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Chilaquiles III

Chilaquiles III


"This is a mixture of eggs, corn tortillas and chiles. It is a favorite breakfast dish. Serve hot accompanied by some refried pinto beans and flour tortillas. Enjoy!"
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45 m servings 205 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 279 mg
  • 93%
  • Sodium:
  • 119 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the oil in a medium skillet over medium heat, and fry the tortillas until lightly browned and crisp.
  2. Mix the onion, tomato, and serrano chile peppers into the skillet. Season with salt and pepper. Continue to cook and stir until onions are tender.
  3. Stir the eggs into the skillet, and cook until firm.

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Read all reviews 21
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Delicious! We used stale tortilla chips rather than frying tortillas, and added them right at the end just before the eggs were fully cooked. No cheese needed--this is tasty as is!

My family loves these. I've torqued the recipe depending upon what I have in my fridge. Instead of a fresh tomato, I've used a half a can of cut up tomatoes. Instead of fresh chiles, I've used a...

We just made this for brunch with friends and everyone loved it! Easy, great, and no leftovers.

Great recipe, very authentic tasting. I don't use serranos very often because others in my family think they're too hot. I also like roasted peppers with my chilaquiles, so I roast jalapenos or...

My mom always made something like this when I was growing up so I was glad to find a recipe that seemed to be just like what I remembered. It was easy & tasty. I added shredded cheddar and jack ...

Good in its own way (& with salt & pepper added), but I really wanted it saucier - perhaps adding some red enchilada sauce would've satisfied. To reduce the very high cholesterol, I used 2 whole...

I was very happy with this recipe! I followed the recipe exactly and it was excellent! My fiance is mexican and when I gave him this for breakfast, he said it was better than what he was used ...

Muchas gracias!!! This was a quick and delicious supper for the two of us. I scaled down the recipe, using 4 corn tortillas and 4 eggs. I topped with sour cream (VIEW MY PHOTO) and a side of ref...

This was great. It was a little more elaborate than my usual scrambled eggs, but completely worth the extra steps. I cut the recipe in half and used egg whites to make it healthier. I didn't hav...

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