Chilaquiles
Prep Time:
15 Mins
Cook Time:
30 Mins
Servings:
4 Servings
Ingredients
- 1 1/2–2 cups cooked chicken, shredded or chopped
- 12 oz bag Santitas Yellow or White Corn Tortilla Chips
- 1 jar (15.5 oz) Tostitos Hot or Mild Salsa
- 4 eggs
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional toppings: sour cream, cilantro, avocado, onion
Directions
- Heat oven to 400°F.
- Warm the Salsa in a large oven-safe skillet over medium heat.
- Add Santitas Tortilla chips and gently stir to coat them evenly in the salsa, letting them soften slightly.
- Add the chicken, folding it through the chips and salsa so it’s evenly distributed.
- Create 4 small wells in the mixture. Crack one egg into each well and season with salt and pepper.
- Transfer skillet to the oven and bake for 8–10 minutes, until egg whites are set and yolks are cooked to your preference.
- Sprinkle with shredded cheese and return to the oven for 1–2 minutes, just until melted.
- Serve immediately, with optional toppings if desired.
