Why You’ll Love This Recipe

I enjoy this recipe because it delivers bold flavor with minimal effort. I appreciate that I can make my own baked tortilla chips or use store-bought when I want a shortcut. I also love how customizable it is—different salsas, more heat, or a variety of toppings always work beautifully. Baking the eggs right into the dish saves me from dirtying another pan, which is always a bonus.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

16 yellow corn tortillas (5-inch rounds)
4 Tbsp. canola oil, divided
Kosher salt
2 cloves garlic, minced
3 cups store-bought mild green salsa (from two 16-oz. jars)
1/4 cup low-sodium chicken broth
4 large eggs
Freshly ground black pepper
1/4 cup sour cream
4 tsp. water, approximately
1/4 cup crumbled cotija cheese, queso fresco, or feta
1/4 cup chopped fresh cilantro
1/4 cup diced red onion

Directions

1. I preheat the oven to 400°F with racks in the upper and lower thirds. I brush the tortillas with 3 tablespoons of oil, stack them, and cut each into 8 wedges. I divide them between 2 baking sheets and bake, tossing halfway, until golden and crisp, 15 to 17 minutes. I season each tray with 1/4 teaspoon salt and let them cool slightly.

2. In an oven-safe skillet, I heat the remaining tablespoon of oil over medium-high. I add the garlic and cook until lightly golden, about 1 minute. I pour in the salsa and broth, bring it to a boil, and let it simmer for 2 minutes until slightly thickened. I remove the skillet from the heat and stir in the baked tortilla chips until coated.

3. I make 4 small wells in the chip mixture with the back of a spoon. I crack each egg into a small bowl first, placing one egg into each well. I season the eggs with salt and pepper.

4. I transfer the skillet to the oven and bake until the whites are set and the yolks are just barely set, 12 to 15 minutes.

5. While the chilaquiles bake, I thin the sour cream with about 4 teaspoons of water until it reaches a drizzling consistency.

6. Once out of the oven, I drizzle the sour cream over the dish, then top with cheese, cilantro, and red onion. I serve the remaining toppings on the side.

Servings and Timing

This recipe yields 4 servings. I spend about 10 minutes prepping and the full dish comes together in around 45 minutes, making it an ideal choice for a hearty breakfast or brunch.

Variations

I love switching up the flavors depending on what I crave. Sometimes I use a spicy salsa verde or even swap in a red chile sauce for a totally different profile. When I want extra protein, I add shredded chicken. For a vegetarian version, I keep the base as-is but add toppings like avocado, pickled onions, or sautéed mushrooms. Thick-cut store-bought tortilla chips also work when I need something fast.

Storage/Reheating

Chilaquiles are best enjoyed the same day, but when I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them in a skillet over medium heat and mix in a few fresh tortilla chips to bring back some crunch. I find that adding a spoonful of extra salsa can revive the texture nicely.

FAQs

Can I use store-bought tortilla chips?

Yes, I use thick-cut chips when I want to skip making my own.

How do I keep the chilaquiles from getting too soggy?

I under-soak the chips slightly before baking and make sure some chips stick out at the edges for crunch.

Can I make this spicier?

Absolutely. I use spicy salsa, add fresh chiles, or drizzle on hot sauce.

Can I make this without eggs?

Yes, I bake the chips in the salsa and finish with cheese and toppings.

Can I use red salsa instead of green?

Yes, red salsa or chile sauce creates chilaquiles rojos.

What skillet works best?

I prefer a cast-iron or any oven-safe skillet large enough for the chips and eggs.

How do I avoid overcooking the eggs?

I check them early and pull the skillet from the oven as soon as the whites set.

Can I add meat?

Yes, cooked chicken, or carnitas work well.

What toppings pair well?

I love cotija, cilantro, onion, avocado, radishes, and crema.

Can I serve this for dinner?

Definitely. It makes a hearty, flavorful meal any time of day.

Conclusion

I love how Chilaquiles Verde combine vibrant flavors, satisfying textures, and simple prep into one crave-worthy dish. Whether I’m making them for brunch with friends or a cozy breakfast at home, they always feel comforting, customizable, and endlessly delicious.