Chilaquiles Burrito
Chilaquiles Burrito is a easy Mexican recipe that serves 4. 460 calories per serving. Recipe by BigEats on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $15.34 total, $3.84 per serving
Ingredients
- 2 cups Corn Tortilla Chips (store‑bought or homemade, lightly salted)
- 1 cup Red Salsa (homemade or jarred, medium heat)
- 4 large Eggs (room temperature)
- 1 cup Shredded Mexican Cheese Blend (such as cheddar‑Monterey Jack mix)
- 1 cup Cooked Shredded Chicken (optional, can use rotisserie chicken)
- 4 Large Flour Tortillas (10‑inch, warmed)
- 0.25 cup Fresh Cilantro (chopped)
- 1 Avocado (sliced)
- 0.5 cup Sour Cream (for topping)
- 4 Lime (cut into wedges)
- 2 tablespoons Olive Oil (extra‑virgin preferred)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper (freshly ground)
Instructions
Heat Oil and Toast Chips
Add olive oil to a large skillet over medium heat. When shimmering, add the corn tortilla chips and stir for 30 seconds to coat.
Time: PT2M
Combine Chips with Salsa
Pour the red salsa over the toasted chips, stirring gently to coat. Cook for 3‑4 minutes until the chips soften slightly but retain some crunch.
Time: PT4M
Scramble the Eggs
Push the chip‑salsa mixture to one side of the skillet. Crack the eggs into the empty side, season with salt and pepper, and scramble until just set (still slightly soft).
Time: PT5M
Combine Everything
Fold the scrambled eggs into the chip‑salsa mixture, add shredded cheese and cooked chicken (if using), and stir until the cheese begins to melt.
Time: PT3M
Warm the Flour Tortillas
While the filling is finishing, warm each flour tortilla in a clean skillet for 15‑20 seconds per side or microwave for 20 seconds, covered with a damp paper towel.
Time: PT3M
Assemble the Burritos
Lay a warm tortilla flat, spoon a generous portion of the chilaquiles mixture down the center, top with sliced avocado, a dollop of sour cream, chopped cilantro, and a lime wedge. Fold the sides and roll tightly.
Time: PT5M
Optional Quick Crisp
Place the assembled burritos seam‑side down in the skillet over medium heat for 1‑2 minutes to lightly crisp the outside.
Time: PT2M
Temperature: medium heat
Nutrition Facts
- Calories
- 460
- Protein
- 22g
- Carbohydrates
- 45g
- Fat
- 20g
- Fiber
- 5g
Dietary info: Contains gluten, Contains dairy, Can be made vegetarian by omitting chicken
Allergens: Eggs, Dairy, Wheat
Ingredient Substitutions
- Instead of Corn Tortilla Chips: Broken corn tortillas, Tortilla strips
- Instead of Red Salsa: Pico de gallo, Tomatillo salsa
- Instead of Eggs: Tofu scramble, Egg substitute
- Instead of Shredded Mexican Cheese Blend: Queso fresco, Mozzarella
- Instead of Cooked Shredded Chicken: Cooked black beans, cooked pork, tofu
- Instead of Large Flour Tortillas: Corn tortillas (smaller), gluten‑free tortillas
- Instead of Fresh Cilantro: Parsley, green onions
- Instead of Avocado: Guacamole, sliced mango
- Instead of Sour Cream: Greek yogurt, crema
- Instead of Lime: lemon wedges
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Skillet
- Mixing Bowl
- Spatula
- Grater
- Knife
- Cutting Board
- Plate
Critical Steps — Do Not Skip
- Coating chips with salsa without making them soggy.
- Scrambling eggs just until set to keep them soft.
- Warming tortillas enough to be pliable but not brittle.
- Rolling the burrito tightly to prevent filling leakage.
Chef Tips from the Video
- Use a fresh, bright salsa for the best flavor contrast.
- Add a pinch of smoked paprika to the salsa for a subtle smoky note.
- For extra crunch, sprinkle a handful of toasted pumpkin seeds on the filling before rolling.
Troubleshooting
The chips become too soggy.
Stir the chip‑salsa mixture for a shorter time (2‑3 minutes) and keep the heat medium‑high so excess moisture evaporates quickly.
Eggs turn rubbery.
Cook eggs over medium‑low heat and remove from the pan while still slightly soft; residual heat will finish cooking them.
Tortilla tears while rolling.
Warm the tortilla a few seconds longer or cover it with a damp towel while assembling to retain moisture.
Storage
Refrigerator: Store assembled burritos in an airtight container for up to 3 days. Reheat in a skillet or microwave.
Freezer: Not recommended; tortilla may become rubbery.
Room temperature: Best served immediately; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare salsa a day ahead and store in the fridge.
- Cook and shred chicken in advance; keep refrigerated.
- Grate cheese and chop cilantro ahead of time and keep sealed.
Frequently Asked Questions
What is the cultural significance and history of Chilaquiles Burrito in Mexican cuisine?
Chilaquiles originated as a traditional Mexican breakfast that repurposes stale tortilla chips by simmering them in salsa. The burrito version blends this classic comfort food with the portable format of a tortilla wrap, reflecting modern Mexican street‑food innovation.
What are the traditional regional variations of Chilaquiles in Mexico?
In central Mexico, chilaquiles are often served with red salsa, while the south prefers green tomatillo salsa. Some regions add crema, queso fresco, or shredded chicken, whereas others keep it vegetarian with just cheese and onions.
How is Chilaquiles Burrito traditionally served in Mexico?
When served as a burrito, it is typically presented hot, sliced in half, and garnished with fresh cilantro, avocado slices, a drizzle of crema or sour cream, and a lime wedge on the side for squeezing.
What occasions or celebrations is Chilaquiles Burrito associated with in Mexican culture?
Chilaquiles are a beloved weekend breakfast or brunch dish, often enjoyed after a late‑night celebration or as a hearty start to a family gathering. The burrito form makes it convenient for picnics and street‑food festivals.
What other Mexican dishes pair well with Chilaquiles Burrito?
Serve it alongside refried beans, fresh fruit salad, Mexican rice, or a side of pickled jalapeños for a balanced Mexican‑style meal.
What makes Chilaquiles Burrito special in Mexican cuisine?
It combines the comforting, saucy texture of classic chilaquiles with the handheld convenience of a burrito, creating a dish that is both nostalgic and adaptable for modern, on‑the‑go lifestyles.
How has Chilaquiles Burrito evolved over time in Mexican street food?
Originally a home‑cooked breakfast, the burrito version emerged with the rise of fast‑casual Mexican eateries, adding protein options like chicken or tofu and modern toppings such as avocado and sour cream to appeal to broader palates.
What are the most common mistakes to avoid when making Chilaquiles Burrito at home?
Common errors include over‑soaking the tortilla chips, over‑cooking the eggs, and using cold tortillas that tear when rolled. Follow the timing guidelines and warm the tortillas just enough to stay pliable.
What texture and appearance should I look for when making Chilaquiles Burrito?
The chip‑salsa mixture should be lightly softened but still retain some crunch, the eggs should be soft‑scrambled, and the cheese should be just melted. The finished burrito should be golden‑brown on the outside if you give it a quick crisp.
What does the YouTube channel BigEats specialize in?
The YouTube channel BigEats focuses on comfort‑food recipes that blend cultural traditions with easy‑to‑follow, home‑cooking techniques, often sharing personal stories that inspire each dish.
How does the YouTube channel BigEats' approach to Mexican cooking differ from other Mexican cooking channels?
BigEats emphasizes quick, budget‑friendly meals rooted in personal heritage, using simple pantry staples and storytelling, whereas many other Mexican channels may focus on elaborate, restaurant‑style presentations.
Last updated: August 31, 2026
