Ingredients

The following ingredients have 4 Servings
  • 5 cups  corn tortilla chips
  • 24 ounces salsa verde
  • 3/4 cup  Queso Fresco cheese (crumbled)
  • 2 cups shredded chicken
  • 1 can dried pinto beans (drained and rinsed)
  • 6  eggs
  • ¼ cup  fresh cilantro
  • ½ cup  green onions ( thinly sliced)
  • 1 cup avocados (diced)
  • ¼ cup Cotija cheese (Queso Fresco works too)
  • Sour cream (optional)
  • 1 Jalapeño (thinly sliced, optional)

Instruction

  • Preheat your oven to 400˚ F. While the oven is pre-heating, pour your tortilla chips into a medium sized baking dish.
  • Next, pour the salsa verde all over the top of the chips.
  • Sprinkle ¾ cup queso fresco cheese, the shredded chicken and pinto beans on top.
  • Make 6 grooves around the pan and crack an egg into each of the grooves.
  • Place in oven (uncovered) and bake for about 25 minutes, or until the egg whites are cooked. Once it’s cooked through and the eggs are cooked to your liking, remove the baking pan from your oven.
  • Top the chilaquiles with avocado, cilantro, green onions, jalapeno slices, Cotija cheese and sour cream.