Grain-Free Baked Green Chilaquiles (with coconut flour tortillas)
So here’s the dealio: I’m obsessed with brunch, but, like, basic brunch. I grew up in a household where cooking was not adventurous whatsoever so our brunch was scrambled eggs, toast, and bacon. I had no idea what Chilaquiles were until I started working in a Mexican restaurant, and even then it took me a little while to figure it out. Now though? I’m totally upping my brunch game with this savory dish!
If you’re new to the game too, Chilaquiles are a Mexican dish consisting of tortillas cooked in salsa and served with eggs or beans. This is a lighter, grain free version of the dish that is baked with veggies and a green tomatillo salsa. I also used grain-free coconut flour tortillas from the Real Coconut to make Paleo Chilaquiles–and I swear they’re just as good without corn!
How to make Baked Green Chilaquiles
Chilaquiles sounds fancy, but this dish is actually even easier than most brunch foods. No one else needs to know that, though–it’ll be our secret. You just saute your veggies, pile them along with your tortillas in a casserole dish, mix it all with salsa, and bake! Then you just crack a few eggs on top and put it all back in the oven until those are cooked, then you serve topped with cilantro, salsa, avocado, and anything else you’d like! It all sounds and looks fancy and tastes super decadent, but it’s really just as easy as shake and bake chicken. It’s really easy to make for a family brunch or for company, but I do recommend serving shortly after cooking. If you do want to make this ahead, I would fry the eggs separately from the rest of the dish a little closer to serving.
Crispy Grain-Free Chilaquiles
So there are a few ways to make these grain-free Chilaquiles. One is to use soft coconut flour tortillas (I prefer this method, though it’s the least similar to traditional chilaquiles which uses crispy tortillas.) You can also bake soft tortillas to crisp them up beforehand, or you can use a bag of grain-free tortilla chips. All of these options come out great! If you want the most authentic experience you might do best with the chips, but you really can’t go wrong here.
(Code MORIAH10 gets you 10% off if you want to get your tortillas from The Real Coconut!)
Baked Chilaquiles for a crowd
This Chilaquiles recipe serves 4, but you can easily double it and use a larger dish to serve more people! It’s an easy, flexible recipe like that.
Other Paleo Brunch Recipes:
Without further ado, it’s time to make Grain-Free Baked Green Chilaquiles! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!
Grain-Free Baked Green Chilaquiles (with coconut flour tortillas)
INGREDIENTS
- 10 coconut flour tortillas cut in quarters (or 1 bag coconut flour chips for a crispy chilaquiles)
- 1 green bell pepper diced
- 1/2 red onion chopped
- 2 cups green salsa
- 4-6 eggs
- 1/2 cup cherry or plum tomatoes halved
- 1/4 cup fresh cilantro
- 1 jalepeno sliced (optional)
For serving:
- Dairy-free cheese
- fresh cilantro
- lime wedges
- avocado
INSTRUCTIONS
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Optional: for a crispy chilaquiles, toss the tortillas with 2 tbsp of oil and bake in an even layer at 350 F for 5-10 minutes, or until crispy. Otherwise you can leave the tortillas as is for a softer dish (I've found I prefer the soft, but both are good!)
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Preheat oven to 375 F and grease a baking dish (I used an 8x11)
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Heat the coconut oil in a large skillet over medium heat. Add pepper and onion and saute until softened, about 5-6 minutes. Remove from heat and place in a large bowl with salsa and half of the tomatoes. Stir to combine, then add in the tortillas
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Pour the mixture into the baking dish and bake for 15 minutes.
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Remove from oven and top with the remaining tomatoes, cilantro, and jalapeño. Crack the eggs over the top and then return to the oven to bake for 12-15 minutes,
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Remove the chilaquiles from the oven and serve immediately with extra cilantro, dairy free cheese, lime, and avocado
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