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

Preheat oven to 375°F.
In a microwave safe dish, microwave the salsa verde for 1 minute to warm.
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.
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.
Add the rest of the chip mixture and top with remaining cheese.
Bake uncovered for 15 minutes.
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.
Drizzle with remaining 2 tbsp crema and pile on the toppings: fresh cilantro, onions, radish, avocado, and crumbled cheese.
Serve immediately for the perfect mix of crispy, saucy, and savory in every bite!