Photo of Chilaquiles bake by WW

Chilaquiles bake

Points® value
Total Time
40 min
10 min
30 min
This classic Mexican dish is comfort food at its best and a great way to use up leftover tortillas. Because it’s so hearty, it’s great option to prepare for a weekend brunch or you can serve it as a vegetarian dinner option. Make this classic Tex-Mex dish even more delish by topping each serving with sour cream for a touch of decadence or sliced radishes for some nice crunch. While you're at it, sprinkle the dish with coarsely chopped fresh cilantro and thinly sliced rings of jalapeño. Turn it into a meal and pair it with a side of mixed fruit like pineapple, mango, papaya, and kiwi or simple garden salad.


Cooking spray

4 spray(s)

Canned black beans

cup(s), rinsed and drained

Corn tortilla

1 medium, cut in half and then cut crosswise into strips

Reduced-fat shredded pepper Jack cheese



6 large


cup(s), salsa verde variety


¼ cup(s), salsa verde variety


  1. Preheat oven to 350°F. Spray 4 (6-ounce) ramekins or custard cups with nonstick spray.
  2. Divide beans, tortilla strips, and pepper Jack cheese evenly among prepared ramekins. Lightly beat eggs in medium bowl. Stir in 1/3 cup salsa. Pour egg mixture evenly into cups and place on small rimmed baking sheet. Bake until eggs are just set in center, about 30 minutes. Serve with remaining 1/4 cup salsa (and garnish with optional nonfat Greek yogurt, cilantro, and jalapenos).
  3. Serving size: 1 custard cup plus 1 tbsp salsa