📝 Instructions
= Recipe
1. Preheat the oven to 375°F.
2. Add 20 oz can red enchilada sauce, 1 cup roasted tomato salsa, 0.5 cup diced Hatch green chilies, 0.5 lime lime juice, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and 0.5 cup green onions, sliced, to a bowl and whisk thoroughly.
3. Toss 4 oz Monterey Jack cheese, shredded, and 4 oz cheddar cheese, shredded, together and set aside.
4. Transfer 1 ladle of sauce into the bottom of a 9x12-inch baking dish. Top with half of 8-10 cups tortilla chips, arranging into an even layer. Ladle over half the remaining sauce. Top evenly with half the cheese mixture. Repeat with remaining chips, sauce, and cheese.
5. Bake until the casserole is heated through and cheese is starting to brown, 20-25 minutes.
6. In the last few minutes of baking, fry or poach 6 large eggs and place on top of the casserole. Serve hot, topped with 1 avocado, diced, 0.25 cup queso fresco, crumbled, 0.25 cup fresh cilantro, chopped, and sour cream and hot sauce if desired.
