Baked Green Chilaquiles with Sweet Corn + Summer Squash {gluten-free}

Homemade tortilla chips coated in a nap of tomatillo salsa and tossed with summer squash and corn make a cozy nest for baked eggs and a dose of melty cheese. A gluten-free and vegetarian recipe. 
delicious Baked Green Chilaquiles with Sweet Corn + Summer Squash
I’ve been waiting all year to make a summery version of the baked chilaquiles that Erika and I concocted last winter. The originals, made with red enchilada sauce, kale and black beans, have become a favorite meal in our house to throw together for dinner or brunch. This version gets a warm-weather update from sweet corn, sauteed zucchini and shallot, and tomatillo salsa. Also ALL THE CHEESE. We could eat these for days (and luckily the recipe makes enough so that we will!).

chips on tray

Baking your own tortilla chips in the oven is easy-peasy, and results in a lighter version than the more traditional frying method. The chips get tossed with green salsa and vegetables, then topped with cheese and eggs that bake right into the chips. The long slow bake makes the eggs slightly custardy underneath their crispy tops. The whole thing is not unlike deconstructed and way less fussy enchiladas. Or really saucy nachos. We are fans.

chips in bowl

Also, how cool is my friend Amelia who made this beautiful bowl by hand, and also inspired the original baked chilaquiles by coming over for an impromptu brunch when I happened to have a jar of enchilada sauce in the cupboard? She is the best.

sliced veg

dropping corn in bowl
tortillas in dish

Come late summer, I look forward to making this dish with homemade tomatillo salsa. Until then, the storebought stuff works beautifully and makes this a doable dish for when you need foods in a hurry. I’m obsessed with the mild stuff from Santipapas which is organic and made here in San Francisco. Frontera also works well and is widely available, and sometimes you can find fresh salsas made locally in the refrigerated section of grocers.

Baked Green Chilaquiles with Sweet Corn + Summer Squash on table

big bowl of Baked Green Chilaquiles with Sweet Corn + Summer Squash

Feel free to mix up the vegetable matter here, too; the recipe is quite flexible and takes well to all sorts of variations. Fresh shelling beans would be pretty special, as would bell or poblano peppers.

plate of Baked Green Chilaquiles with Sweet Corn + Summer Squash

More Corn Recipes:

*Thanks for reading!  For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this baked green chilaquiles recipe, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

Baked Green Chilaquiles with Sweet Corn + Summer Squash on a plate
4 from 1 vote

Baked Green Chilaquiles with Sweet Corn + Summer Squash {gluten-free}

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Homemade tortilla chips coated in a nap of tomatillo salsa and tossed with summer squash and corn make a cozy nest for baked eggs and a dose of melty cheese. A gluten-free and vegetarian recipe. 
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 4 servings


For the chilaquiles:

  • 10 (6") corn tortillas, cut into sixths
  • 3 tablespoons light cooking oil (such as sunflower; divided use) (45 ml)
  • sea or kosher salt, as needed
  • 1 jar green salsa (such as Frontera or homemade; mild or medium depending how you like it), plus a little extra for serving if you like (16-ounce / 475 ml)
  • 2 medium zucchini (8 ounces / 225 g)
  • 2 medium ears sweet corn
  • 1 small shallot peeled and thinly sliced (or 1/2 a small yellow onion)
  • 4-6 large eggs
  • 3/4 cup packed, grated mild melting cheese such as jack or goat gouda (3 ounces / 85 g)

For serving:

  • chevre, feta, or cotija cheese, crumbled
  • cilantro leaves
  • a large handful cherry tomatoes, halved or quartered
  • lime wedges
  • salsa
  • 1 or 2 ripe avocados, sliced
  • sour cream or thick, whole milk yogurt


Make the chips:

  • Position racks in the upper and lower thirds of the oven and preheat to 400ºF.
  • Cut the tortillas into sixths and divide between two rimmed baking sheets. Drizzle each pan with 1 tablespoon of the oil and a few pinches of salt, and toss with your hands to coat lightly. Spread the tortillas in an even layer and bake until golden and crisp, 10-15 minutes. They will be a little toothsome but will soften up considerably when salsa-ed and baked.

Make the chilaquiles:

  • Trim the ends off the zucchini and cut them into fairly thin rounds. Shuck the corn and holding a cob in a shallow bowl by one end, use a paring knife to cut off the kernels.
  • Heat a tablespoon of oil in a wide skillet set over a medium flame. Add the shallot and cook, stirring occasionally until tender, 5 minutes. Add the sliced zucchini and a big pinch of salt, and cook until crisp-tender, 5 more minutes, stirring occasionally.
  • Place the tortilla chips in a large bowl, pour in the salsa, and toss with your hands to coat. Fold in the cooked zucchini mixture and the corn kernels. Oil a large baking dish (I use an 8x12-inch oval one) and spread in the tortilla mixture and any sauce hanging out on the bottom of the bowl. Bake until the chips are hot and starting to crisp a bit around the edges, 10-15 minutes.
  • Remove from the oven and sprinkle on the cheese. Use the back of a soup spoon to make 4-6 divots in the chips (depending on how many eggs you want). Carefully crack the eggs into the divots and sprinkle with a few pinches of salt. Return to the oven and bake until the eggs are set to your liking, 12-18 minutes. (Alternatively, you can fry the eggs in a skillet to order if not serving the chilaquiles all at once.)
  • Remove the chilaquiles from the oven, scatter the cotija, tomatoes and cilantro over the top, and serve immediately with the salsa, avocado, sour cream, and lime wedges for drizzling over the tops.


Feel free to double this recipe and bake it in a lasagna pan to serve a crowd.
Nutritional values are based on one of four servings.


Calories: 666kcal | Carbohydrates: 58g | Protein: 23g | Fat: 40g | Saturated Fat: 12g | Cholesterol: 201mg | Sodium: 1323mg | Potassium: 1235mg | Fiber: 11g | Sugar: 16g | Vitamin A: 2160IU | Vitamin C: 41.1mg | Calcium: 305mg | Iron: 3.3mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

big dish of Baked Green Chilaquiles with Sweet Corn + Summer Squash
plate of Baked Green Chilaquiles with Sweet Corn + Summer Squash

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50 thoughts on “Baked Green Chilaquiles with Sweet Corn + Summer Squash {gluten-free}”

  1. I've been obsessing over your chilaquiles for a year and now you've gone and done it with tomatillos. I have just spent a fair amount of time working in mexico and ate these every day. So. Good. I'm making these! Thanks for sharing the recipe! They're gorgeous and I love that they aren't fried.

  2. This is fabulous, Alanna! Thanks to your inspiration, I've been making this since your last post! It comes together with ease and is delicious with a variety of seasonal veggies. We love this! Thank you so much!

  3. This is so fabulous! I've never made chilaquiles at home before, but I've had homemade baked tortilla chips and they are the bomb. This looks seriously fantastic, as does the woodworking of your friend Amelia! How beautiful! It's fun to see two artists collaborating in their different mediums.
    Happy summer!
    xx Sydney

  4. This looks amazing and I am definitely going to be making it. I have 11 people in the house this weekend and I'm still nailing down dinner for tomorrow. Not sure if this will be it, but it's going on my list!

  5. I can't decide what looks better in these photos, the chilaquiles or those gorgeous props! Loving that bowl your friend brought you (as someone taking beginner pottery, I can tell ya it's not easy!), but also that handled baking dish! Be still, my heart. Thanks again for the inspiration!

  6. I've never had chilaquiles before! Mexican food is still stuck in the 80s here in Australia, but we are slowly seeing more modern takes on it. I know this gorgeous vegetarian dish will be most welcome in our house! Pass the margaritas!

    1. Hi! Enchilada sauce is pretty traditional, though I don't know that you'll find that any more easily. If not, I can only suggest making your own – it's pretty simple! Let me know what you end up doing.

  7. These photos make me weak in the knees. Only to be outdone by the yumminess that is corn tortilla chips becoming half crunchy half sogged-out in chilaquiles. This is how comfort food should be done! So happy to see the summer counterpart to the other fab recipe!

  8. Oh! Alanna, do I need to say how much I love your photographs! All of your photos are so good. I am just curious, the big oval shape bowl and the wood handle knife – where are those from? They are so gorgeous!

    1. Ah thank you Dolphia! I got that oval pan at a flea market here in San Francisco, and the knife was from an old set that Jay had in his bachelor days (now relegated to the prop cabinet since we got better ones!)

    1. Let's be neighbors so we can have the most epic pot lucks. :) Thank you so much for the kind words! Yes, Amelia is talented beyond belief! I'm sooooooo lucky.

  9. I love this summer version of chilaquiles! And if I were given the choice between red salsa and tomatillo, I would go for tomatillo every time. I just love it's fire roasted flavor and tanginess. I hope you are well, and that bowl is crush-worthy. xo

  10. For someone who loves Mexican food as much as I do I can't believe I've never tried chilaquiles before! I gotta change that real soon because these look awesome and have all my favorite ingredients in them!

  11. Awww!!! I am SO BEHIND on blogs, but omgomgomg these chilaquiles!!! I didn't think they could get any better than the ones we made, but HELLO CORN *heart eyed emoji* So. Freaking. Delicious-looking. That bowl is awesome and I'm so inspired to go whip up some chilaquiles this weekend now! Miss you lady <3

  12. Somehow I found this recipe this morning and thought, “I have all the stuff to make these!”. Made a quick tomatillo sauce, added some black beans and extra veggies and just used an oven-safe deep skillet to do the whole thing in one dish. It was incredibly good. Thanks for a fantastic recipe that I will absolutely make again!