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Recipe Summary

prep:
1 hr
cook:
28 mins at 350°
Servings:
8
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Ingredients

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Directions

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  • Heat oven to 350°F. Spray 3 baking sheets with nonstick cooking spray. Place tortilla strips on baking sheets in a single layer. Bake for 15 minutes or until crisp. Remove from oven and set aside.

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  • Place oil in a large skillet over medium-high heat; add garlic, onion, and jalapenos. Cook, stirring 3 minutes until softened. Drain the liquid from two of the cans of tomatoes and discard; add tomatoes to pan. Add the third can with the liquid; cook 5 minutes until softened. Stir in broth. Bring to a boil, then lower heat and simmer 20 minutes until thickened. Remove pan from heat; stir in beaten eggs, salt, pepper.

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  • Coat a 13 x 9-inch baking dish with a little sauce. Put half of the tortilla strips on top of the sauce and spoon half of the sauce on top. Sprinkle with half of the cheese. Repeat layering.

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  • Cover with foil and bake 20 minutes until the cheese bubbles. Cool slightly; serve warm or at room temperature. Can be baked ahead, cooled, covered and refrigerated for several hours. To serve, let stand at room temperature briefly, then reheat at 250°F until warmed. Cut into squares for serving; put out sour cream and cilantro as garnishes.

Nutrition Facts

389 calories; total fat 23g; saturated fat 10g; cholesterol 201mg; sodium 866mg; carbohydrates 30g; fiber 5g; protein 18g.
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