This post was last updated on July 23, 2020 by India
Easy Baked Chilaquiles Verdes is an easy take on a traditional Mexican breakfast dish. In this dish, tortillas are fried until crispy, baked with salsa and eggs, and topped with fresh cilantro, salty cotija cheese, and sliced radishes!
Chilaquiles: A Traditional Mexican Breakfast
The first time I had chilaquiles was in a local hotel in Phoenix, Arizona when I was traveling for work. The moment the server brought them to my table, I instantly thought of them as delicious, saucy breakfast nachos! Chilaquiles is a traditional Mexican breakfast made with lightly fried corn tortillas simmered in red or green salsa. They can be served with shredded chicken, refried beans, black beans, scrambled eggs, or fried eggs. Like nachos, you can customize and top them with whatever you want! Think fresh salsa, cilantro, radishes, squeeze of lime, cheese, avocado, or sour cream. A warm dish of chilaquiles is so comforting and seems to warm up the body from the inside out!
What are Chilaquiles Verdes Made Of?
These Easy Baked Chilaquiles Verdes are made of lightly fried corn tortillas tossed with salsa verde and baked with eggs. I’m kinda obsessed with them! Here is everything you need to make this recipe:
- Corn tortillas.
- Avocado oil. For lightly frying the corn tortillas.
- Eggs.
- Salsa Verde. My favorite salsa verde is Sam’s Choice Salsa Verde from Walmart. I fell in love with it when we lived in Arkansas! If you don’t shop at Walmart, Herdez Salsa Verde is a good alternate. Pre-made salsa verde makes this recipe so easy but doesn’t sacrifice any flavor.
- Cilantro.
- Cotija Cheese. Or substitute crumbled goat cheese or feta cheese.
- Radishes. Or top with Quick Pickled Radishes!
- Lime. Just a squeeze before serving brightens the whole dish!
How to Make Easy Baked Chilaquiles Verdes
Traditionally, corn tortillas are lightly fried and simmered in the salsa with eggs, if using. Instead, I prefer to lightly fry the corn tortillas, mix them with salsa, top with eggs, and bake until the eggs are cooked. With my method, the eggs are more evenly cooked and I haven’t had any issues with the tortillas sticking to the bottom of the pan. Here is how to make Easy Baked Chilaquiles Verdes step by step:
- Cut the tortillas. Stack the tortillas and cut the tortillas into eighths (see photo 1).
- Fry the tortillas. Working in batches, warm some of the avocado oil in a large skillet until shimmering. Add about half of the tortillas and fry until slightly crispy and lightly brown, about 1 – 2 minutes per side (see photo 2).
- Add the eggs. Using a medium-sized saute pan, stir the salsa verde and fried tortillas together. Make 4 wells and carefully crack one egg into each well (see photo 3).
- Bake the chilaquiles. Bake the chilaquiles until the whites are set and yolks have reached the desired doneness (see photo 4).
- Garnish and serve! Top with your favorite toppings! I like a sprinkling of fresh cilantro, thinly sliced radishes, salty cotija cheese, and a squeeze of lime (see photo 5). Avocado, quick pickled red onions or quick-pickled radishes and sour cream would also be delicious!
Are Chilaquiles Gluten Free?
Yes! When using corn tortillas, these Chilaquiles Verdes are gluten free!
Can I Bake Chilaquiles?
Yes, you can bake chilaquiles! Traditionally, corn tortillas are lightly fried and simmered in the salsa with eggs. I prefer to bake chilaquiles until the eggs are cooked. By baking, I’ve found the eggs are more evenly cooked and I haven’t had any issues with the tortillas sticking to the bottom of the pan.
Can you reheat Chilaquiles?
Because the tortillas will get very soggy, these Chilaquiles are best fresh out of the oven.
OTHER RECIPES YOU’LL LOVE
If you like this Chilaquiles Verdes Recipe, here are some other recipes you’ll love:
- Guacamole – I think this is my mother-in-law’s favorite dish I make..the best!
- Classic Margaritas – the only classic margarita recipe you’ll need!
- Chicken Tinga Tacos – make these in your instant pot or slow cooker
- Quick Pickled Red Onions – perfect for summer BBQs
DID YOU MAKE THIS Easy Baked Chilaquiles Verdes Recipes?
I love this recipe and think you will too! If you’ve tried this recipe or any other recipe on the blog, please rate this recipe and let me know how you liked it in the comments below, I love hearing from you! You can also like me on Facebook and follow me on Instagram and Pinterest to see more delicious meals I’m cooking! You can also mention @indiafromindianaor tag #indiafromindiana on Instagram so I can see what you’re making in the kitchen.
HELPFUL RECIPE INFORMATION
All recipes are tested and developed in my home kitchen. Unless otherwise stated, I always use extra virgin olive oil and this Himalayan pink salt in my recipes.
Easy Baked Chilaquiles Verdes
Easy Baked Chilaquiles Verdes is an easy take on a traditional Mexican breakfast dish. In this dish, Tortillas are fried until crispy, baked with salsa and eggs, and topped with fresh cilantro, salty cotija cheese, and sliced radishes!
Ingredients
- 4 corn tortillas
- 3 teaspoons avocado oil divided
- 16 oz salsa verde
- 4 eggs
- limes optional, for serving
- 4 oz cotija cheese optional, for serving
- 1/4 cup cilantro optional, for serving
- 4 radishes optional, for serving
Instructions
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Preheat the oven to 400 degrees.
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Cut the corn tortillas into eights.
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In a large skillet and working in batches, heat 1 teaspoon of avocado oil until shimmering. Add half the corn torillas and fry until slightly crispy and brown around the edges, about 1 minute per side. Remove and place on a paper towel lined plate. Heat the remaining avocado oil and fry the remaining tortillas. Place on the paper towel lined plate when done.
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In an oven safe medium sized saute pan, add the remaining 1 teaspoon avocado oil to coat the entire bottom of the pan. Add the salsa verde and crispy tortillas. Gently stir to coat the fried tortillas.
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Make four wells in the tortilla and salsa mixture. Carefully crack an egg into each well.
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Bake at 400 for about 15 - 20 minutes or until whites are set and yolks have reached desired doneness.
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Squeeze with lime and sprinkle with chopped cilantro, thinly sliced radishes, and crumbled cotija cheese, if desired. Serve!
Recipe Notes
- Nutritional information is an estimate based on four (4) servings.
MAKE IT GLUTEN FREE
Recipe is gluten free as written.
How to Reheat
Because the tortillas will get very soggy, these Chilaquiles are best fresh out of the oven.
DID YOU MAKE THIS Easy Baked Chilaquiles Verdes Recipes?
If you’ve tried this recipe or any other recipe on the blog, please rate this recipe and let me know how you liked it in the comments below, I love hearing from you! You can also like me on Facebook and follow me on Instagram and Pinterest to see more delicious meals I’m cooking! You can also mention @indiafromindianaor tag #indiafromindiana on Instagram so I can see what you’re making in the kitchen.
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