Verde Chilaquiles with Eggs

Ingredients and Weight:

• 1 pound boneless, skinless chicken breasts
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (4-ounce) can diced green chilies, undrained
• 1 (10-ounce) can red enchilada sauce
• 1 cup chicken broth
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup chopped cilantro
• 1/4 cup chopped red onion
• 8 eggs
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large skillet, cook the chicken over medium heat until cooked through. Remove from heat and shred the chicken.
2. Add the onion, green bell pepper, and red bell pepper to the skillet and cook until softened.
3. Stir in the black beans, corn, green chilies, enchilada sauce, and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Preheat a griddle or skillet over medium heat.
5. Tortilla chips: cut corn tortillas into 6 wedges. Fry them in hot oil (350°F or 175°C) until golden and crispy. Transfer to paper towels to drain.
6. Add the tortilla chips to the chilaquiles mixture and stir to coat.
7. In a separate skillet, cook the eggs to your desired doneness.
8. To assemble, divide the chilaquiles among 8 plates. Top with eggs, shredded cheese, cilantro, and red onion.
9. Season with salt and pepper to taste.

Nutritional Information:

• Calories: 350
• Fat: 15g
• Carbohydrates: 35g
• Protein: 25g

Dish Characteristics:

• A savory and satisfying dish with a vibrant green color.
• The chilaquiles are crispy and flavorful, while the eggs add a creamy richness.
• The shredded cheese, cilantro, and red onion provide additional texture and flavor.

User Comments:

• "This was a hit at my brunch party! Everyone loved the unique green color and the flavorful combination of ingredients."
• "I'm not usually a fan of chilaquiles, but this recipe changed my mind. The verde sauce was delicious, and the eggs were cooked perfectly."
• "These Verde Chilaquiles with Eggs are a great way to use up leftover chicken. They're easy to make and always a crowd-pleaser."

Special Precautions and Tips:

• If you can't find green chilies, you can use a combination of regular and serrano chilies to achieve a similar flavor.
• To make a vegetarian version, simply omit the chicken and add extra vegetables, such as zucchini, carrots, or mushrooms.
• Serve the chilaquiles warm with your favorite toppings, such as avocado, sour cream, or salsa.