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Corn Chip Chilaquiles Bake

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Corn Chip Chilaquiles Bake

A fun twist on a Mexican classic - perfect for brunch or a hearty share dish.

Serves: 4

Prep time: 10 mins

Cook time: 20 mins

  • Ingredients:

    • 1 large bag Sonora corn chips  

    • 2 cups red enchilada sauce (store-bought or homemade)  

    • 1 cup shredded cheese (cheddar or Mexican blend)  

    • 4 eggs  

    • ½ red onion, thinly sliced  

    • ½ cup crumbled feta or queso fresco  

    • Fresh coriander, to serve  

    • 1 avocado, sliced  

    • Olive oil  

  • Method:

    1. Preheat oven to 180°C.  

    2. Lightly grease a baking dish and spread half the corn chips evenly.  

    3. Pour over half the enchilada sauce and sprinkle with cheese.  

    4. Add remaining chips, sauce, and more cheese on top.  

    5. Create small wells and crack eggs into them.  

    6. Bake for 15–20 minutes until eggs are set to your liking.  

    7. Top with onion, feta, coriander, and avocado.  


    Serve immediately for best crunch vs sauce balance.

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