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Home Breakfast

Baked Chilaquiles with Chorizo and Eggs-Lightened Up

By: Nicole 20 Comments
Posted: 01/07/13 Updated: 02/20/17

This post may contain affiliate links. Please read my disclosure policy.

I mentioned last week that I was desperately missing Mexico, but this week, it’s gotten worse – I’m having full on withdrawals. Every five minutes I look over at Kevin and remind him that this time last year we were laying on the beach, or this time last year we drinking margaritas, or this time last year we were sitting on our balcony watching the sun set behind the Pacific – ahhh what a lovely mental picture… My skin is so pasty and white; I almost don’t even recognize myself. I know, I know, it’s human nature to hibernate in the winter and lose the tan glow that the summer sun bestows upon us, but I don’t like it — not one bit.

Never again am I withholding a beach vacation from myself in January. In my opinion, January is the worst of the worst of months. It’s the first month it’s officially FREEZING, it’s the first month that Kevin’s busy season starts at work, and it’s four whole months before we even feel a glimmer of warmth. But, fortunately or not fortunately for me – depending on the way you look at it—what I lack in Mexican sunshine and heat, I make up for in Mexican food, ten fold. Seriously.

If you need proof here it is:

I made these carnitas last week.

Last night I was craving quesadillas and margaritas, so Kev and I headed over to our local Mexican joint where we proceeded to individually consume an obscenely large fish bowl margarita and copious amounts of chips and guacamole.

This morning I was still craving something spicy, so I made today’s chilaquiles; AND later this week I have another Mexicanish post coming at you. I’m telling you, I can’t get enough.

These chilaquiles are everything I love about Mexican food and more, but are totally acceptable to eat in the morning. If you’re not familiar with this traditional Mexican breakfast dish, you’re not alone. It’s definitely not as well known as the enchilada and doesn’t get as much love as the burrito or taco, but if you have an affinity for crispy tortilla chips, gooey cheese, runny eggs, and a fiery kick; I think it’s safe to say you’ll fall in love with chiaquiles as I have.

Chilaquiles are kind of like omelets in that you can do whatever you want with them. At their simplest form they are just fried tortialla chips, tossed with red or green sauce, then smothered in cheese. Some people opt to add eggs, chicken or some other type of protein. I prefer them to be a little bit more on the hearty side, so I fried up some chorizo, tossed it with the tortillas and enchilada sauce, then cracked the eggs on top and baked the whole dish.

Since I’m trying to watch my waistline just a bit, I lightened the dish up by baking my tortilla chips instead of frying them, used a low-fat mozzarella, and used a scant portion of chorizo. While I wouldn’t call it a “health food” by any means, it’s still healthy enough to not hate yourself if you’ve consumed half the batch…not that I’d know or anything. 🙂


4.5 from 4 reviews
Baked Chilaquiles with Chorizo and Eggs
 
Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
Author: Nicole-Cooking for Keeps
Serves: 4
Ingredients
  • 5 corn tortillas
  • ½ tablespoon olive oil +plus a little more for cooking
  • pinch of salt
  • 1 link chorizo (4 ounces)
  • ¼ onion, chopped
  • 4 eggs
  • ½ cup low-fat mozzarella cheese, shredded
  • ½ cup enchilada sauce, homemade or store-bought (see below for recipe)
  • Enchilada Sauce:
  • ¼ cup onion, diced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 4 ounces tomato paste
  • 1 ½ cups low-sodium chicken stock
  • 3 teaspoons chili powder
  • ¼ teaspoon chipotle powder
  • ½ teaspoon oregano
  • ⅛ teaspoon ground coriander
  • ¼ teaspoon garlic powder
  • 3 teaspoons apple cider vinegar
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 325 degrees.
  2. Cut tortillas in half and then slice into ½ inch strips. Coat in olive oil and sprinkle with a little salt. Spread evenly on a rimmed baking sheet and bake for 10-15 minutes until crispy and brown, tossing halfway through. Remove from oven and set aside. Cook chorizo and onion with a drizzle of olive oil in a cast iron or large non-stick skillet over a medium-high heat until chorizo is cooked through.
  3. Toss ½ cup of enchilada sauce with crispy tortillas and cooked chorizo in the same skillet.
  4. Spread the mixture evenly in the skillet, top with cheese, and then make four little pockets for the eggs to go in.
  5. Crack eggs in pockets and place whole skillet in the oven. Cook until egg whites are cooked through, but yolks are still runny, about 10-15 minutes. Serve right away.
  6. For enchilada sauce: Sauté onion and garlic in olive oil in a small saucepan over medium heat. Add remaining ingredients. Bring to a boil and then reduce to a simmer for 20 minutes. Season with salt and pepper. Makes about 2 cups sauce.
3.3.3077

Meet Nicole

Welcome! My lifelong passion for delicious food and cooking has evolved over time into an equal love of showing you an elevated meal can be easy, approachable and most importantly, tasty. Dive in and find something perfect for you and your family!

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  1. Alejandra says

    Posted on 1/8/13 at 2:39 am

    This looks absolutely amazing! I love chorizo in absolutely everything, especially for breakfast. I want to make this!

    Reply
    • Nicole says

      Posted on 1/8/13 at 3:21 am

      Thanks! Please do make it!

      Reply
    • Nicole says

      Posted on 1/8/13 at 5:56 am

      I also just checked your blog out and after reading about three posts, immediately subscribed. I’m honored you like my recipe! 🙂

      Reply
  2. dominga says

    Posted on 1/8/13 at 6:33 pm

    Looks lovely, will try this soon

    Reply
    • Nicole says

      Posted on 1/8/13 at 7:02 pm

      Thank you!

      Reply
  3. Jeff says

    Posted on 1/14/13 at 9:35 pm

    Can we get anything this good in Puerto Vallarta?

    Reply
    • Nicole says

      Posted on 1/17/13 at 1:59 am

      They’ll be even better in PV!!

      Reply
  4. Ryan Kokemor says

    Posted on 2/28/13 at 3:47 am

    This is Jeremy’s favorite Cooking for Keeps recipe to date! We both agreed that this one is going to make a regular appearance for weekend breakfasts.

    Reply
    • Nicole says

      Posted on 3/3/13 at 3:49 pm

      This is one of my favorite’s too! There’s something about eggs and spiciness in the morning that I love!

      Reply
  5. Georgia says

    Posted on 1/3/15 at 5:29 am

    The taste was great, but the whole thing very nearly didn’t work! There wasn’t nearly enough liquid to really bake the eggs – the eggs were just sitting on top of the tortillas because the enchilada sauce had to be spread thinly. After half an hour in the oven with the temperature increased, the tortilla strips were starting to brown, so I put the skillet back on the stove top and flipped the chilaquiles to let the eggs fry. (delicious, but not as healthy as I’d hoped!) Next time, I’ll add a tin of tomatoes to the enchilada sauce so that there is enough liquid for the eggs to sit in.

    Reply
    • Nicole says

      Posted on 1/4/15 at 10:49 pm

      Sorry you had trouble baking the eggs Georgia!!! Glad it ended up working out for you! Hope you come back! 😉

      Reply
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