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