hands-on time 35 min. to­tal time 1 hr. 30 min., plus overnight chill­ing

Better Homes & Gardens - - Food -

12 6-inch corn tor­tillas, quar­tered

1 Tbsp. veg­etable oil

1 cup chopped onion

4 cloves gar­lic, minced

2 tsp. dried oregano, crushed

1 28-oz. can crushed toma­toes, undrained

1 cup re­duced-sodium chicken broth

2 chipo­tle pep­pers in adobo sauce, finely chopped

2 cups shred­ded cooked chicken 8 eggs

Top­pings such as av­o­cado, Cotija or feta cheese, tor­tilla strips, and/or cilantro

1. Pre­heat oven to 350°F. Grease a 3-qt. bak­ing dish. Spread tor­tillas evenly on two bak­ing sheets. Bake on sep­a­rate oven racks 15 min­utes. Re­move; let cool.

2. Mean­while, in a large skil­let heat oil over medium-high. Add onion, gar­lic, and oregano. Cook and stir 2 min­utes. Add toma­toes, broth, and chipo­tle pep­pers. Bring to boil­ing; re­duce heat. Sim­mer, un­cov­ered, 10 min­utes, stir­ring oc­ca­sion­ally. Stir in chicken.

3. Cover bot­tom of pre­pared bak­ing dish with the tor­tillas. Top with chicken mix­ture; let cool. Cover; chill overnight.

4. Pre­heat oven to 350°F. Bake casse­role, cov­ered, 35 min­utes.

Re­move from oven. Make eight in­dents in chicken mix­ture with the back of a spoon. Crack an egg into a cus­tard cup; slip egg into an in­dent. Re­peat with re­main­ing eggs. Sprin­kle with 1/4 tsp. black pep­per. Bake, un­cov­ered, 10 to 15 min­utes or un­til whites are set and yolks are thick­ened. Re­move. Let stand 10 min­utes. Serve with de­sired top­pings. Makes 8 serv­ings. each serv­ing 303 cal, 15 g fat, 225 mg chol, 464 mg sodium, 22 g carb, 4 g fiber, 6 g sug­ars, 22 g pro.

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