stock. Blend until smooth. Pour into a small saucepan and simmer over medium-low heat for 10-15 minutes, stirring occasionally, until slightly thickened. Season with salt to taste. Alternatively, use fresh salsa.
Prepare BaseHeat the oil in a cast iron skillet over medium heat. Add the chopped chipotles in adobo and diced onion. Cook, stirring occasionally, for about 5 minutes until the onion is softened and fragrant.
Add TortillasBreak up the tostadas or tortilla chips into bite-sized pieces and add them to the skillet. Stir to coat with the chipotle-onion mixture.
Add SaucePour the enchilada sauce or salsa over the tortilla mixture, stirring to combine. The mixture should be saucy but not soupy - you want the chips to be coated and slightly softened but not swimming in liquid.
Create Egg NestsUse a spoon to create small divots or "nests" in the mixture. Crack one egg into each nest. Transfer the skillet to a 375°F (190°C) oven.
BakeBake for about 8-10 minutes, until the egg whites are mostly set but the yolks are still slightly runny. The exact time will depend on how you like your eggs.
Add CheeseWhen the eggs are about halfway cooked, sprinkle the cotija cheese all over the skillet. Return to the oven and continue baking until the eggs reach your desired doneness.
ServeRemove from oven and serve immediately with sliced avocado, crema, diced red onion, cilantro, additional cotija cheese, and lime wedges on the side.