Ingredients
- 8 cups thick, sturdy tortilla chips
- 2 cups green chile sauce (homemade or store-bought)
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped white onion
- 2 tablespoons chopped fresh cilantro
- 4 large eggs (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Spread tortilla chips evenly in a large oven-safe skillet or 9×13-inch baking dish.
- Warm green chile sauce in a saucepan over medium heat for 2–3 minutes. Stir in salt and black pepper.
- Pour sauce evenly over tortilla chips, gently tossing to lightly coat while maintaining some crisp texture.
- Sprinkle Monterey Jack and cheddar cheese evenly over the top.
- Bake for 10–12 minutes until cheese is melted and bubbly.
- Meanwhile, heat olive oil in a skillet and fry eggs to preferred doneness. Season lightly with salt and pepper.
- Remove chilaquiles from oven and top with fried eggs if using.
- Garnish with chopped onion and fresh cilantro. Serve immediately.
Notes
- Use thick tortilla chips to prevent sogginess.
- Bake immediately after adding sauce for best texture.
- Adjust spice level by choosing mild or hot green chile sauce.
- Add shredded chicken or black beans for extra protein.
- Freezing is not recommended as chips will become too soft.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 210mg
