Chilaquiles (Spanish pronunciation: [tʃilaˈkiles]) is a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sweet mexican cream (crema), and it is served with refried beans. Like many dishes, regional and familiar variation are quite common.

In central Mexico it is common for the tortilla chips to remain crisp. To achieve this, all ingredients save the salsa are placed on a plate and the salsa is poured at the last moment, seconds before serving. It is commonly garnished with cream, shredded queso fresco, raw onion rings and avocado slices. The image on the right clearly shows chilaquiles prepared this way, as the chips are visibly firm and stiff, and the salsa does not completely cover them.