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Healthier Chilaquiles

Prep Time 10 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Cooking Temp: 400  F
Servings: 5
Dietary: Gluten-Free (or omit if using standard tortillas), High Protein
Description

Chilaquiles are one of those wonderfully comforting dishes that make breakfast feel like a special occasion. Crispy tortilla chips, zesty salsa, melted cheese, and perfectly baked eggs come together for a satisfying Mexican-inspired meal with plenty of flavor.

This lighter version keeps all the good stuff while making a few simple changes. Using baked tortilla chips, a moderate amount of cheese, and protein-rich eggs gives you a hearty breakfast without making the dish feel overly heavy. Add a little creamy topping, fresh cilantro, and red onion, and you've got a colorful breakfast that's as delicious as it's pretty.

Ingredients
  • Cooking spray
  • 7 ounces multigrain tortilla chips
  • 24 ounces medium salsa
  • 1 cup water
  • 1 1/4 cups shredded Mexican cheese blend, divided
  • 5 large eggs
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup sour cream
  • 2 tablespoons 2% milk
  • ½ red onion, diced
  • 1/4 cup chopped fresh cilantrotro
  • 1/4 cup crumbled queso frescosco, optional
Instructions
  1. 1
    1. Preheat the oven to 400°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
  2. 2
    2. Place the tortilla chips in the baking dish and sprinkle with 1 cup of the shredded cheese.
  3. 3
    3. Blend the salsa and water until smooth. Pour the salsa mixture evenly over the chips and let them sit for about 5 minutes so the chips can absorb some of the flavorful sauce.
  4. 4
    4. Sprinkle the remaining cheese over the top.
  5. 5
    5. Bake for about 20 minutes. Remove the dish from the oven and use the back of a spoon to make five small wells in the mixture.
  6. 6
    6. Crack one egg into each well. Season with salt and black pepper.
  7. 7
    7. Return the dish to the oven and bake for another 10 to 15 minutes, until the egg whites are set and the yolks are still slightly runny.
  8. 8
    8. While the chilaquiles bake, whisk the sour cream and milk together until smooth.
  9. 9
    9. Remove the chilaquiles from the oven and let them rest for about 5 minutes.
  10. 10
    10. Drizzle with the sour cream mixture and finish with diced red onion, fresh cilantro, and queso fresco, if desired.
  11. 11
    11. Serve warm and enjoy!
Keywords: chilaquiles, Mexican breakfast, healthy breakfast, high protein, protein packed, breakfast, brunch, supper
Read it online: https://morselswithmidge.com/recipe/healthier-chilaquiles/
Morsels with Midge
Food Blogger

Welcome to Morsels with Midge!

Hey there! I’m Midge — the creator, cook, and biggest fan of wholesome, high-protein food on this blog. Here at Morsels with Midge, I’m all about turning nutritious ingredients into delicious, muscle-fueling recipes that feel exciting, tasty, and totally doable for everyday life.