Verde Chilaquiles with EggsWhat’s more perfect for brunch than a dish thatgot its start as a creative way to use
Updated on March 26, 2020
1 tablespoon vegetable oil
1 ½ 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
¼ cup chopped fresh cilantro
1 dash salt
1 dash ground black pepper
½ cup crumbled cotija cheese
4 radishes, sliced, or to taste
1 avocado, sliced, or to taste
- Preheat the oven to 400 degrees F (200 degrees C).
- 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 9×13-inch baking dish.
- 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.
- 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.
Nutrition Facts (per serving)
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