Looking for a dinner recipe that’s packed with bold flavors and comforting textures? This chilaquiles dish delivers a perfect balance of zesty tomatillo salsa, crispy tortillas, and rich baked eggs.
It’s a meal that brings the warmth of Mexican-inspired cuisine straight to your table, perfect for a cozy evening or a crowd-pleasing brunch alternative.
Why Chilaquiles Make the Perfect Dinner Option
Chilaquiles are a beloved Mexican dish known for their versatility and heartiness. This particular recipe elevates the classic with a casserole-style approach that’s ideal for dinner.
Layers of crunchy tortillas meet gooey melted cheese and tangy homemade tomatillo salsa, creating a comforting yet vibrant meal. It’s a dinner option that feels special yet is easy to assemble with a bit of prep.
You can make this recipe ahead of time, especially the salsa, so the final dish comes together effortlessly. This makes it perfect for busy weeknights or when you want a no-fuss meal that still feels like a treat.
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Tips for Making It Your Own
This recipe offers plenty of room for customization. Whether you’re cooking for dietary needs or simply looking to switch things up, here are a few ways to modify it:
- Vegan version: Skip the eggs and cheese, and instead add black beans or tofu for protein. Use a dairy-free cheese alternative to maintain the creaminess.
- Gluten-free option: Since this dish already uses corn tortillas, it’s naturally gluten-free. Just double-check your store-bought salsa, if using, to ensure compliance.
- Spice level: Adjust the heat by adding or reducing the number of jalapeños and poblanos. A drizzle of hot sauce before serving is also a great touch for spice lovers.
These tweaks ensure that everyone at the table can enjoy this satisfying dinner recipe.
The Importance of Tomatillo Salsa
At the heart of this dish is the tomatillo salsa, which provides a tangy, slightly smoky flavor that ties everything together. The freshness of cilantro, lime, and roasted tomatillos creates a sauce that’s zesty and bright, perfectly balancing the richness of the cheese and eggs.
While the recipe provides instructions for making it from scratch, you can also use store-bought salsa for convenience without sacrificing flavor.
If you’re a fan of meal prep, consider doubling the salsa recipe—it stores well in the fridge and can be used for tacos, enchiladas, or even as a dip for chips.
How to Serve & Pair This Dish
This chilaquiles dinner recipe is filling enough to stand alone, but you can easily pair it with complementary sides for an even more robust meal. Here are a few ideas:
- Side salad: A simple green salad with avocado and lime vinaigrette balances the richness of the dish.
- Beans or rice: Serve with refried beans or Mexican rice for an authentic touch.
- Toppings galore: Garnish with pepitas, sour cream, or extra cilantro for added texture and flavor.
For beverages, try pairing this meal with a refreshing agua fresca, a citrusy margarita, or even a chilled sparkling water with lime.
Why You’ll Love This Dinner Recipe
This chilaquiles recipe isn’t just delicious—it’s practical. Its make-ahead components and easy assembly mean you can spend less time in the kitchen and more time enjoying your meal.
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If you’re looking to shake up your dinner routine, this recipe is a perfect way to introduce vibrant, Mexican-inspired flavors to your table. It’s satisfying, customizable, and undeniably delicious—a meal you’ll want to make again and again.
Chilaquiles with Tomatillo Salsa & Baked Eggs for Dinner
Ingredients
For the Tortillas:
- 8 6- inch corn tortillas
- Oil for brushing
- Kosher salt
For the Tomatillo Salsa:
- 1½ pounds tomatillos husks removed
- 1 small white onion halved lengthwise
- 1 fat garlic clove
- 1 jalapeño halved lengthwise and seeded
- 1 poblano chile stemmed, halved lengthwise, and seeded
- 1½ cups coarsely chopped fresh cilantro leaves and tender stems
- ½ teaspoon lime juice plus more to taste
- Kosher salt
To Assemble the Chilaquiles:
- 10 ounces Monterey Jack cheese grated
- 6 large eggs
- Freshly ground black pepper as needed
- Toasted pepitas for garnish (optional)
- Sour cream or Mexican crema as needed (optional)
Instructions
- Bake the Tortillas: Preheat your oven to 450°F. Arrange the corn tortillas in a single layer on a baking sheet. Lightly brush them with oil and sprinkle a pinch of kosher salt on top. Bake for 15 to 20 minutes, or until the tortillas are crisp and golden.
- Roast the Vegetables for the Salsa: Cut the onion into ¼-inch-thick slices. Spread the onion slices, tomatillos, garlic clove, jalapeño, and poblano chile on a large baking sheet. Roast in the oven without oil until the vegetables are charred and softened, about 15 to 20 minutes. It's fine if the onions and garlic develop some color but don't fully soften.
- Blend the Salsa: Place the roasted vegetables in a food processor along with 1 cup of chopped cilantro, lime juice, and ½ teaspoon of salt. Process the mixture until smooth, yielding approximately 2 cups of salsa. Taste the salsa and adjust seasoning with additional lime juice or salt as needed.
- Prepare the Baking Dish: Lower the oven temperature to 375°F. Spoon a small amount of the salsa to coat the bottom of a 9-inch square baking dish or a 1½- to 2-quart shallow gratin dish.
- Assemble the Chilaquiles Layers: Lay some of the crisp tortillas on top of the salsa in the dish, then add more salsa and a handful of grated Monterey Jack cheese. Continue layering tortillas, salsa, and cheese until all the ingredients are used up, finishing with a layer of salsa and a sprinkle of cheese. Set aside ½ cup of the cheese for garnish. Transfer the dish to the oven and bake for 20 minutes.
- Add the Eggs: Crack the eggs over the top of the chilaquiles, spacing them evenly. Lightly season the eggs with salt and freshly ground black pepper. Return the dish to the oven and bake for another 6 to 10 minutes, or until the egg whites are set but the yolks remain soft and runny.
- Prepare the Garnish: While the eggs bake, dice the remaining onion into small pieces to make ¼ cup. Mix it with the remaining ½ cup of cilantro in a small bowl.
- Finish and Serve: Once the eggs are cooked to your liking, remove the dish from the oven. Sprinkle the onion-cilantro mixture on top and garnish with the reserved cheese, toasted pepitas, and a dollop of sour cream or crema, if desired. Serve immediately and enjoy your chilaquiles!
Notes
- For convenience, substitute 2 cups of store-bought salsa for the tomatillo salsa.
- This dish can be prepared ahead of time up to the assembly step; simply bake fresh before serving.
- Serve with a side of black beans or a fresh salad for a complete meal.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.