Chilaquiles have become one of my favorite Mexican dishes. While most frequently a brunch dish, I added some chicken to give it some oomph for dinner tonight. Because I am a lazy cook, I did not do homemade chips.
- 1 bag sturdy tortilla chips
- 1 jar restaurant-style salsa (thin)
- 1 cup chicken broth
- 1 cup shredded cooked chicken (such as Salsa Chicken)
- 1 cup shredded cheese
- 3-4 eggs
- Sour cream for serving
Stir salsa and broth together in skillet over medium-high heat until bubbling; add chips until some are sticking up above the liquid but most are submerged (may not need entire bag). Stir very gently until all chips are coated. (If needed, add a few more chips to desired level.) Top with chicken, arrange surface to be mostly flat, and crack eggs on top. Bake at 400 until eggs are desired doneness. Remove skillet and sprinkle with cheese; cover or place back into oven (turned off) until cheese has melted. Serve with dollop of sour cream of desired.
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