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Green Chile & Extra Cheese Chilaquiles

A cozy, melty, and slightly spicy dish perfect for Sunday dinners featuring layers of tortilla chips, green chile sauce, and cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Brunch, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 cups thick, sturdy tortilla chips
  • 2 cups green chile sauce (homemade or store-bought) Chef note: roasted tastes best
  • 1.5 cups shredded Monterey Jack cheese Chef note: melts evenly
  • 1 cup shredded mozzarella cheese Chef note: gets stretchy and golden
  • 0.5 cups queso fresco (optional) Chef note: crumbly, bright finish
  • 0.5 cups diced green chiles (fresh or canned) Chef note: mild or hot both work
  • 0.5 small onion thinly sliced Chef note: sweet when sautéed until soft
  • 2 tablespoons olive oil Chef note: neutral, smoky if you like
  • 0.5 teaspoon garlic powder Chef note: quick garlic lift
  • 0.5 teaspoon black pepper Chef note: freshly cracked if possible
  • 4 eggs (optional) Chef note: fried or poached over-easy
  • Fresh cilantro, for garnish Chef note: bright herbal finish
  • Sour cream, for serving (optional) Chef note: cools the heat

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and pull out a medium baking dish.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the thinly sliced onion and sauté until soft and slightly translucent.
  3. Pour in 2 cups green chile sauce and add the diced green chiles. Stir as the mixture simmers and thickens.
  4. In your baking dish, layer half the tortilla chips evenly.
  5. Spoon half the chile sauce mixture over the chips.
  6. Sprinkle half the Monterey Jack and mozzarella cheeses on top, along with a dusting of garlic powder and black pepper.
  7. Repeat the layers with the remaining chips, sauce, and cheeses.
Baking
  1. Slide the pan into the oven and bake for 15–20 minutes, until the cheese bubbles and the edges turn golden brown.
  2. If using eggs, fry them in a small skillet to your liking.
  3. Remove the chilaquiles, top with fried eggs, crumble queso fresco if using, and scatter fresh cilantro.
  4. Serve immediately with a dollop of sour cream if desired.

Notes

Time-saver: Use store-bought green chile sauce to cut prep in half. If chips go soggy, bake uncovered at high heat to crisp edges back up. Stir smoked paprika or chipotle into the sauce for smoky heat.