Baked Chilaquiles Rojas – a delicious recipe with eggs, corn tortillas, salt, tomatoes, onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat oven to 425 degrees. Cut up the tortillas into chip sized triangles and distribute evenly onto baking sheets. Bake in oven until slightly crunchy, about 7-10 minutes. Remove from oven, spray with a small amount of cooking spray and lightly salt the chips. Keep the oven on.
2
In a blender, liquefy together the tomatoes, half onion, garlic, and pepper. Pour liquid into a large oven-safe heavy skillet and heat over medium high heat, stirring occasionally for 12 minutes. Salt to taste. Add the chips to the sauce and thoroughly mix together until the chips are fully coated. Sprinkle the Mexican cheese blend on top of the mixture. Crack the eggs over the top of the mixture and transfer the skillet to the oven until the egg whites are just set and the yolks still runny - about 8 minutes. Carefully remove from oven and garnish with cilantro.
3
Optionally, serve with guacamole and sour cream on the side.
570
kcal
Calories
27
g
Fat
55
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 large eggs, 10 fresh corn tortillas, Sea salt, 3 medium tomatoes, and more.
Yes, Baked Chilaquiles Rojas falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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