I always go for Chilaquiles when I see them in the Mexican breakfast buffet. So why not make them at home?
They are not difficult and you can make them easily with the ingredients available in the Mexican section.
I like corn tortillas for these because they are sturdier than flour ones. I think flour ones would get too soggy. You would be better off with large Nacho chips if you can’t find corn tortillas.
You use 1 tortilla per person in the ‘casserole’ but I like to crisp up a couple more to serve on the side because they stay crisper and ensure you can scoop up all the gooey goodness!
I serve them with prefab Mexican Green Sauce
This is my take on this dish. The traditional dish deep fries the tortillas and stirs the eggs into the green sauce with the tortillas in a skillet. I prefer to keep my egg whole. But if the yolk breaks don’t sweat it… you’ll be closer to the traditional!
I also find it very easy to bake the eggs in the oven to keep them whole.
You can easily scale this recipe up to serve a crowd. Just plan on one broken tortilla and 1 egg per person. Or for a really hearty serving 2 tortillas and 2 eggs per person!
You can make enough to feed a good crowd in a 9 X 13 casserole dish.
I find the Green sauce is spicy enough I don’t really sweat the optional garnishes. The Cotija cheese is a nice touch if you can find it. If not substitute Feta cheese. Feta matches the saltiness and texture of Cotija best.
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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- 2 corn tortillas more tortillas for serving on the side if desired
- 1 Tbsp vegetable oil
- 1/2 cup Monterey Jack cheese shredded
- 2 eggs
- 4 Tbsps Mexican Green Sauce
- onion optional
- sour cream optional
- salsa optional
- Cotija cheese for garnish substitute Feta if desired -optional
Ingredients
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- Preheat oven to 350 degrees. Spray an oven proof dish.
- Heat vegetable oil over medium high heat. Pan fry 2 tortillas (separately) until they are toasted and crispy. Break roughly into 8 pieces each. Crisp other tortillas if you plan to serve more on the side.
- Layer half the broken tortillas and 2 Tbsps of the Green Mexican sauce. Layer the rest of the broken tortillas. Try to keep some tortilla pieces toward the edge so they are not buried in the cheese and green sauce to come.
- Break two eggs toward each end of the dish. Sprinkle shredded cheese evenly around the casserole. I tend to not put cheese directly on the eggs. Top the eggs with the remaining 2 Tbsps of green sauce.
- Bake for about 20 minutes until eggs are the consistency you want.
- Serve hot with additional tortillas and garnishes as you wish.
Variation: You can replace eggs with 4 oz of shredded, cooked chicken if desired.
Nutrition includes onion garnish and 1 oz Cotija cheese.