Chilaquiles, commonly referred to as the hangover breakfast, are made with leftover tortilla chips plus odds and ends of a Tex-Mex meal.



By Sue Lau | Palatable Pastime

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Chilaquiles is my recipe of the day with the blogging group Sunday Funday. We group together each week to share recipes on like topics. This week we are sharing recipes that use corn chips. I am using corn tortilla chips in mine. This recipe is an old favorite.

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Typically I will make this with leftover chips and other things I have, like a to-go box with Mexican leftovers or something I have made at home. If I have a little rice or beans extra I will slip that in there also, often right under the egg. Just make sure everything is warmed up when adding to the pan.

Traditionally, I think chilaquiles are made on-purpose, using corn tortillas instead of leftover chips, and the added ingredients are specially prepared.

But we know what happens in real life. There are leftovers and leftovers must be dealt with.

The great thing about this is that if no one knows it is leftover, they will think you made it special. And it is special! And the most special part is that after breakfast, no more leftover food is hanging about in the refrigerator.

Sunday Funday

National Corn Chip Day


As I mentioned, this is something I make with leftovers from the Mexican restaurants when I go, since they always give me too much food. I hate to waste it, and the leftovers never seem quite as good reheated when you try to recreate them into their “former selves”.

Just toss into a skillet and cook for just a few minutes and you can create something totally different- and wonderful. This makes a perfect easy breakfast after a night at the cantina or local taco stand. Especially when no one feels like cooking (people with hangovers seemingly never cook).

Plus repurposing food instead of wasting it helps save the planet. Maybe. Well, we can try!


I used a smaller skillet for this recipe, about 8-inches. If you do four eggs, you might want to go with a slightly larger, 10-12 inch skillet. As well, I would say that skillet size isn’t all that important, that using a bigger skillet might lower the cook time slightly (since more food contacts the hotter skillet surface), .

But then again, Bill (of Potable Pastime) and I were out antiquing over the weekend and we came across this monstrous copper skillet. It “might” be a little bit too big. You decide!

giant copper skillet

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The photos below are when I made this with a salsa verde which I added to the pan and placed eggs on top to let them poach in the skillet with the lid on. You can use any type salsa you like.

As well, you can make this with any type egg. So if you prefer scrambled eggs, those also work well.

Be creative, as this really is a breakfast of leftovers and is referred to as the hangover breakfast. Since no one really feels like doing much cooking then.

You don’t really have to have a hangover to make this or eat it. And I hope you don’t have one! Those are awful.

chips in pan topping on chips
eggs added to pan chilaquiles with soft eggs

If you have made this recipe please consider giving a star rating in the recipe card below.


Sue Lau
5 from 7 votes
Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast, Main Course
Cuisine American, Mexican, Tex-Mex
Servings 2
Calories 952 kcal


  • 1 nonstick skillet


  • 1 cup enchilada sauce
  • 2 cups corn tortilla chips lightly broken
  • 6 ounces cooked pork carnitas warmed
  • 1 cup mild salsa warmed
  • 2 ounces cotija cheese crumbled
  • 2 tablespoons Mexican crema or thin sour cream or thin sour cream
  • 1/4 cup sliced pickled jalapenos
  • 2 fried eggs sunny side up


  • Pour enchilada sauce into the bottom of a nonstick skillet and swirl around, heating on low heat.
  • Cover with lightly crushed tortilla chips.
  • Sprinkle with warmed  shredded pork carnitas,  then salsa over that.
  • Continue to heat until sizzling, then add Mexican crema, cotija cheese and jalapenos.
  • Turn out onto two warmed plates.
  • Fry up eggs and top each plate with a cooked egg.


From the kitchen of


Calories: 952kcalCarbohydrates: 115gProtein: 33gFat: 43gSaturated Fat: 12gPolyunsaturated Fat: 14gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 233mgSodium: 3451mgPotassium: 671mgFiber: 11gSugar: 27gVitamin A: 2276IUVitamin C: 8mgCalcium: 381mgIron: 5mg
Keyword Corn Chip recipes
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This recipe has been updated from 3.27.14 and includes updated content and a recipe card.

5 responses

  1. We love chilaquiles. I have always made them with old tortillas that I fried up before starting. I never thought to use corn chips. That makes this dish even more simple. Thanks for the tip.

    • Chips and tortillas will come out about the same once the salsa hits the chip. If I have restaurant leftovers I will use everything in the box, including chips and tortillas in the same pan. Even little bits of rice or beans. With the exception of guac and lettuce which don’t survive. After an evening of pitchers full of margaritas, it is a welcome sight to find food that needs little prep the next morning.

  2. Love chilaquiles and that skillet would be perfect for feeding a crowd not too mention the fun it would bring to the party.

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