Half Avocado

Sliced Avocado

Corn tortilla chips sauteéd with red or green sauce. Topped with Jack cheese, two eggs any style, red onion, cilantro, a drizzle of sour cream and a choice of shredded chicken or carne asada.

Peel and finely chop the garlic and measure the diced/sliced small onion (about 1/4 cup).

Prep sauce aromatics

Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 2–3 minutes. Add the garlic and sauté 30–45 seconds until fragrant.

Pour in 1 cup of your chosen red or green salsa. Stir to combine and bring to a gentle simmer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer 3–4 minutes to meld flavors.

Add 6 cups of corn tortilla chips to the skillet. Use a spatula to gently fold the chips into the sauce until most chips are coated but not fully soggy — cook 1–2 minutes so they soften slightly but still keep some crunch. Taste and adjust salt if needed.

If preparing for multiple servings or to keep some chips crisp, remove from heat as soon as chips are coated and slightly softened. For saucier chilaquiles, cook an additional 1–2 minutes.

If using pre-cooked shredded chicken, warm it in a small saucepan or microwave for 1–2 minutes until hot. If desired, toss the warmed chicken into the skillet with the chilaquiles for 30–45 seconds to integrate flavors before transferring to bowls.

Shredded chicken (if using)

If using pre-cooked carne asada, reheat thin slices in a hot skillet 1–2 minutes per side until warmed and slightly crisp at edges. Slice thinly if not already sliced. Arrange on top of chilaquiles after plating.

Carne asada (if using)

Cook 2 eggs any style: For sunny-side up, heat 1 teaspoon oil or butter in a small nonstick skillet over medium-low heat, crack eggs in, season with 1/8 teaspoon salt and a pinch of pepper, and cook until whites are set and yolks still runny (about 3–4 minutes). For scrambled, whisk eggs with salt and pepper and cook, stirring, until soft. For over-easy, cook sunny-side then flip briefly. Choose your preferred doneness.

Divide the sauced tortilla chips between two bowls (about 3 cups per bowl) or place all in one large bowl for two to share. If you mixed in the shredded chicken earlier, distribute evenly. If using carne asada, place warmed slices on top of each portion.

Sprinkle 1/4 cup shredded Jack cheese over each bowl so it melts slightly from the hot chips. Top each bowl with one cooked egg (two eggs total).

Garnish each bowl with 1 tablespoon thinly sliced red onion and 1 tablespoon chopped fresh cilantro. Drizzle 1 tablespoon sour cream over each or dot the sour cream and gently swirl.

Serve immediately with a lime wedge on the side to squeeze over before eating.

corn tortilla chips

vegetable oil (for frying or sautéing)

red or green salsa (mild-medium, store-bought or homemade)

garlic

onion (small, for sauce)

salt

black pepper

shredded cooked chicken (rotisserie or poached)

or carne asada (thinly sliced, cooked)

Jack cheese, shredded

eggs

red onion, thinly sliced

fresh cilantro, chopped

sour cream

lime wedges (optional)

salt (for eggs)

black pepper (for eggs)

Chilaquiles Bowl

Make Chilaquiles Bowl Recipe in just 25m. Corn tortilla chips sauteéd with red or green sauce. Topped with Jack cheese, two eggs any style, red onion, cilantro, a drizzle of sour cream and a choice of shredded chicken or carne asada.

Chilaquiles Bowl Recipe

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