Gluten-Free Green Chilaquiles Recipe
Updated Mar 03, 2021, Published Dec 24, 2020
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If you think you may have one too many eggnogs tonight or tomorrow, I have an excellent way for you to help kick that hangover and refuel your body. This Gluten-Free Green Chilaquiles recipe is comfort food at its finest. Savory, simple, and not just good for breakfast but for any time of the day!
I used Xochitl gluten-free corn tortilla chips in this recipe (they make Christmas colored – red and green – ones too, which might look pretty cool in this and other recipes, but I used the traditional ones for mine). I also used their salsa, which is phenomenal! Be sure to look for gluten-free enchilada sauce, as enchilada sauce often contains gluten or wheat as a thickener.
Get more gluten-free breakfast recipes to start your morning off right!
Gluten-Free Green Chilaquiles Recipe
Ingredients
- 6 cups Xochitl corn tortilla chips, (about ¾ bag)
- 1 tablespoon olive or vegetable oil
- 1 (15 ounce) can green enchilada sauce
- 6 large eggs
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- ½ cup chopped fresh cilantro leaves
- ½ cup crumbled cotija cheese
- 1 Fresno chili, , thinly sliced
- Xochitl salsa of choice, , for serving
Instructions
- Preheat oven to 350 degrees. Place the tortilla chips on a sheet pan and cook for 5 minutes.
- Heat the oil in a large skillet. Add the enchilada sauce and cook, stirring, for 2 minutes. Reduce the heat to medium-low. Whisk the eggs with ½ teaspoon salt and ½ teaspoon pepper. Pour into the hot sauce and cook, stirring occasionally, until the eggs are fully incorporated into the sauce and set, about 10 minutes. Add the tortillas back into the pan and stir to make sure they are fully coated with sauce.
- Top with the cilantro and cheese and serve immediately. Serve with salsa on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love it! It’s my favorite chilaquiles recipe now and I make it almost weekly. Thank you for sharing!