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1 dozen stale corn or flour tortillas
1 package Trader Joe’s Chicken Chile Verde
Eight large eggs, scrambled
2 cups Trader Joe’s Mexican Cheese blend or shredded Monterey Jack (about 1/2 pound)
Sour Cream or Crema (optional topping)

Directions:

Tear the tortillas into one-inch strips. In a non-stick skillet over moderately high heat, heat the tortillas in batches, until they are pale golden and almost crisp. (You can also fry them if you prefer them even crispier.)

Use the skillet to scramble eight eggs, seasoning to taste.

Heat the Chicken Chile Verde according to package directions. It tends to be watery, so you may want to use a slotted spoon or see what you can do to skim some liquid off.

In a shallow microwave-safe baking dish or individual plate, layer the tortillas, the eggs, the Chicken Chile Verde, and the shredded cheese, beginning with a layer of the tortillas and ending with a layer of the cheese.

Microwave until cheese is melted and dish is warmed through, approximately 1 minute. Or you can bake the chilaquiles, covered with foil, in the middle of a preheated 350°F. oven for 20 minutes.

Add sour cream or cream as desired over the chilaquiles and serve.

Serves 6.

Submitted on 01/ 3/2007 by pbrantner

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Reviews (1)

Variation

bykidamaro, December 13, 2007

This was a great hit w/ my family. I substituted the organic blue corn chips for the corn tortillas. I cooked for 20 minutes on 350, then removed foil and did 5-7 minutes of broiling to get a nice crispy-cheese thing going on top. In addition to the sour cream, I added some of TJ's roasted garlic salsa. Delicious!

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