Chilaquiles Verdes Casserole

Ingredients

• 4 cups salsa verde
• 1 cup cooked, shredded chicken
• 11 oz thick tortilla chips (about 8 cups)
• 1½ cups shredded cheese of choice, divided
• ¼ cup Mexican crema, divided
• 6 eggs

Topping Suggestions

• ¼ cup chopped fresh cilantro
• ¼ small red onion, thinly sliced
• 1 radish, thinly sliced
• ½ avocado, sliced
• ¼ cup crumbled queso fresco or cotija cheese

Directions

1. Preheat oven to 375°F.
2. In a microwave safe dish, microwave the salsa verde for 1 minute to warm.
3. In a large bowl, stir together salsa and shredded chicken. Add tortilla chips and gently fold with a silicone spatula until chips are mostly coated.
4. In the Tupperware Voila™ Glass XL Rectangular Baking Dish, layer half of the chip mixture, drizzle with 2 tbsp cream, and sprinkle with half the cheese.
5. Add the rest of the chip mixture and top with remaining cheese.
6. Bake uncovered for 15 minutes.
7. Remove from oven and use a spoon to make 6 deep wells. Crack an egg into each well. Return to oven for another 10 minutes, or until egg whites are set and yolks are slightly runny.
8. Drizzle with remaining 2 tbsp crema and pile on the toppings: fresh cilantro, onions, radish, avocado, and crumbled cheese.
9. Serve immediately for the perfect mix of crispy, saucy, and savory in every bite!