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Camping Chilaquiles Recipe

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This camping chilaquiles recipe is so simple and comes together in a snap. Everyone who has tried this sensational recipe is hooked for life.

chilaquiles recipe

Camping breakfast chilaquiles recipe is the best way to start your day when out in the woods.

Camping every summer at Sparks Lake is one of our cherished family memories. With a huge amount of family and friends, we have all camped together or at least near each other so the kids could play every summer.

We made this amazing recipe at our campsite and the heavenly smells gradually brought the rest of the family sliding over to our campsite to share a plate. We love these amazing flavors for breakfast or as an early lunch, it’s so filling and satisfying! Adults and kids alike seemed to enjoy these amazing chilaquiles.

Chilaquiles

How to make chilaquiles?

All you need is a pile of stale corn tortillas or tortilla chips to start making this great chilaquiles recipe. If you are using stale tortillas most people cut them in quarters and fry them until they are crispy. So an easy hack is to just use crispy tortilla chips that have been fried. Juanitas are our favorite chip for this because they are fried in oil and not baked. Make sure to get a good quality chip if you go that route or fry your own tortillas.

Once you are done frying them or pouring the chips in pour enchilada sauce all over them. Stir to coat with the sauce and then add your ingredients. If you are doing this in a dutch oven I like to do it in layers more like a lasagna. So I will layer in chips and sauce at the bottom, a layer of filling and then another layer or chips and sauce until it’s full.

Then top with eggs and cheese and bake it slowly over the fire.

What are chilaquiles?

Chilaquiles are pretty much the best breakfast in the world, hands down. Chilaquiles is a Spanish word describing a dish of fried tortilla strips typically topped with a spicy tomato sauce and cheese. Most of the recipes you will find out there have runny eggs cooked on top. They come in two colors of sauces, either red or green. The green sauce is called Chilaquiles Verde sauce. The red sauce is called Chilaquiles Rojo and tends to be on the spicer side.

Chilaquiles

More wonderful camping recipes:

Camping Mac n Cheese with Kielbasa Recipe

Camping Breakfast Burritos 

Camping Dutch Oven Chicken and Dumplings

 Camping Maple Sriracha Chicken Kabobs

Camping Overnight Oats Recipe

 Camping Mexican Corn

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Camping Chilaquiles

This camping breakfast chilaquiles recipe is so simple and comes together in a snap. Everyone we know who has tried this recipe is hooked for life!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Print Pin Recipe

Ingredients

  • 1 15- oz bag Juanitas tortilla chips
  • 1 16- oz can enchilada sauce
  • 1/2 cup cotija cheese
  • 6 eggs

FILLING

  • 1 cup roasted corn
  • 1 cup cooked ground beef
  • 1 4- oz can diced green chiles
  • 1 lime juiced
  • sea salt, to taste
  • ground black pepper, to taste

SERVE WITH

  • crumbled cotija cheese
  • Chopped cilantro
  • Mexican crema sauce
  • Lime slices
  • Hot sauce

Instructions

  • Combine filling ingredients. You can substitute any meat or veggie for the corn and ground beef. Toss filling with green chiles, lime juice and season to taste. If filling ingredients are bland, a bit of cumin can help punch up the flavor.
  • Grease Dutch Oven with olive oil or line it with foil for easier clean up.
  • Pour in a layer of corn tortillas, then 1/3 of filling mixture, 1/3 of cheese and a generous pour of enchilada sauce. Continue layers until you get to the top.
  • Create indentations for each egg. Sprinkle cotija cheese over the top and crack eggs into each nest, season with salt and pepper and cover with lid or foil.
  • Place on the grate of a campfire for approximately 15-30 minutes depending on how hot your fire is. Or place ten pieces of hot charcoal in a circle on the ground and place the dutch oven over that. Then top the dutch oven with 6-8 pieces of charcoal. Replace them as needed when they cool off.
    Cook until dish is cooked through and egg whites are set with runny yolks.
  • Serve with cotija, crema, cilantro, lime slices and hot sauce.

Nutrition

Serving: 1g | Calories: 467kcal | Carbohydrates: 49g | Protein: 19g | Fat: 23g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1007mg | Potassium: 347mg | Fiber: 5g | Sugar: 6g | Vitamin A: 698IU | Vitamin C: 11mg | Calcium: 179mg | Iron: 3mg
C

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About Dani Meyer

Hi, I’m Dani! I’m most importantly mama to 3 wild little dudes. I spend my days cooking, photographing and exploring the Pacific Northwest. I'm a full time food blogger and online business coach.

I’m the author of Stress Free Camping, a 120+ page guide on making epic food in the woods. I’m also the founder of Food Blogger Entrepreneurs, the leading online academy and private community for food bloggers. → More About Dani

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