This Chilaquiles Recipe is so easy and tasty! Chilaquiles are great for a hearty weekend breakfast, brunch or even for dinner!
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!
What are Chilaquiles?
According to Wikipedia, chilaquiles are “a traditional Mexican dish. … corn tortilas, fried… red or green sauce… lots of regional variation”
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.
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?
- Baste both sides of tortillas, lightly with Mazola Corn Oil.
- Cut the tortillas up into bite sized pieces.
- Bake at 400°F for about 10 minutes, until golden brown.
- Heat homemade enchilada sauce, or store bought, in a large saucepan. Mix in a handful of tortilla chips at a time.
- 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.
- Baste cast iron skillet with a bit of Mazola, and layer the chip mixture in, top with drained and rinsed black beans.
- Make a hole with your spoon and break eggs into the holes.
- 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.
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,
Baked Chilaquiles Recipe with Shrimp
- 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.
- 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.
- shredded lettuce
- chopped tomato
- sliced avocado
- sour cream
- cotija cheese
- queso fresco
- hot sauce
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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!
Thanks so much, Fiona! I’m glad you enjoyed the recipe!
Katie Crenshaw | A Fork's Tale
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!
It is easy and so delicious! Thanks, Katie!
I’ve never had chilaquiles! This dish looks amazing. I’d love to give it a try. I’ve pinned it for later!
I think you would like it Jacqui! Give it a try and let me know!
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.
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!
I love chilaquiles and this looks absolutely mouthwatering!! Love that you used shrimp in this dish and the eggs look perfect!!
Thanks so much, Elaine! The Shrimp was a fun, different addition!
This looks so comforting and hearty! My husband would love this for dinner!
Thank you Jessica! I hope your enjoys enjoys them! Let me know!
These sound delicious! I never know what to do with leftover corn tortillas – this is the perfect recipe for them!
Yes, it’s perfect for tortillas that are a bit past their prime! Thank you Courtney!!
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!
They really are so easy, and sooo good! Thank you Rae!
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!
Thank you Traci! I’m glad you enjoyed it! They are really very easy!
Haley D Williams
I will be making this for dinner soon! Looks so tasty!
Sooo good! Thanks so much for your comment, Haley! I hope that you and your family enjoy them!