VERDE CHILAQUILES WITH EGGS
1 ½ cups thinly sliced red onion
1 jalapeno pepper, seeded and minced, optional
2 (16 ounce) jars salsa verde
1 pound shredded cooked skinless, boneless chicken breast ( I used 2 cups shredded)
10 ounces tortilla chips
1 small can sliced black olives, drained
¼ cup chopped fresh cilantro
8 eggs
dash salt and pepper
TOPPINGS
crumbled cotija cheese
radishes, sliced
avocado, sliced
sour cream
extra salsa verde
Add a bit of oil to a small skillet and cook onion and jalapeno, if using, until soft. In a very large bowl weigh out
the tortilla chips and crunch up a bit smaller. Add onions, salsa, chicken, black olives, eggs and salt and pepper.
Stir to mix very well. Pour into a sprayed 9 x 13 inch baking dish. Bake at 400 for 25 minutes or until set. To serve,
add any combination of toppings you like.
Let's Cook YouTube Video
1 ½ cups thinly sliced red onion
1 jalapeno pepper, seeded and minced, optional
2 (16 ounce) jars salsa verde
1 pound shredded cooked skinless, boneless chicken breast ( I used 2 cups shredded)
10 ounces tortilla chips
1 small can sliced black olives, drained
¼ cup chopped fresh cilantro
8 eggs
dash salt and pepper
TOPPINGS
crumbled cotija cheese
radishes, sliced
avocado, sliced
sour cream
extra salsa verde
Add a bit of oil to a small skillet and cook onion and jalapeno, if using, until soft. In a very large bowl weigh out
the tortilla chips and crunch up a bit smaller. Add onions, salsa, chicken, black olives, eggs and salt and pepper.
Stir to mix very well. Pour into a sprayed 9 x 13 inch baking dish. Bake at 400 for 25 minutes or until set. To serve,
add any combination of toppings you like.
Let's Cook YouTube Video
