Baked chilaquiles verde with eggs, crema, and cotija in a baking dish

Chilaquiles Verde Bake

Name: Chilaquiles Verde Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 lb tomatillos; 1 white onion; 4 jalapeños; 1 cup chicken broth; 16 cups thick tortilla chips; 10 large eggs; 1 cup Mexican crema; 1 cup cotija cheese

Tortilla chips baked in green salsa with eggs, crema, and cotija.

Prep: 20 min
Cook: 30 min
Serves 10
Difficulty: medium

Tortilla chips baked in green salsa with eggs and cheese — Mexican breakfast casserole style that feeds ten from one pan.

714Cal

25gProtein

102gCarbs

23gFat

Ingredients

2 lb tomatillos
1 white onion
4 jalapeños
1 cup chicken broth
16 cups thick tortilla chips
10 large eggs
1 cup Mexican crema
1 cup cotija cheese

Instructions

Roast and blend salsa: Roast tomatillos, onion, and jalapeños on a sheet pan at 425°F until charred in spots, about 12 minutes. Blend with broth until smooth, then simmer in a pot 10 minutes until slightly thickened.
Heat the oven: Heat oven to 375°F. Grease a deep 9x13 baking dish or two smaller baking dishes. Warm salsa off heat—you want it hot but not boiling when it hits the chips.
Toss chips with salsa: Toss chips with just enough warm salsa to coat—about two-thirds of the batch. Reserve remaining salsa for serving. Chips should look sauced but not swimming or they will turn to mush.
Bake and add eggs: Spread chips in the pan and bake 8 minutes. Make ten wells, crack an egg into each, and bake 10–12 more minutes until whites are set (165°F) and yolks are jammy.
Finish and portion: Drizzle crema in zigzags, scatter cotija and cilantro, and serve with reserved warm salsa and lime wedges. Portion with a wide spatula to keep layers intact.

Station workflow

Use thick chips only—thin restaurant chips dissolve before eggs finish baking.
Hold extra salsa warm for crew members who want a saucier plate at the line.
Cut radishes and cilantro while the first bake runs so garnish is ready at the oven door.

Cleanup

Soak the baking dish immediately with hot water—baked salsa and cheese glue sets fast.
Rinse the blender with warm water before tomatillo skins dry inside the jar.

Leftovers

Chilaquiles soften overnight; re-crisp on a sheet pan at 375°F for 8 minutes before reheating.
Fold leftovers into breakfast burritos with scrambled eggs and extra hot salsa.