RED CHILAQUILES EGG BAKE
Special Recipe
Provided by campbells
Number Of Ingredients 19
Steps:
- Finely chop the white onion. Peel and mince the garlic.
- Finely dice one jalapeno and thinly slice the remaining jalapeno, membrane removed. Squeeze the lime until you have 2 tablespoons juice.
- Heat oil in a 10-inch, heavy-bottomed skillet over medium-high. Add onion and cook stirring occasionally, until lightly charred in places, about 4 minutes. Reduce heat to medium and add garlic and the finely diced jalapeno. Cook, stirring, until fragrant, about 1 minute.
- Pour the Campbell's® Condensed Tomato Soup. Add in diced tomatoes, ½ cup water, lime juice, and chipotle chili sauce into the skillet with the onion mixture.
- Bring to a boil, stirring to combine salt and pepper.
- Stir in the tortilla chips until coated in sauce. Add eggs.
- Bake until egg whites are set, about 13 minutes. Top with avocado, jalapenos, queso fresco, and cilantro.
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AKIF JAVED OFFICIAL
[email protected]I love that this recipe can be made in one dish. It's a great way to save time and energy on busy weeknights.
Technical Work
[email protected]This recipe is a great way to use up leftover tortillas. I often make a batch of chilaquiles on the weekend and then use them to make this egg bake during the week.
Sumith bhatii
[email protected]I'm a vegetarian, so I substitute black beans for the eggs in this recipe. It's still delicious and a great source of protein.
Parth Saud
[email protected]This recipe is kid-friendly and a great way to get them to eat their veggies. I often add diced bell peppers, onions, and corn to the chilaquiles.
Rabin Rijal
[email protected]This recipe is a great base for a variety of flavor variations. I've tried it with different types of cheese, salsa, and vegetables.
Saddam Khan
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover chilaquiles or eggs.
Alexis Santiago
[email protected]This recipe was a disaster! The chilaquiles were soggy and the egg mixture was curdled. I'm not sure what went wrong.
Sonia Aktar
[email protected]I found this recipe to be a bit bland. I think it needed more seasoning.
Zee Zee
[email protected]This recipe was a bit too spicy for me, but my husband loved it. He said it was the best chilaquiles he's ever had.
Roudra Chandra
[email protected]I'm not a huge fan of chilaquiles, but this recipe was surprisingly good. The eggs helped to mellow out the spiciness of the chilaquiles.
Catalin Lichii
[email protected]This was a great way to use up leftover chilaquiles. I added some extra cheese and green onions, and it was a delicious breakfast.
Orkumar Bissas
[email protected]Loved this recipe! The chilaquiles were perfectly crispy and the egg mixture was creamy and flavorful.
Wahid Sheikh
[email protected]This was so easy to make and tasted amazing! I used a store-bought red enchilada sauce and it was still delicious.
Angel Gumede
[email protected]Followed the recipe and it came out great! Chilaquiles were crispy and flavorful, and the egg mixture was fluffy and cheesy.
Bibek Moktan
[email protected]This recipe was a hit with my family! The chilaquiles were flavorful and cheesy, and the eggs added a nice protein boost. I will definitely be making this again.