chilaquiles casserole

Chilaquiles, what are they?  This warm, tasty, casserole dish tends to bring to our tummies sheer comfort. This is the perfect recipe to help you reuse leftover tortillas while adding salsa and cilantro to your pleasure. To those of you enchilada fans, this version has a very good flavor profile, but a bit simpler to produce.

Ingredients:

Baked Tortilla Chips

8 Grain Free Almond Flour Tortillas

1 Tbsp. Avocado Oil

½ tsp. Sea salt

2 cups salsa Verde

Toppings:

4 fried eggs

1 avocado, diced

1 roma tomato

½ cup black beans

3 tablespoons chopped red onion

2 tablespoons chopped cilantro

Preheat oven to 400 degrees Fahrenheit.

Line a baking sheet with parchment paper.

Slice each whole tortilla into triangle pieces

Place triangle tortilla slices on the baking sheet and brush both sides with avocado oil.

Sprinkle tops with sea salt.

Place tray in oven and bake until golden brown (about 10 minutes).

Heat a skillet to medium heat and add salsa Verde.

Raise heat to medium-high and bring to a simmer.

Remove from heat and add in the baked tortilla chips.

Toss to coat all sides and then cover with lid and let sit for 2-5 mins.

Uncover and your favorite toppings!

I used black beans, tomatoes, fried eggs, avocado, red onion and cilantro.