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.