Chicken Chilaquile Cups with Sweet Corn & Sunny Side Eggs

Chicken Chilaquile Cups with Sweet Corn & Sunny Side Eggs


8 6-inch corn tortillas, divided

nonstick cooking spray

1 tsp. kosher salt, divided

1 tsp. vegetable oil

1/3 cup chopped onion

1 tsp. minced fresh garlic

1 tsp. dried oregano

½ tsp. ground cumin

1 14.5-ounce can fire-roasted diced tomatoes

2 cups diced, cooked chicken

½ cup frozen corn, thawed

¼ cup plus 2 TBSP chopped fresh cilantro, divided

hot sauce to taste (optional)

6 Eggland’s Best Eggs

1 cup finely shredded Mexican Blend Cheese or Monterey Jack


Preheat oven to 350F.

Cut 2 of the tortillas in half, then into thin strips. Spread on a baking sheet; spray lightly with cooking spray; sprinkle with ¼ tsp. salt, and bake for 15 minutes. Cool.

Meanwhile, coat 6 (6-ounce) custard cups or ramekins with cooking spray and place on a small, rimmed baking sheet. Heat tortillas in microwave according to package directions. Gently press a tortilla into each cup and lightly spray with cooking spray.

Heat the oil in a large skillet over medium high heat. Add the onion, garlic, oregano, cumin, and ½ tsp. salt; cook for 4 minutes, stirring frequently. Add the tomatoes; bring to a simmer; cook for 2 minutes. Stir in the chicken and corn and heat thru. Stir in ¼ cup of the cilantro and hot sauce to taste.

Divide chicken mixture between tortilla cups; crack an egg over each; sprinkle with remaining ¼ tsp. salt and cheese. Bake for about 15 minutes, until the cheese is melted, egg whites are firm, and yolks are still soft. Sprinkle with remaining 2 TBSP cilantro. Serves 6.