Chilaquiles with Eggs and Verde Sauce
A vibrant Mexican breakfast casserole of crispy tortilla chips layered with tangy green salsa, topped with baked eggs and fresh cilantro. The chips stay tender yet maintain their structure in the sauce, while the eggs cook to creamy perfection on top. Serve with sour cream, avocado, and queso fresco for an authentic, satisfying morning meal.
- Prep
- 10 min
- Cook
- 25 min
- Wait
- 5 min
- Total
- 40 min
- Makes
- 4 servings (one 9×13-inch casserole)
Steps
Before you start
- Preheat your oven to 375°F (190°C)
- Use freshly made or quality store-bought salsa verde—frozen works well too
- Have all ingredients measured and ready before assembling
Combine salsa and sour cream
- In a large bowl, whisk together the salsa verde and sour cream until smooth and well blended.
- Taste and season with salt and black pepper as needed.
- This mixture will coat the chips and create a creamy, flavorful base.
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Ready when: mixture is smooth and well combined
Tip: Don't skip blending the sour cream with the salsa—it mellows the heat and adds richness
Layer chips and sauce
- Spread half of the lightly crushed tortilla chips in a single layer across the bottom of a 9×13-inch (23×33 cm) baking dish.
- Pour half of the salsa-sour cream mixture over the chips, spreading gently to coat.
- Add the remaining chips, then pour the rest of the sauce over top, spreading evenly.
- Let sit for 2 minutes so the chips begin to soften slightly.
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Ready when: sauce is evenly distributed and chips are starting to soak it up
Tip: Don't fully crush the chips—they need some structure to support the eggs and stay interesting in texture
Make wells and crack eggs
- Create 8 small wells or indentations across the surface of the layered chips by pushing down gently with the back of a spoon.
- Crack one egg into each well, spacing them as evenly as possible around the dish.
- Season the eggs with a pinch of salt and black pepper.
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Ready when: all 8 eggs are cracked into wells
Tip: Gently nestle the eggs into wells rather than breaking them directly onto the surface—this keeps them from running all over the dish
Bake until eggs are setOven 375°F / 190°C
- Transfer the baking dish to a preheated 375°F (190°C) oven and bake for 18–22 minutes, until the egg whites are fully set and opaque but the yolks are still soft and slightly jiggly when you gently shake the pan.
- The tops of the eggs should be just barely set, not rubbery.
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Ready when: egg whites are set and opaque; yolks jiggle slightly when dish is moved
Tip: Start checking at 18 minutes—ovens vary, and you want runny yolks, not hard-boiled eggs
Rest and garnish
- Remove the casserole from the oven and let it rest for 5 minutes.
- Sprinkle the crumbled queso fresco and chopped cilantro over the entire dish.
- Serve hot, with sliced avocado and extra sour cream on the side if desired.
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Ready when: cheese is warm and cilantro is vibrant green
Tip: Add cilantro and cheese after baking so they stay fresh and don't wilt or dry out
Good to know
Tips
- For extra richness, drizzle a little Mexican crema or heavy cream over the eggs before baking
- Add sautéed chorizo (1/2 cup cooked and crumbled) between the chip layers for a heartier, protein-packed version
- Serve with refried beans or black beans on the side and warm flour tortillas for scooping
- If you prefer firmer eggs, bake for 22–25 minutes until the yolks are fully set
Make ahead
Prepare the salsa-sour cream mixture up to 1 day ahead and refrigerate. Assemble the dish with chips and sauce up to 30 minutes before baking, then crack the eggs and bake when ready to serve.
Storage & reheating
Best eaten fresh from the oven. Leftover chilaquiles (without egg yolks breaking) keep refrigerated in an airtight container for up to 2 days. Reheat gently in a 350°F (175°C) oven for 10–12 minutes until warmed through. Do not freeze—the texture of the chips deteriorates.
Substitutions
- fresh salsa verde → red salsa (salsa roja). Use the same amount for a slightly smokier, less tangy flavor. The dish will look red instead of green, but tastes equally delicious.
- queso fresco → crumbled cotija cheese or feta cheese. Both provide a salty, crumbly texture. Cotija is more traditionally Mexican; feta is a good substitute if cotija is unavailable.
- sour cream → Mexican crema or Greek yogurt. Crema is thinner and tangier; Greek yogurt is thicker but less tangy. Adjust the ratio slightly if using Greek yogurt (use 0.33 cup).
- crispy tortilla chips → tortilla strips (homemade fried or baked). Use about 2 cups (50 g) of fresh strips. They'll absorb more sauce, so reduce the salsa-sour cream mixture by 0.25 cup.
