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

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Credit: Greg DuPree

Recipe Summary test

active:
30 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tip

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.
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