Extra-Cheesy Chilaquiles
By Candace Braun Davison
Approved by the Delish Test Kitchen

Yields:
4 - 6
Total Time:
30 mins
This is legit our new favorite way to eat nachos.
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Ingredients
- 2
jars salsa Verde (11 oz. each)
- 2 cups
chicken broth
- 1
bag shredded Mexican cheese
- 1
bag tortilla chips
- 1 Tbsp.
vegetal oil
- 4
eggs
Cilantro, chopped, for garnish
Sour cream, for garnish
Directions
- Step 1Preheat the oven to 325°.
- Step 2In a medium saucepan over medium-high heat, combine 1 jar salsa and chicken broth. Bring to a boil and cook for 2 minutes, stirring continuously. Remove from heat and add cheese, stirring until melted (it won't combine into a smooth sauce; that's fine).
- Step 3Place tortilla chips in an oven-safe dish and pour the sauce on top. Sprinkle on a handful of cheese, then place in the oven for 8 to 10 minutes.
- Step 4Once you're halfway through cooking, heat the oil in a sauté pan and cook the eggs, two at a time, until the whites have set but the yolk is still runny. Slide the eggs onto the cooked tortilla mixture.
- Step 5Crack open the second salsa jar and spoon on a little extra salsa. Garnish with cilantro and sour cream.
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