Dinner: Chilaquiles: Tortilla Casserole

Ingredients

1 1/2 quarts Roasted Tomato-Chipotle Salsa (recipe below)
Tortilla chips (about 2 cups per person)
1 cup commercial sour cream or crema
1 pound (about 2 cups) grated Mexican cheese, like Chihuahua or queso Oaxaca, or Monterey Jack or Cheddar
8 large eggs

Instructions

For the Chilaquiles
1. Prepare the Roasted Tomato-Chipotle Salsa and keep warm. Preheat the oven to 350 degrees F.
2. In a very large skillet, combine 2 to 3 handfuls of chips and 3/4 cup of the salsa and toss gently until the chips are covered. Add 1/2 cup of sour cream and 1/2 cup of grated cheese and gently stir again. Transfer the skillet to the oven and bake until the mixture is lightly browned and crispy on the edges and soft in the center, about 20 minutes. Remove the pan from the oven, add more sauce, if necessary, and sprinkle a little more cheese on top.
3. Meanwhile, cook the eggs sunny side up, or as you like them.
4. To serve: spoon the chilaquiles onto a plate and top with two eggs; garnish with tomato, avocado, red onions, cilantro, and Cotija cheese. Serve hot with extra salsa on the side. Repeat for each batch.

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