Eggs Chilaquiles Verde

Prep Time
Cook Time
Ready In

"In some ways similar to huevos rancheros. It's really easy to put together. Make sure your salsa is only mild to medium for this dish. You can use red salsa if you like."

Original recipe yields 2 servings


  • Serving Size: 1 (277.5 g)
  • Calories 498.6
  • Total Fat - 33.2 g
  • Saturated Fat - 12.4 g
  • Cholesterol - 367.9 mg
  • Sodium - 1053.8 mg
  • Total Carbohydrate - 31.6 g
  • Dietary Fiber - 4.4 g
  • Sugars - 5.1 g
  • Protein - 20.4 g
  • Calcium - 273.6 mg
  • Iron - 2.9 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.1 mg

Step 1

Heat butter in an 8-inch nonstick skillet on low heat.

Step 2

Add corn tortillas one at a time, turning them over as they soften, then folding them, pushing aside and adding another; when they are all soft, arrange them overlapping to cover the bottom of the skillet.

Step 3

Spread salsa over the tortillas then top with cracked eggs; immediately cover and cook over low heat 6-8 minutes or until almost set as you like them, leaving an extra minute of cooking to top with cheese, covering again and allowing it to soften or melt.

Step 4

Sprinkle with cilantro, salt, pepper, paprika or chili powder and drizzle with crema.

Step 5

Cut into pieces (I use a pizza cutter) and serve hot.

Tips & Variations

No special items needed.



I have made lots of different kinds of chilaquiles, and thought the green salsa really made this special. I used less butter. Love all the flavors in this together.

review by:
(2 May 2015)

Bergy (RIP" Forever in our Kitchen)

Wonderful Sunday Brunch. I posted a new recipe for the salsa. Used feta cheese and sprinkled the eggs with a bit of hot paprika. This recipe will be made again. Peppy, tasty and a nice presentation.

(7 Jul 2013)