Easy Chilaquiles Recipe
Prep time
Cook time
Total time
This easy chilaquiles recipe is a fantastic way to use up all those stale corn tortillas languishing in your cupboard. We added eggs, roasted corn and pickled red onion to take this to a whole new level!
Serves: 5-6 servings
  • 10-12 large tomatillos
  • 2 poblano chiles
  • 2 jalapeños
  • 2 large onions, coarsely chopped
  • ½ cup cilantro
  • Juice of 1 lime
  • Salt and freshly ground black pepper
  • Olive oil
  • 20 corn tortillas, cut into eighths
  • Sauce (above)
  • ½ cup crumbled cotija cheese
  • 5-6 eggs
  • roasted corn (or whatever filling you have on hand)
  • Toppings:
  • Chopped fresh cilantro leaves, for garnish
  • Lime slices, for garnish
  • Quick pickled red onions (slice onions and let rest in rice wine vinegar for 15 mins)
  • Hot sauce
  • Mexican crema sauce
  1. Broil tomatillos, poblanos, jalapenos, and onions until charred nicely, keep an eye on them!
  2. Puree in food processor with cilantro, lime and salt and pepper. Adjust seasoning to taste.
  3. Cover bottom of baking dish with olive oil. Layer corn tortillas in with sauce, cheese and any toppings desired. (It is best to cover all tortillas so they don’t dry out). Top with cracked eggs if desired.
  4. Bake for 20 minutes at 350 degrees until top is browned and cooked through and egg whites are set with runny yolks.
  5. Top with cilantro, lime slices and pickled red onions. Serve with hot sauce and crema if desired.
Recipe by The Adventure Bite at https://theadventurebite.com/easy-chilaquiles-recipe/