Chilaquiles usually start with a base of fried corn tortillas. We bake ours instead to save some calories and give them a crispy texture, perfect for absorbing all the smoky, spicy sauce.

EatingWell Magazine, November 2021


Credit: Greg DuPree

Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 350°F. Coat 2 large rimmed baking sheets with cooking spray.

  • Arrange tortillas on the prepared pans. Coat with cooking spray and sprinkle with 1/8 teaspoon salt. Bake, swapping the pans from top to bottom rack halfway through, until the tortilla chips are crispy, about 15 minutes.

  • Meanwhile, combine tomatoes, onion, chipotle, adobo sauce, lime juice, garlic and the remaining 1/4 teaspoon salt in a blender. Puree until smooth. Pour the mixture into a large, high-sided skillet or pot and bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by a third, about 5 minutes.

  • Heat oil in a large nonstick skillet over medium-high heat. Add eggs and cook sunny-side-up until the whites are set, 3 to 4 minutes.

  • Add the tortilla chips to the sauce and toss to coat. Serve topped with the eggs, avocado, cheese and cilantro.


Chipotles in adobo are dried and smoked jalapeños, canned in a tangy tomato-based sauce. A little goes a long way in adding heat and smoky flavor. Once opened, transfer to an airtight container; they'll last for several weeks in the fridge, or up to 3 months in the freezer. Find them with other Latin ingredients at your grocery store.

Nutrition Facts

1 cup chilaquiles & 1 egg
368 calories; fat 21g; cholesterol 193mg; sodium 701mg; carbohydrates 35g; dietary fiber 8g; protein 13g; sugars 5g; niacin equivalents 2mg; saturated fat 4g; vitamin a iu 954IU; potassium 450mg.