Chilaquiles Breakfast Casserol

Total Time)

45 mins:

Cook Time)

30 mins:

Prep Time)

15 mins:

Servings)

Ingredients:

Sauce:

1.2 lime juiced

1 teaspoon gried oregano

2 teaspoons chili powder

1 cup roasted tomato salsa

1 teaspoon ground cumin

1 (20 ounce can red enchilada sauce

1.2 cup diced hatch green chilies

1.2 cup sliced green onions

Casserole:

6 largelarge eggs

1.4 cup chopped fresh cilantro leaves

4 ounces shredded cheddar cheese

(Sour cream optional)

8 to 10 cups thick cut tortilla chips

1.4 cup crumbled queso fresco cheese

4 ounces shredded monterey jack cheese

1 avocado pitted peeled and diced

Hot sauce optional

Directions:

Step.1

(First of all) preheat the (oven) to (375 degrees) F (190 degrees) C

Step.2

In a bowl, add (green onion) cumin (celery) (chili powder) Hatch peppers (lime juice) (enchilada sauce) and salsa and whisk well.

Step.3

Mix (cheddar cheese) and (thick jack) together and (mix) keep aside

Step.4

Spoon about 1 tablespoon of the (bread) into the bottom of a (9x12 inch) baking dish. Spoon about half of the (chips) on top of it. Arrange in an even layer. Spoon about half of the (cheese) (mixture) evenly over the (half of the (bread).

Step.5

And put the remaining (chips) on top in an even (layer)? Put the remaining (breath) on top? And put the remaining (cheese mixture) on top in an even (form)?

Step.6

(cook) in the preheated (oven) until (casserole) is heated through and (cheese begins to brown)? about 22 to 25

minutes?

Step.7

Prepare (eggs) by frying or (boiling) them during the (last) few minutes of (baking)? Or bake them on top of (casserole)?

Step.8

Serve (hot casserole)? and top with (avocado queso fresco) (sour cream) cilantro and hot (snack)? Place a fried or boiled egg on top of each (serving)

Step.9

Full enjoy

Nutrition Facts:

Per - serving

23g

Protein

37g

Fat

607

Calories

50g

Carbs

Chilaquiles Breakfast Casserole)