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4 from 2 votes

Dairy Free Chilaquiles

These are the easiest chilaquiles made gluten and dairy free!
Course Main Course
Cuisine Mexican
Keyword chilaquiles vegan, dairy free chilaquiles, easy chilaquiles, red chilaquiles recipe
Servings 4
Calories 361kcal


  • 12 Corn Tortillas sliced into 4 triangles
  • 1/4 cup Avocado oil or vegetable oil
  • 1 jar Pace®
  • 1 1/2 cups Enchilada Sauce
  • 1/2 cup Shredded Cheese
  • 1 Avocado garnish
  • 1 tsp Cilantro garnish
  • 1 tsp Green Onions garnish


  • If you are making the chips from scratch then this is your first step. Slice each corn tortilla into 4 equal triangles and then add about 1/4-1/2 cup of oil in a large frying pan. I used avocado oil, but vegetable oil works just fine.
  • Place as many triangles as you can fit in the pan without them touching each other. Let them cook about 1-2 minutes, flip and cook another minute. Remove them from the pan and place on a plate lined with paper towels. Repeat until all the tortilla chips are done.
  • Set the chips aside and start the sauce. In a large cast skillet (I prefer cast iron) add the enchilada sauce and Pace Picante sauce. Heat through, once a light simmer starts turn the heat off and add all of your chips smothering them in the sauce. Top with your shredded cheese.
  • If you are using regular regular cheese the hot sauce should melt it, but vegan cheese is harder to melt so I put the skillet in the oven on a lo broil until our cheese softened (this step is optional).
  • Add all of your toppings and serve warm.


This is such an easy delicious recipe and you can enjoy for any meal. We will be eating this for breakfast with eggs on top very soon. Enjoy!

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Calories: 361kcal | Carbohydrates: 27g | Protein: 8g | Fat: 26g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 1826mg | Potassium: 646mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1399IU | Vitamin C: 9mg | Calcium: 132mg | Iron: 2mg