VERDE CHILAQUILES WITH EGGS

Verde Chilaquiles with Eggs image

What's more perfect for brunch than a dish that got its start as a creative way to use up leftovers? Chilaquiles [chee-lah-KEE-lehs] typically consist of corn tortillas topped with chiles, cheese, and chorizo. But the possibilities are endless! We topped ours with chicken, eggs, radishes, and avocado. This Allrecipes Magazine recipe is based on Verde Chilaquiles by oceanman99507.

Provided by Allrecipes Magazine

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Chicken

Time 50m

Yield 8

Number Of Ingredients 14

Ingredients

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
8 eggs
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

Steps:

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 9x13-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 : Calories 469.6 calories, Carbohydrate 35.2 g, Cholesterol 237.2 mg, Fat 24.3 g, Fiber 4.2 g, Protein 27 g, SaturatedFat 5.7 g, Sodium 838.7 mg, Sugar 5.1 g