adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Verde Chilaquiles with Eggs
Verde Chilaquiles with Eggs
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Transform leftover chicken into delicious salsa verde chilaquiles with baked eggs for a brunch makeover.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1.5 cups thinly sliced red onion
  • 1 jalapeno pepper, seeded and minced
  • 2 (16 ounce) jars salsa verde
  • 1 pound shredded cooked skinless, boneless chicken breast
  • 1 (10 ounce) bag tortilla chips
  • 1 (2.25 ounce) can sliced black olives, drained
  • 0.25 cup chopped fresh cilantro
  • 8 eggs
  • 1 dash salt
  • 1 dash ground black pepper
  • 0.5 cup crumbled cotija cheese
  • 4 radishes, sliced, or to taste
  • 1 avocado, sliced, or to taste
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C).
  • In a large skillet over medium heat, sauté onion and jalapeno in oil until onion begins to brown, about 10 minutes. Transfer to a large bowl. Mix in salsa, chicken, chips, olives, and cilantro until well coated and slightly break the chips. Transfer mixture to a 9x13-inch baking dish.
  • Create 8 wells in the chip mixture using the bottom of a custard or measuring cup. Crack 1 egg into each well, then season evenly with salt and black pepper.
  • Bake for 20-25 minutes until eggs are set and tortilla chips are crispy at the edges. Top with cotija cheese, radishes, and avocado before serving.

Similar Recipes