Name: Verde Chilaquiles with Eggs
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Vegetable oil - 1 tablespoon; Thinly sliced red onion - 1 ½ cups; Jalapeno pepper, seeded and minced - 1; Salsa verde - 2 (16 ounce) jars; Shredded cooked skinless, boneless chicken breast - 1 pound; Tortilla chips - 1 (10 ounce) bag; Sliced black olives, drained - 1 (2.25 ounce) can; Chopped fresh cilantro - ¼ cup; Eggs - 8; Salt - 1 dash; Ground black pepper - 1 dash; Crumbled Cotija cheese - ½ cup; Radishes, sliced, or to taste - 4; Avocado, sliced, or to taste - 1

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Verde Chilaquiles with Eggs

1. Vegetable oil - 1 tablespoon

2. Thinly sliced red onion - 1 ½ cups

3. Jalapeno pepper, seeded and minced - 1

4. Salsa verde - 2 (16 ounce) jars

5. Shredded cooked skinless, boneless chicken breast - 1 pound

6. Tortilla chips - 1 (10 ounce) bag

7. Sliced black olives, drained - 1 (2.25 ounce) can

8. Chopped fresh cilantro - ¼ cup

9. Eggs - 8

10. Salt - 1 dash

11. Ground black pepper - 1 dash

12. Crumbled Cotija cheese - ½ cup

13. Radishes, sliced, or to taste - 4

14. Avocado, sliced, or to taste - 1

How to cook deliciously - Verde Chilaquiles with Eggs

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Heat oil in a large skillet over medium heat. Add onion and jalapeno; cook, stirring occasionally, until onion begins to brown, about 10 minutes. Transfer to a very large bowl. Add salsa, chicken, chips, olives, and cilantro. Toss to coat, breaking chips slightly. Transfer to a 9x13-inch baking dish.

3. Stage

Use the bottom of a custard or measuring cup to make 8 indentations in the chip mixture. Crack 1 egg into each indentation. Sprinkle eggs evenly with salt and black pepper.

4. Stage

Bake until eggs are set and tortilla chips are softened and browned at edges, 20 to 25 minutes. Sprinkle with cotija cheese, radishes, and avocado.