Bacon and Egg Chilaquiles Verdes

  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25


  • 6 ounces tortilla chips
  • 16 ounces green enchilada sauce
  • 4 ounces Smithfield Hometown Original Bacon
  • 2 tsp olive oil
  • 1-2 eggs
  • 2 ounces sour cream
  • 2 ounces queso fresco
  • cilantro for garnish


  1. Layer chips onto a lightly greased baking sheet or cast iron skillet.
  2. Heat a small saucepan to medium heat and add enchilada sauce. Simmer for 15-20 minutes, until reduced by 1/3 to 1/2, stirring occasionally.
  3. In a large non-stick skillet, add bacon. Cook on low, 2-3 minutes each side or until crispy. Drain on a plate with paper towels.
  4. Drain bacon from skillet and wipe with paper towel.
  5. Add olive oil to skillet and heat on medium heat, until it just starts to smoke.
  6. Gently crack egg(s) into skillet, careful not to break the yokes. Allow to fry for 2-3 minutes,
  7. carefully spooning the hot oil over the egg whites. If you’d like your yolks cooked, cover the skillet with a lid for the last minute.
  8. Top chips with reduced enchilada sauce*, crumbled bacon, egg, drizzled sour cream (I use the squeeze top kind), and queso fresco. Garnish with cilantro leaves to taste.


  • *Optional: Allow enchilada sauce to soak into chips before serving. I enjoy my chips a little crispy, so I eat immediately. For an authentic style chilaquiles, bake chips and sauce at 350 for 5-10 minutes before adding toppings, then serve.