Sheet Pan Chilaquiles Rojos Recipe

You might already have some of the Mexican-inspired classics on your dinner rotation — perhaps cheesy enchiladas, fiery fajitas, or tacos loaded with all of your favorite fillings. But, today we're bringing you a lesser-known Mexican breakfast treat, that's packed with spicy flavor and moreish textures. This chilaquiles rojos recipe by Catherine Brookes is a comforting, quick to prep, and easily customizable meal, that's made in handy sheet pan form.

Chilaquiles rojos consists of tortilla chips that are cooked in a rich red sauce, before adding an array of tasty toppings. Typically the chilaquiles are topped with a fried egg, but in our sheet pan version, we spread the tortilla mixture out on a baking sheet, create wells to crack eggs into, and bake them in the oven. This hands-off approach really simplifies the recipe, and saves on clean up too.

We've opted to top the chilaquiles rojos with some classic Mexican-inspired additions, which include queso fresco, avocado, and cilantro. The result is a delicious breakfast or brunch option that is big enough to feed the whole family.

The first step in creating these delicious sheet pan chilaquiles rojos is making that spice-loaded red sauce. For this you'll need olive oil, all-purpose flour, chili powder, cumin, oregano, garlic powder, onion powder, salt, diced Roma tomatoes, honey, and vegetable broth. 

Then, for the base of the chilaquiles, grab some tortilla chips. To the sauce-coated chips we add eggs, then once everything is baked to perfection we add the toppings: crumbled queso fresco, diced avocado, and chopped cilantro.

Add the olive oil to a large saucepan over medium heat.

Add the flour, chili powder, cumin, oregano, garlic powder, onion powder, and salt. Stir and cook for 1 minute.

Stir in the diced tomatoes and honey.

Gradually pour in the vegetable broth, stirring as you go. Once boiling, reduce to a simmer and leave to cook for 3 minutes.

Preheat the oven to 350 F.

Transfer the sauce to a blender and blitz until smooth.

In a large mixing bowl, combine the tortilla chips and sauce. Stir to coat the chips.

Spread the coated tortilla chips out on a baking sheet, creating 4 wells for the eggs to go.

Crack the eggs into the wells, taking care to keep the yolks intact.

Bake in the oven for 8-10 minutes, or until the eggs are set.

To serve, top with queso fresco, avocado, and cilantro.

If you like adding a little extra heat to your recipes, that's no problem. There are a few different ways to incorporate spicier elements into these chilaquiles. To amp up the spice level of the red sauce, try adding some extra chili powder. This recipe calls for 1 tablespoon, but you can easily add an extra half tablespoon or more, depending on your heat preference. Adding a dash of cayenne pepper or red pepper flakes are also great ways to make the sauce hotter. A little goes a long way with these fiery spices, so try adding a quarter or half teaspoon to the sauce, depending on your taste.

The chilaquiles rojos toppings are another area where it's easy to customize the heat. Trying scattering over some sliced fresh jalapeños, Serranos, or even habaneros for a fresh, fiery kick. Or, add a generous drizzle of your favorite hot sauce or chili-infused oil all over the top before serving.

These sheet pan chilaquiles rojos are typically served as a hearty breakfast or brunch. Though they're delicious served as is, there are also some fantastic pairing options to round out your chilaquiles spread. First up, we have refried beans — a classic, creamy side dish that pairs perfectly with the crispy, saucy chilaquiles. They're great for adding a hearty, protein-rich component to your meal. Another delicious side dish option is some freshly toasted bread, slathered with plenty of butter, or perhaps some herby roasted breakfast potatoes.

Because you can never have too much avocado, a side of chunky guacamole is always a crowd-pleaser. Or, try prepping some quick pickled red onions for a crunchy, tangy element to balance the heartiness of the chilaquiles.

When it comes to drinks, there are plenty of tasty and refreshing Mexican-inspired options that will complement the chilaquiles rojos perfectly. Try serving them with a fresh and fruity agua fresca, or a sweet and nutty horchata. For something with a little more warming, a cup of tea or coffee would also go down a treat.