Made with baked corn tortillas covered in salsa verde and topped with sunny side-up eggs, fresh cilantro, radishes and green onions, this Mexican Salsa Verde Chilaquiles Casserole is the perfect breakfast and brunch dish.
Cut corn tortillas into sixths, place evenly onto a large baking sheet and bake for 10 to 15 minutes, depending on tortilla thickness. The tortillas should turn a nice golden brown and be crisp like tortilla chips.
Place chips in medium baking dish and pour the HERDEZ® Salsa Verde over the chips.
Sprinkle 1/2 cup mozzarella cheese on top and bake in oven for 10 minutes.
Remove from oven and cover baking dish with aluminum foil.
Heat 1 tbsp of olive oil in a large frying pan over medium-high heat.
Cook 3 sunny side-up eggs and carefully place on top of casserole.
Use the remaining tbsp olive oil to cook the last 3 eggs and carefully place them on top of casserole.
Top with cilantro, green onions, radishes and feta cheese.
Mexican Salsa Verde Chilaquiles Casserole
Amount Per Serving (1 serving)
Calories 464Calories from Fat 144
% Daily Value*
Saturated Fat 5g25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Vitamin A 450IU9%
Vitamin C 19mg23%
* Percent Daily Values are based on a 2000 calorie diet.