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Baked Chilaquiles Recipe

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This Chilaquiles Recipe is so easy and tasty! Chilaquiles are great for a hearty weekend breakfast, brunch or even for dinner!

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As you know, if you’ve been reading along with BCC for any amount of time, we are crazy about Mexican Cuisine!  Truthfully, I could live on it! One dish that I haven’t tackled  here on BCC is a Chilaquiles Recipe!

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Well, today, I will rectify that oversight! Instead of frying this whole dish, I will make a few substitutions so that the dish will be lighter than the traditional! I try to watch my cholesterol intake because, as of just recently, my cholesterol is a bit on the higher side!

What are Chilaquiles?

cast iron pan that chilaquiles recipe was baked in with single serving on a plate Pin

According to Wikipedia, chilaquiles are “a traditional Mexican dish. … corn tortilas, fried… red or green sauce… lots of regional variation”

chilaquiles in cast pan with egg topped portion on plate Pin

I bake my own  tortilla chips rather than using salty,  store bought chips. Baking the eggs, rather than frying,  adds less fat to the entire dish.

I also make my own Homemade Enchilada Sauce! In addition, I will use shrimp that is baked along with everything else, instead of my usual chorizo.

single serving baked chilaquiles with broken egg yolkPin

I add canned black beans to increase the fiber and protein in the dish! This is a fantastic use-up for freezer burned or stale tortillas!

How to make this Baked Chilaquiles Recipe?

  1. Baste both sides of tortillas, lightly with Mazola Corn Oil.
  2. Cut the tortillas up into bite sized pieces.
  3. Bake at 400°F for about 10 minutes, until golden brown.
  4. Heat homemade enchilada sauce, or store bought, in a large saucepan. Mix in a handful of tortilla chips at a time.
  5. Mix all tortilla chips, so that they are covered in sauce. Heat on low, stirring often for a few minutes, until chips soften a bit.
  6. Baste cast iron skillet with a bit of Mazola, and layer the chip mixture in, top with drained and rinsed black beans.
  7. Make a hole with your spoon and break eggs into the holes.
  8. Bake at 400°F for 10 minutes. Carefully remove from oven and sprinkle with cheese and top with shrimp. Cook another 10 minutes, or until eggs and shrimp are done to your liking.
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Bake for another 6-8 minutes, until eggs and shrimp are done. Serve warm, with sliced jalapeños, lime wedges, Queso fresco, salsa, lettuce, sour cream or desired toppings.

I hope you enjoyed the post today for this Baked Chilaquiles Recipe. Don’t forget to sign up for my mailing list so that you don’t miss any new recipes! As always,

Enjoy! And have fun cooking! Xoxo,

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Small plate with chilaquiles next to cast iron skillet with shrimp chilaquiles.Pin

Baked Chilaquiles Recipe with Shrimp

This Chilaquiles Recipe is so easy and tasty! Perfect for a hearty weekend breakfast, brunch or even for dinner! Done in less than 30 minutes.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 10 votes
Print Pin Rate
Course: Breakfast, Brunch, entree, Main Course
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 6 servings
Calories: 310kcal
Author: Beth Neels
Cost: $5

Ingredients

  • 12 corn tortillas
  • 1 tbsp Mazola® Corn Oil, for basting tortillas and pan
  • 2 cups enchilada sauce, homemade or store bought
  • 1/2 can black beans
  • 6 eggs
  • 12 medium shrimp
  • 1/2 c mixed cheese for tacos, grated
  • 1 lime, for garnish
  • 1 jalapeño, thinly sliced
  • various toppings, salsa, lettuce, avocado, Queso fresco, sour cream, etc.

Instructions

  • Heat oven to 400°F. Baste both sides of tortillas with Mazola® Corn Oil. Cut tortillas into bite sized pieces.
  • Lay, in single layer on baking sheet and bake 10 minutes, until golden brown. 
  • Meanwhile, warm enchilada sauce in large saucepan. When chips are done, add one handful, at a time and stir to coat tortilla pieces.
  • Baste large cast iron fry pan with Mazola® Corn Oil. Spread the tortilla chips in pan. Add drained black beans on top. Make 6 wells and drop 1 egg into each well.
  • Bake 10 minutes. Remove from oven.  Sprinkle with cheese and top with shrimp. Bake an additional 6-8 minutes, until eggs and shrimp are done.
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Video

Notes

Here is the recipe for Authentic Enchilada Sauce. Sauce can be made a week ahead. Store in refrigerator. Or if you want to store it longer. Freeze.
Feel free to use a can though, if you are short on time.
If you can’t find queso fresco or cotija, you can use a Mexican cheese blend, Monterey Jack or mild cheddar.
Suggested Toppings;
  • shredded lettuce
  • chopped tomato
  • sliced avocado
  • cilantro
  • parsley
  • sour cream
  • cotija cheese
  • queso fresco
  • salsa
  • hot sauce
 

Nutrition

Calories: 310kcal | Carbohydrates: 36g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 203mg | Sodium: 931mg | Potassium: 261mg | Fiber: 6g | Sugar: 6g | Vitamin A: 890IU | Vitamin C: 8.1mg | Calcium: 161mg | Iron: 2.7mg
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20 Comments

  1. 5 stars
    Wow I’m so impressed that you made your own chips for this! It sounds truly amazing, I too never say no to a delicious Mexican meal and could have one daily! Also I had no idea about the cholesterol differences between EVOO and the Mazola corn oil you mention here – thanks for the pro tip!

  2. 5 stars
    This looks fantastic. I love the step-by-step pictures on how to make this. I love making breakfast for dinner. This will be great to make for those nights. YUM!

  3. 5 stars
    I’ve never had chilaquiles! This dish looks amazing. I’d love to give it a try. I’ve pinned it for later!

  4. 5 stars
    I have 3lbs of corn tortillas in my freezer, and I think I know what I’m doing with them, because this looks so crazy good.

    1. This is a really good recipe for tortillas that are a bit freezer burned! Thanks so much, Crystal! Let me know how you like it!

  5. 5 stars
    I love chilaquiles and this looks absolutely mouthwatering!! Love that you used shrimp in this dish and the eggs look perfect!!

  6. 5 stars
    These sound delicious! I never know what to do with leftover corn tortillas – this is the perfect recipe for them!

  7. 5 stars
    Oh, yum!! I really love serving chilaquiles for brunch because they usually pair so incredibly well with big, bold bodied red wines. They’re so easy to make, but really quite impressive. Can’t wait to try your version!

  8. 5 stars
    Love love love chilaquiles, but I must admit, I have a friend who makes them and I piggyback off of hers LOL. Now that I’m seeing your recipe though, I’ll have to try it! Great step by step pics too! Just pinned…thanks!

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