Loaded Chilaquiles

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Start your day right with this quick Mexican-style skillet dish.

By Jasmine Smith

Published on July 29, 2023

Southern Living Loaded Chilaquiles in the pan ready to serve — Photo:
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley

Active Time:

20 mins

Total Time:

20 mins

Servings:

4

Start your day off right with this quick Mexican-style skillet dish. The base of this breakfast is freshly fried homemade tortilla chips that absorb the spicy enchilada sauce and yet still maintain their crispiness. We then layer on chorizo, which adds a nice peppery flavor and melds well with the red sauce. Then come the toppings: Avocado and queso fresco both add creaminess, while the jalapeño, red onion, tomato, and cilantro add freshness.

Make this meal vegetarian with plant-based sausage, bump up the heat with a dash of hot sauce, or top servings with fried eggs. Serve this dish at your next brunch and create a toppings bar with a few different options. Your guests will love that they get to customize their plate to their likings.

Ingredients

1 cup, plus 1 Tbsp. vegetable oil, divided
12 (6-inch) corn tortillas, cut into 6 wedges each
3/4 tsp. kosher salt
12 oz. fresh Mexican chorizo, casings removed
1 cup red enchilada sauce (such as Old El Paso)
1 large tomato, chopped (3/4 cup)
1 large avocado, diced (3/4 cup)
4 oz. queso fresco (fresh Mexican cheese), crumbled (about 1 cup)
1 medium jalapeño chile, unseeded and thinly sliced (2 Tbsp.)
1/2 cup finely chopped red onion (from 1 onion)
Fresh cilantro leaves

Directions

Heat 1 cup of the oil in a large skillet over medium-high. Working in 4 batches, fry tortilla wedges until lightly brown and crisp, 1 to 2 minutes per side. Drain tortilla chips on a paper towel-lined baking sheet. Sprinkle evenly with salt. Discard oil from skillet, and carefully wipe clean.
Heat remaining 1 tablespoon oil in skillet over medium-high. Add chorizo; cook, stirring often and breaking up using a wooden spoon, until cooked through, about 5 minutes. Transfer chorizo to a plate using a slotted spoon; reserve drippings in skillet. Cover chorizo with foil to keep warm.
Drain excess oil, reserving 1 tablespoon in skillet. Add enchilada sauce, and cook over medium until simmering, about 1 minute. Add tortilla chips; stir gently to coat. Remove skillet from heat. Top with chorizo, tomato, avocado, queso fresco, jalapeño, and red onion. Garnish with cilantro.

Loaded Chilaquiles

Ingredients

Directions

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