Chilaquiles is the perfect breakfast, lunch or dinner in my eyes! Using leftover carnitas it comes together in a breeze!

I like using sweet potatoes in this recipe, but definitely use corn tortillas if you prefer. I love the balance the sweet potatoes bring with the savory carnitas, semi spicy red sauce, guacamole and eggs. It really is the perfect meal in my eyes.


Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author chericeperkins



  • 2 Sweet Potatoes, peeled and sliced into thin rounds
  • 2 tbsp Avocado Oil

Red Sauce

  • 2 cup Chicken Stock
  • 2 Tomatoes, Peeled
  • 3 Chipotle Peppers in adobo sauce
  • 1 Onion, Diced
  • 2 Garlic Cloves, Diced
  • 1/4 cup Avocado Oil


  • 3 Avocados
  • 1 Lime, Juiced
  • 2 tbsp Cilantro, Chopped
  • Salt and Pepper to taste

To Serve

  • Leftover Carnitas
  • Radishes, sliced
  • 1/2 Red Onion, sliced
  • 1 Jalapeño, diced
  • 4 Fried Eggs
  • Green Onion


Sweet Potato Rounds

  • 1. Peel and slice sweet potatoes into thin rounds . 2. Toss sweet potato slices in 2 tablespoons avocado oil. 3. Air Fry sweet potatoes in batches at 400 degrees, until all potatoes are fried and crispy. Keep a close eye that they don't burn in the air fryer.

Red Sauce

  • Peel tomatoes and add all ingredients to sauce pan and simmer for 20-25 minutes. Blend with immersion blender.


  • Mash avocados, stir in lime juice, cilantro and salt and pepper to taste.


  • Toss sweet potatoes with 1/2 cup of the red sauce. Top with carnitas, fried eggs, radish slices, onions, jalapeños, green onions, cilantro and guacamole and more red sauce if needed.


You can make it more authentic by using corn tortillas instead of sweet potatoes! I love both versions.