These 5-Minute Skinny Chilaquiles are a quick, lightened-up take on the classic Mexican breakfast! Made with crispy tortilla chips, eggs, salsa, and simple toppings, this easy high-protein meal comes together in minutes for a satisfying breakfast or brunch.
About This Recipe
So here they are—the closest I’ve gotten yet to the elusive chilaquiles I’ve been dreaming about since a restaurant meal three years ago.
And while I’m fully aware these probably don’t resemble the real deal from a great Mexican spot (you know, the kind with homemade sauce and, um… FAT— I mean flavor), look at them… you really can’t go wrong. Crispy chips, enchilada sauce, shredded chicken, a runny egg— all for totally reasonable, even lightened-up macros. And did I mention the runny egg? I’m in.
The beauty of not chasing authenticity too hard is that you get to lean into shortcuts, which means you’ll actually make them. Because these really do come together in about five minutes. Okay, fine, I forgot to count the extra time to crisp up the chips. But I already made the Pinterest title, so we’re sticking with “5-minute” and pretending you always have baked chips ready to go anyway.
Some of you have had chilaquiles and are probably side-eyeing my macro-friendly shortcut version. Others are reading this like “chilawhat?” (Don’t worry—I spelled it wrong the first time I posted it on IG too, so we’re in this together.)
If you’re in the second group, there are some great deep dives out there with more traditional takes and legit recipes if you’re feeling ambitious. Let me know if you try them— I’m sure I’d love a good green sauce version too.
But since I have to spill the secret anyway, this version uses Trader Joe’s bottled red enchilada sauce, which I genuinely love (and also use in these Skinny Creamy Chicken Enchiladas). It makes life so much easier— less time cooking, less time tracking macros, and honestly, that’s golden.
For more fun Mexican-inspired recipes, try my Instant Pot Chicken Enchilada Casserole, Skillet Mexican Potatoes with Ground Beef, Creamy Rotel Chicken Bake, or Sweet Potato Chipotle Rotisserie Chicken Skillet.
Ingredients and Substitutions
- Tortillas: The Mission Extra-Thin Corn Tortillas are always my go-to!
- Red enchilada sauce: Any canned or bottled red enchilada sauce will work. I love the Trader Joe’s one but just grab your favorite!
- Chicken: Any cooked chicken works! If you’re using rotisserie chicken from Costco, you’ll want to season it up a little before using it in your recipe. I love to buy the big bags of rotisserie chicken to use in soups or casseroles when time is short, but it does need a little sprucing up to make it taste good IMO. This honey cilantro chicken or crispy carnitas would also be delicious!!
- Egg: I liked a runny fried egg, but cook your egg however you prefer!
- Avocado: Feel free to reduce or omit for less fat.
- Cotija: Feta is a great substitute if you can’t find cotija.
- Red onion: Gives the perfect amount of bite!
- For garnish: Fresh cilantro and green onion.
Dietary Adaptations
- GF: Just ensure your corn tortillas and enchilada sauce are certified gluten-free:
- DF: Use dairy-free cheese or omit.
How To Make
- Preheat oven to 425°F.
- Cut tortillas into triangles or strips and lay out on a baking sheet. Spray with cooking spray and sprinkle with kosher salt. Bake for 5-7 minutes or until brown on edges and crispy. You might want to flip half way through.
- Fry your egg and set aside.
- In the same skillet, heat chicken for a minute, then add sauce and chips and toss around to coat them all.
- Top with fried egg, avocado, onions, cilantro, and cotija.
- Of course you could always add: beans, sour cream, next time I’ll add my favorite chipotle cream (don’t know how I didn’t!) And you can EASILY up the protein by piling on the chicken or adding an extra fried egg white!
For More Delicious Breakfast Recipes
- Garden Veggie Quiche for One
- Turkey Mushroom Spaghetti Squash Quiche
- Fried Egg BLT with Chipotle Mayo
- Skinny Soft Scrambled Egg and Havarti Bagel
- Egg White Wrap with Sun Dried Tomatoes, Feta, and Arugula
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5 Minute Skinny Chilaquiles
Ingredients
- 3 extra thin Mission corn tortillas
- 1/4 cup Trader Joes Bottled Red Enchilada Sauce 60g, or your favorite sauce
- 1/4 cup precooked chicken shredded 50g, I used leftover Instant Pot Smokey Honey Cilantro Chicken
- 1 runny fried egg
- 1/4 small avocado 20g
- 1 tsp. cotija (7g) 7g
- 2 tsp. red onion 10g
- 1 Tbsp. cilantro and/or green onion 5g
Instructions
- Preheat oven to 425℉.
- Cut tortillas into triangles or strips and lay out on a baking sheet. Spray with cooking spray and sprinkle with kosher salt. Bake for 5-7 minutes or until brown on edges and crispy. You might want to flip half way through.
- Fry your egg and set aside.
- In the same skillet, heat chicken for a minute, then add sauce and chips and toss around to coat them all.
- Top with fried egg, avocado, onions, cilantro, and cotija.
- Of course, you could always add: beans, sour cream, next time I'll add my favorite chipotle cream (don't know how I didn't!) And you can EASILY up the protein by piling on the chicken or adding an extra fried egg white!
Notes
- To track, search My Fitness Pal for “Lillie Eats and Tells 5 minute skinny chilaquiles”.
- If you’d like to use my favorite Cut Da Carb wraps to make the chips instead, this will cut off 10 carbs, 1 fat, and add 1 protein. If you make it that way, search “Lillie Eats and Tells Cut Da Carb Chilaquiles”
- If you use something different and want to try and account for the difference, just know the three extra thin mission tortillas account for 120 cal, 24 carbs, 1.5 fat, and 3 protein.
Nutrition
Tried this recipe?
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Is this recipe in MFP?!
Can I do an egg scrambled instead of a fried runny egg? I’m not a big egg person and can only eat them scrambled
Absolutely!