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Grain-Free Baked Green Chilaquiles (with coconut flour tortillas)

Grain-free coconut tortillas and green tomatillo salsa with baked eggs make the perfect Grain-Free Baked Green Chilaquiles. An easy grain-free dish!
COURSE Breakfast
Cuisine Mexican
PREP TIME 15 minutes
COOK TIME 30 minutes
TOTAL TIME 45 minutes
SERVINGS 4

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

  1. 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!)
  2. Preheat oven to 375 F and grease a baking dish (I used an 8x11)

  3. 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

  4. Pour the mixture into the baking dish and bake for 15 minutes.
  5. 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,
  6. Remove the chilaquiles from the oven and serve immediately with extra cilantro, dairy free cheese, lime, and avocado