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You are here: Home / Breakfast / Baked Chilaquiles Recipe

Baked Chilaquiles Recipe

October 4, 2018 By Binky 20 Comments

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This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #MakeItMazola and #simpleswap #CollectiveBias

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

green plate with 1 serving baked chilaquiles with bottle of mazola corn oil
Baked Chilaquilas Recipe

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! 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! That’s a good reason to choose Mazola®​ Corn Oil. Did you know that a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil? To learn more about this claim, see  Mazola.com.  Until I worked with them at the beginning of the year, I was unaware of this fact, as well!​

What are Chilaquiles?

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

single serving baked chilaquiles with broken egg yolkI 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, and use Mazola Corn Oil to finish that, as well! In addition, I will use shrimp that is baked along with everything else, instead of my usual chorizo. 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?

Baked chilaquiles recipe procedural photos

  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.
  9. Carefully remove from oven and sprinkle with cheese and top with shrimp. 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.
  10. close up photo baked chilaquiles recipe with egg in cast iron skilletI really like using Mazola Corn Oil for this recipe. It has a very mild flavor and a high smoke point, at 450°F, so the natural flavor of the food can shine through. The neutral  flavor of Mazola  makes it totally multi-purpose, as well! I use it for grilling, sautèing and even for baking!

    close up of egg topped chilaquilesI 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,

    Binky’s Signature

    Recipe

    5 from 10 votes
    BAked Chilaquiles with Shrimp are a lighter version of the typical fried chilaquiles with chorizo
    Print
    Baked Chilaquiles Recipe with Shrimp
    Prep Time
    10 mins
    Cook Time
    18 mins
    Total Time
    28 mins
     

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

    Course: Breakfast, Brunch, entree, Main Course
    Cuisine: Mexican
    Keyword: baked chilaquilas,, chilaquilas,, chilaquiles recipe,
    Servings: 6 servings
    Calories: 540 kcal
    Author: Binky
    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
    1. Heat oven to 400°F. Baste both sides of tortillas with Mazola® Corn Oil. Cut tortillas into bite sized pieces.

    2. Lay, in single layer on baking sheet and bake 10 minutes, until golden brown. 

    3. Meanwhile, warm enchilada sauce in large saucepan. When chips are done, add one handful, at a time and stir to coat tortilla pieces.

    4. 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.

    5. 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.

    Recipe Video

    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

      Filed Under: Baking, Breakfast, Gluten Free, Grocer to Table, Seafood and Fish Tagged With: breakfast, brinner, brunch, chilaquiles, dinner, Mexican

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    Reader Interactions

    Comments

    1. Haley D Williams

      October 4, 2018 at 12:04 pm


      I will be making this for dinner soon! Looks so tasty!

      Reply
      • Binky

        October 4, 2018 at 3:59 pm

        Sooo good! Thanks so much for your comment, Haley! I hope that you and your family enjoy them!

        Reply
    2. Traci

      October 4, 2018 at 1:09 pm


      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!

      Reply
      • Binky

        October 4, 2018 at 4:00 pm

        Thank you Traci! I’m glad you enjoyed it! They are really very easy!

        Reply
    3. Rae

      October 4, 2018 at 2:00 pm


      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!

      Reply
      • Binky

        October 4, 2018 at 4:01 pm

        They really are so easy, and sooo good! Thank you Rae!

        Reply
    4. Courtney

      October 4, 2018 at 2:03 pm


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

      Reply
      • Binky

        October 4, 2018 at 4:01 pm

        Yes, it’s perfect for tortillas that are a bit past their prime! Thank you Courtney!!

        Reply
    5. Jessica Levinson

      October 4, 2018 at 2:17 pm


      This looks so comforting and hearty! My husband would love this for dinner!

      Reply
      • Binky

        October 4, 2018 at 4:02 pm

        Thank you Jessica! I hope your enjoys enjoys them! Let me know!

        Reply
    6. Elaine Benoit

      October 5, 2018 at 1:15 pm


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

      Reply
      • Binky

        October 5, 2018 at 2:08 pm

        Thanks so much, Elaine! The Shrimp was a fun, different addition!

        Reply
    7. Crystal

      October 7, 2018 at 11:20 am


      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.

      Reply
      • Binky

        October 7, 2018 at 11:45 am

        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!

        Reply
    8. Jacqueline Debono

      October 8, 2018 at 7:03 am


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

      Reply
      • Binky

        October 8, 2018 at 3:57 pm

        I think you would like it Jacqui! Give it a try and let me know!

        Reply
    9. Katie Crenshaw | A Fork's Tale

      October 8, 2018 at 7:45 am


      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!

      Reply
      • Binky

        October 8, 2018 at 3:56 pm

        It is easy and so delicious! Thanks, Katie!

        Reply
    10. fiona saluk

      October 8, 2018 at 11:46 am


      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!

      Reply
      • Binky

        October 8, 2018 at 3:55 pm

        Thanks so much, Fiona! I’m glad you enjoyed the recipe!

        Reply

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    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys, 2 dogs and an obsessed cook! I have loved cooking since I was a girl! I will teach you how to answer the age old question, "What's for dinner?" And impart tips and tricks I have learned over the years, to make cooking easier and fun!

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