Go Back
+ servings
Print Recipe
5 from 2 votes

Ultimate Chilaquiles

Take your next brunch from ordinary to extraordinary with these delicious and easy chilaquiles.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: Mexican
Servings: 4
Calories: 346kcal


  • 10 (6-inch) corn tortillas
  • Olive oil spray
  • Kosher salt
  • 1 cup jarred salsa
  • 1 cup shredded Mexican blend cheese
  • 4 eggs
  • 2 tablespoons chopped cilantro
  • Optional for serving: avocado slices and Mexican crema or Greek yogurt


  • Preheat oven to 425°F.
  • Spray the tortillas lightly with olive oil. Cut them into tortilla chip-sized pieces. Place them on one of two baking sheets in a single layer and sprinkle them with a pinch of salt. Bake in the oven until crispy, 15-18 minutes. Remove from oven.
  • Arrange half of the tortilla chips in a cast iron skillet or baking dish. Spread ½ cup salsa evenly over the chips and sprinkle ½ cup cheese on top. Arrange the remaining chips on top and top with the remaining salsa and cheese. Bake in the oven until cheese is bubbling and melted. Remove from oven.
  • While the chilaquiles are baking, fry the eggs. Heat a nonstick skillet over medium high heat and spray with olive oil. Crack the eggs into the skillet and cook a few minutes until whites are cooked through and yolks are still runny.
  • Serve the chilaquiles with a fried egg on top and garnish with cilantro. Serve with avocado slices and Mexican crema or Greek yogurt, if desired.


Serving: 0g | Calories: 346kcal | Carbohydrates: 35.1g | Protein: 18g | Fat: 14.7g | Saturated Fat: 7.8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 641mg | Potassium: 0mg | Fiber: 4.4g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg