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Cheesy Baked Chilaquiles

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Cheesy Baked Chilaquiles combine sturdy tortilla chips, flavorful salsa, melted cheese, and baked eggs in an easy casserole-style breakfast. Fresh avocado, cilantro, crema, cheese, and lime add a bright finish to the warm, savory dish.

Ingredients

  • 8 ounces sturdy tortilla chips
  • 2 cups red or green salsa
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 6 large eggs
  • 1/2 cup black beans, drained and rinsed, optional
  • 1/2 cup cooked shredded chicken, optional
  • 1/4 cup finely diced red or white onion
  • 1 tablespoon olive oil or cooking spray
  • 1 avocado, sliced
  • 1/2 cup crumbled queso fresco or cotija cheese
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup sour cream or Mexican crema
  • 1 jalapeño, thinly sliced, optional
  • Lime wedges
  • Sliced green onions, optional

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
  2. Warm the salsa in a small saucepan over medium heat for a few minutes, without bringing it to a boil.
  3. Spread half of the tortilla chips across the bottom of the prepared baking dish. Spoon some of the warm salsa over the chips without completely soaking them.
  4. Sprinkle half of the Monterey Jack and cheddar over the chips. Add the optional black beans or shredded chicken and some of the diced onion.
  5. Arrange the remaining tortilla chips on top. Spoon over the remaining salsa and sprinkle with the remaining shredded cheese.
  6. Use the back of a spoon to create six small spaces in the tortilla mixture. Carefully crack one egg into each space, keeping the yolks intact.
  7. Bake for 15–20 minutes, until the cheese is melted and bubbly and the egg whites are set. Adjust the baking time according to the desired firmness of the yolks.
  8. Remove from the oven and let the chilaquiles rest for about 5 minutes.
  9. Top with sliced avocado, crumbled queso fresco or cotija, cilantro, sour cream or crema, optional jalapeño, and optional green onions.
  10. Serve warm with lime wedges for squeezing over each portion.

Notes

  • Use thick, sturdy tortilla chips and avoid completely soaking them with salsa to preserve some crisp texture.
  • Red or green salsa both work well; salsa verde creates a brighter, tangier variation.
  • For chicken chilaquiles, add cooked shredded chicken between the layers. Rotisserie chicken works well.
  • For a meat-free variation, add black beans and optional corn.
  • For extra heat, use spicy salsa and add sliced jalapeños, serrano peppers, or hot sauce.
  • Cooked and drained Mexican-style chorizo can be added between the tortilla and cheese layers.
  • For make-ahead preparation, prepare the toppings, cheese, and salsa separately and assemble shortly before baking to prevent soggy chips.
  • Refrigerate leftovers promptly in an airtight container for up to 3–4 days.
  • Reheat leftovers in a 350°F (175°C) oven for the best texture or microwave individual portions until hot.

Nutrition

Find it online: https://thefamilycooking.com/cheesy-baked-chilaquiles/