Baked Chilaquiles Verde With Eggs Baked Chilaquiles Verde With Eggs

Baked Chilaquiles Verde With Eggs | Food styling by David Grenier | Prop styling by Catherine Doherty Image by: Maya Visnyei

Chilaquiles (pronounced "chee-lah-KEE-lehs") is a Mexican dish that traditionally simmers leftover tortillas in zesty salsa. Our version is a one-pan wonder loaded with zucchini, tomatillo salsa, eggs and tortilla chips that are soft in the pan’s centre and crispy around the edge. 

  • Prep time 10 minutes
  • Total time 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine



In large ovenproof skillet, heat oil over medium-high heat; cook zucchini and salt (if using) until slightly softened, 3 to 4 minutes. Stir in green onions; cook for 1 minute. Reduce heat to low; stir in 1 1/2 cups of the salsa. Remove pan from heat; fold in tortilla chips until evenly coated.

Bake in 400°F oven until tortilla chips in centre of pan are softened and chips around edge are crisp, about 10 minutes. Using spoon, make 6 wells in salsa mixture; crack 1 egg into each well. Continue to bake until whites are set but yolks are still runny, 8 to 10 minutes. Remove from oven. Sprinkle with feta and pepper; spoon remaining salsa over top. Serve immediately with cilantro, avocado and sour cream (if using).

Change it up: Chilaquiles Rojos
We chose a green tomatillo salsa for our chilaquiles, but you can also make a rosy version (called chilaquiles rojos) with red salsa and your favourite red veggies. We suggest sweet red peppers and thinly sliced red onions.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 914 mg
  • Sugars 7 g
  • Protein 11 g
  • Calories 356
  • Total fat 19 g
  • Potassium 486 mg
  • Cholesterol 196 mg
  • Saturated fat 4 g
  • Total carbohydrate 35 g


  • Iron 15
  • Folate 27
  • Calcium 12
  • Vitamin A 23
  • Vitamin C 18
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Lunch & Dinner

Baked Chilaquiles Verde With Eggs