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Gluten-Free Green Chilaquiles Recipe

Simply Gluten Free
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast
Cuisine Mexican
Servings 6 servings


  • 6 cups (about 3/4 bag) Xochitl Chips
  • 1 tbsp Olive or Vegetable Oil
  • 15 oz Can of Green Enchilada Sauce
  • 6 Large Eggs
  • 1/2 tsp Kosher or Fine Sea Salt
  • 1/2 tsp Black Pepper
  • 1/2 cup Fresh Cilantro Leaves chopped
  • 1/2 cup Crumbled Cotija Cheese
  • 1 Fresno Chili thinly sliced
  • 1 jar Xochitl Salsa of Choice for serving


  • Preheat oven to 350 degrees. Place the tortilla chips on a sheet pan and cook for 5 minutes
  • Heat the oil in a large skillet
  • Add the enchilada sauce and cook, stirring, for 2 minutes
  • Reduce the heat to medium-low
  • Whisk the eggs with ½ teaspoon salt and ½ teaspoon pepper
  • Pour into the hot sauce and cook, stirring occasionally, until the eggs are fully incorporated into the sauce and set, about 10 minutes
  • Add the Xochitl chips back into the pan and stir to make sure they are fully coated with sauce
  • Top with the cilantro and cheese and serve immediately
  • Serve with salsa on the side