RecipeGreen Chilaquiles

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Servings
6 people
“This Gluten-Free Green Chilaquiles recipe is comfort food at its finest. Savory, simple, and not just good for breakfast but for any time of the day!” – Simply Gluten Free Magazine
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Ingredients
- 6 cups Xochitl corn tortilla chips (about ¾ bag)
- 1 tablespoon olive or vegetable oil
- 1 (15-ounce) jar Xochitl Asada Verde Salsa
- 6 large eggs
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- ½ cup chopped fresh cilantro leaves
- ½ cup crumbled Cotija cheese
- 1 Fresno chili, thinly sliced
- Xochitl Chipotle Salsa, for serving
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Instructions
- Preheat the oven to 350 degrees. Place the tortilla chips on a sheet pan and cook for 5 minutes.
- Heat the oil in a large skillet. Add the enchilada sauce and cook, stirring, for 2 minutes. Reduce the heat to medium-low.
- Whisk the eggs with ½ teaspoon salt and ½ teaspoon pepper. Pour into the hot sauce and cook, stirring occasionally, until the eggs are fully incorporated into the sauce and set; about 10 minutes.
- Add the tortillas back into the pan and stir to make sure they are fully coated with sauce.
- Top with the cilantro and cheese and serve immediately. Serve with salsa on the side.
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