Tomatillo-Green Chile Chilaquiles with Fried Eggs

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant breakfast dish featuring crispy corn tortillas simmered in a tangy tomatillo-green chile sauce, topped with perfectly poached eggs and fresh cilantro. This Mexican-inspired Cinco de Mayo recipe (vegetarian, gluten-free), ready in about 50 minutes, pairs corn tortillas, to-matillos, fresh green chiles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 Mexican cuisine 420 cal/serving

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Ingredients

8 medium corn tortillas
12 medium, husked and chopped to-matillos
3 medium, seeded and chopped fresh green chiles
1/2 cup, finely diced white onion
2 cloves, minced garlic
3 tbsp vegetable oil
1 cup chicken broth
1/4 cup, chopped fresh cilantro
4 large eggs
1/4 cup, crumbled cotija cheese

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1/2 cup diced white onion and 2 minced garlic cloves, sautéing until translucent (5 minutes) before adding tomatillos and green chiles.
Step 2: Simmer the tomatillo mixture with 1 cup chicken broth for 15 minutes until thickened. Stir in 1/4 cup chopped cilantro.
Step 3: Fry 8 corn tortillas in 1 tbsp oil until golden and crisp on both sides. Arrange in a single layer in a baking dish.
Step 4: Pour the tomatillo sauce over the tortillas. Crack 4 large eggs over the top and bake at 375°F for 12 minutes until egg whites are set.
Step 5: Sprinkle with 1/4 cup crumbled cotija cheese and serve immediately with extra cilantro.