I am originally from the East Coast, but Papa Bear and I lived in San Diego for close to 10 years!  All that time right next to the Mexican border gave us plenty of opportunities to be spoiled by delicious, authentic Mexican food.  

One of our favorite dishes, that we were exposed to in San Diego, was chilaquiles. Chilaquiles are basically Mexican breakfast nachos.  They are often served with eggs (scrambled or over easy).  Even without the eggs, chilaquiles are delicious at any time of day!  

I can’t necessarily say that this recipe is the most authentic, but it is one that is requested over and over at our house!  Adapted from a recipe from, I choose to use tortilla chips instead of strips of tortilla because I like a little more crunch to my chilaquiles. 

You can make it as spicy or mild as you like with your choice of salsa.  I have even mixed half green salsa and half red salsa and it turned out delicious!  For the meat, I usually use shredded chicken or carnitas that are left over from another meal.  

  • Serve chilaquiles with greek yogurt, slices of avocado, and extra salsa.  
  • For breakfast, try topping with an egg.  
  • For dinner, serve with a side salad of fresh greens and juicy tomatoes.  

I promise, you will enjoy this meal at any time of day!

Mexican Breakfast Nachos
Photo credit to

Please leave a comment / picture / rating when you taste it and let me know what you think.

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Julianna Grimes Bottcher @
Prep Time 30 mins
Cook Time 10 mins
Course Breakfast, Main Course
Cuisine Mexican
Servings 6 servings


  • 1 tablespoon olive or avocado oil
  • 1 cup thinly sliced onion
  • 5 garlic cloves minced
  • 2 cups chicken breast or carnitas cooked and shredded
  • 1 15-ounce can black beans rinsed and drained
  • 1 cup chicken broth
  • 1 cup of your favorite salsa
  • corn tortilla chips
  • 1 cup shredded queso blanco about 4 ounces


  • Preheat oven to 450°.
  • Heat a large nonstick skillet over medium-high heat with oil. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken or carnitas; cook 30 seconds.
  • Transfer mixture to a medium bowl; stir in beans.
  • Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
  • Spray your baking dish with cooking spray. Cover the bottom of an 11 x 7-inch baking dish with a layer of tortilla chips.
  • Layer half of bean and meat mixture over tortilla chips; top with remaining tortilla chips and bean and meat mixture.
  • Pour broth mixture evenly over layers.
  • Sprinkle with cheese.
  • Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

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