Makes 8
Prep 60 m
Cook 28 m



  1. 1 of 4 Heat oven to 350 degrees F. Spray 3 baking sheets with nonstick cooking spray. Place tortilla strips on baking sheets in a single layer. Bake for 15 minutes or until crisp. Remove from oven and set aside.
  2. 2 of 4 Place oil in a large skillet over medium-high heat; add garlic, onion, and jalapenos. Cook, stirring 3 minutes until softened. Drain the liquid from two of the cans of tomatoes and discard; add tomatoes to pan. Add the third can with the liquid; cook 5 minutes until softened. Stir in broth. Bring to a boil, then lower heat and simmer 20 minutes until thickened. Remove pan from heat; stir in beaten eggs, salt, pepper.
  3. 3 of 4 Coat a 13 x 9-inch baking dish with a little sauce. Put half of the tortilla strips on top of the sauce and spoon half of the sauce on top. Sprinkle with half of the cheese. Repeat layering.
  4. 4 of 4 Cover with foil and bake 20 minutes until the cheese bubbles. Cool slightly; serve warm or at room temperature. Can be baked ahead, cooled, covered and refrigerated for several hours. To serve, let stand at room temperature briefly, then reheat at 250 degrees F until warmed. Cut into squares for serving; put out sour cream and cilantro as garnishes.
Nutrition Information for Chilaquiles
Servings Per Recipe: 8
Per Serving: 30 g carb., 23 g Fat, total, 866 mg sodium, 201 mg chol., 389 kcal cal., 18 g pro., 10 g sat. fat, 5 g fiber
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Printed from 07/18/2019