Baked Chilaquiles with Chorizo and Eggs
Prep time: 
Cook time: 
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Serves: 4
  • 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
  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.
Recipe by Cooking for Keeps at