Ingredients
1
can (19 oz) Old El Paso™ red enchilada sauce
1
can (4.5 oz) Old El Paso™ chopped green chiles
6
green onions, sliced, whites and greens separated
1
tablespoon Old El Paso™ original taco seasoning mix (from 1-oz package)
8
oz shredded Monterey Jack cheese (2 cups)
8
cups tortilla chips
6
eggs
1
avocado, pitted, peeled and diced
1/4
cup crumbled queso fresco cheese
1/4
cup chopped fresh cilantro leaves
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix enchilada sauce, chiles, green onion whites and taco seasoning mix. Spread 1 cup of mixture in dish. Sprinkle with 1 cup of the Monterey Jack cheese. Top with chips.
Drizzle with remaining sauce mixture. Sprinkle with remaining 1 cup Monterey Jack cheese. Cover with foil; bake 30 minutes.
Remove foil; make 6 wells in chip mixture. Crack one egg into each well. Bake uncovered 15 to 20 minutes longer, or until egg yolks are set and whites are firm. Top with green onion greens, avocado and queso fresco cheese. Sprinkle with cilantro. Serve immediately.
