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4.91 from 11 votes

Easy Healthy Chilaquiles

Extra thin corn tortillas baked to crispy perfection and tossed in a low calorie sauce.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: healthy chilaquiles recipe
Servings: 2 servings
Calories: 272kcal
Author: Mason Woodruff

Ingredients

  • 6 Extra Thin Corn Tortillas I used Mission
  • 1/2 C 120g Red Enhilada Sauce, I used Trader Joe's
  • 2 large Eggs
  • 1/4 C 28g Cotija Cheese, crumbled
  • 2 Tbsp Pico de Gallo or your choice of veggies/toppings

Instructions

  • Preheat oven to 400F.
  • Stack and cut the corn tortillas into 6 triangles to make chips. Place the chips on a wire rack for best results, but a baking sheet will also work. (Optional: spray with a tiny bit of cooking spray and sprinkle with sea salt.)
    thin tortillas cut into triangles on a wire rack before baking
  • Bake the chips for 8-10 minutes or until they're golden brown and crisp.
    baked tortilla chips on a wire rack
  • In a large skillet, heat the enchilada sauce over medium heat.
    enchilada sauce in a pan
  • Once the sauce begins to bubble around the edges, add the chips and gently fold together, cooking until very little sauce remains.
    baked tortilla chips in enchilada sauce
  • Remove the chips from the pan before cooking an egg and warming any other proteins.
    chilaquiles in a pan
  • Top the chips with crumbled cotija cheese, an egg, and your desired toppings.
    healthy chilaquiles in a white bowl

Notes

1 serving = 1/2 the chilaquiles, 1 egg, and 2 Tbsp (14g) of cotija cheese.
Macros for 1 serving of chilaquiles only (chips and sauce): 150 calories, 4g protein, 27g carbs, and 3g fat
Other protein sources to pair with this recipe include my pressure cooker crispy carnitas and chicken chorizo.

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 27g | Protein: 14g | Fat: 12g