Last Updated on June 15, 2026 by Deliciously Organic Editor
A serving of grain-free Chilaquiles totally feels like cheating! It’s kinda like enjoying fancy nachos for breakfast – perfect for a lazy weekend morning.
Chilaquiles traditionally uses corn chips, so to keep this recipe grain-free I tested the recipe with both taro and plantain chips and the entire family loved it. This recipe is pretty versatile, so you can use whatever grain-free chip you prefer.
Gluten-Free Chilaquiles
You can make this recipe with either a red or green enchilada sauce, so I gave options for both. If you need to avoid nightshades, then omit the sauce (and the recipe will still taste fantastic!). As I mentioned in the post, I tested this recipe with taro and plantain chips, but you can use whichever gluten-free chip you prefer!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 6
- Category: Breakfast
- Method: Baking, Sautéing
- Cuisine: American, Mexican
- Diet: Gluten-Free
Ingredients
- 1 tablespoon unsalted butter or ghee
- 6 large eggs
- 1/2 teaspoon Celtic sea salt
- 1 recipe tomatillo sauce, or red enchilada sauce
- 12 ounces plantain chips, homemade Taro chips, Terra taro chips or whatever grain-free chips you prefer
- 2 cups shredded Monterey Jack cheese (omit for dairy free)
- 1/4 cup pickled jalapeños
- 2 avocados, sliced
- 1/4 cup salsa
- 1/4 cup cilantro
Instructions
- Preheat oven to 400ºF. Place butter or ghee in a large oven-safe skillet and melt over medium heat.
- Beat the eggs, pour them into the skillet and cook, stirring occasionally until scrambled. Season with sea salt.
- Spoon the eggs into a bowl and set aside. Place half of the chips in the the skillet, pour sauce over (if using) and toss until heated. Place the eggs and half of the cheese on top of the chip mixture. Add the remaining chips on top and then add the remaining cheese and jalapenos.
- Place in the oven and bake for about 10 minutes – until the cheese is melted. Place avocado slices, salsa and cilantro on top and serve.
Hello Carrie. I REALLY appreciate your recipes, but may I humbly point out a few things with this recipe. I LOVE Chilaquiles (before I went completely grain and nightshade free) and was excited to try your version. Unfortunately, the chips are not Organic…unless I’m not seeing the USDA Organic label. Also unfortunate, the Terra Taro chips contain Canola Oil. Canola oil never can be “organic” since it is inherently genetically modified, to rid it of its poisonous nature to humans (Google the history on rapeseed oil and how Canada highly processed it to make it edible, but detrimental to humans).
Keep fighting the good fight…
Thanks for letting me know. I gave the option of taro chips, plantain chips or any other favorite grain-free chip for this recipe, so I thought I was covering my bases to help others realize they could use whatever was best for them. I understand the GMO-free terra chips aren’t the absolute best, but they can be a fun treat every once in a while. I did include a homemade taro chip recipe link made with taro and lard that could be a good option.
Hi Carrie,
Ooooh, I must have missed the Taro and Lard recipe. I will look for that.
Thanks so much!
Maria
I’m a HUGE fan of chilaquiles!! Can’t wait to try this recipe!
Hi Carrie,
I can’t wait to try this recipe with some adaptions for my diet. I will be using the flatbread https://amasglutenfreefoods.com/
Just thought I’d share in case you haven’t tried it.