Categories: Breakfast
Ingredients
- 3 1/2 cups salsa
- 1/2 cup sour cream
- 1 pkg. tortilla chips
- 2 cups coarsely chopped fresh spinach
- 2 cups shredded taco cheese blend
- 12 bacon strips, cooked and crumbled
- 6 large eggs
- 1/3 cup crumbled Cotija cheese
- 1/4 cup minced fresh cilantro
- Sliced avocado
Directions
-
eheat oven to 350. In a small bowl, combine salsa and sour cream. Arrange half the tortilla chips in a greased 13×9-inch baking pan. Layer with half the salsa mixture, all of the spinach, half the shredded cheese and half the bacon Top with the remaining tortilla chips, salsa mixture, shredded cheese and bacon.
-
Bake until heated through and cheese is melted, 20 to 25 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once.
-
Top chilaquiles with eggs, Cotija, cilantro, and avocado.