Chilaquiles Verdes with Baked Tortilla Chips

The final dish
As seen on
Cookie + Kate
Total Time
55 minutes
Prep Time
25 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(20)

Ingredients

4 servings
  • 16 corn tortillas
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon fine-grain sea salt or 1 teaspoon flaky sea salt
  • 2 teaspoons extra-virgin olive oil
  • 3 cups (24 ounces) salsa verde—either homemade or store-bought
  • 2 tablespoons chopped fresh cilantro
  • 4 fried eggs (optional)
  • 1 avocado, diced
  • ⅓ cup crumbled Cotija, queso fresco or feta cheese
  • 3 tablespoons chopped red onion or green onion
  • 2 tablespoons chopped cilantro
BakingVegetarianEggsBreakfast
How would you rate this recipe?

Preparation

Chef’s notes

Store-bought tortilla chips alternative:
Use 4 generous handfuls of chips instead of these baked chips. You might want to choose a no-salt or lightly salted variety to ensure that your dish isn’t too salty. The only store-bought chips I’ve enjoyed in chilaquiles is Late July’s chia quinoa variety.
Homemade salsa verde note:
My salsa verde recipe yields 2 ½ cups salsa. To make it yield 3 cups as needed for this recipe, increase the tomatillos to 1 ¾ pounds.
Store-bought salsa verde note:
If your jarred salsa tastes dull, liven it up with a squeeze of lime juice and possibly some more chopped fresh cilantro.
Make it gluten free:
Use certified gluten-free tortillas.
Make it dairy free:
Omit the cheese.
Make it vegan:
Omit the eggs and cheese. To make the recipe more hearty, you could serve the chilaquiles on a spread of refried black beans or with black bean salad on top or on the side.
Looking for an ad free version of your favorite recipe?
Thank you for requesting a recipe!
We will send you an email when it's ready.

More recipes by Cookie + Kate