Try these mini-Mexican inspired bites for breakfast, lunch, or snack. Add black beans or shredded chicken to make them more substantial.
By
Stonyfield
Try these mini-Mexican inspired bites for breakfast, lunch, or snack. Add black beans or shredded chicken to make them more substantial.
Ready In: 25 minutes
Level: Easy
Prep: 10 minutes
Cook: 15 minutes
Yields: 12 mini casseroles
- 19 ozbroken tortilla chips + more for garnish
- 12 ozshredded Mexican cheese blend
- 1 CStonyfield Organic Greek Whole Milk Plain Yogurt + more for garnish
- 3/4 Cmild enchilada sauce
- 4large eggs
- 1 tspkosher salt
- 1/4 Csalsa
- 3 Tbspchopped fresh cilantro leaves (optional)
directions
Step 1
Preheat oven to 350°F. Grease a standard-size 12-cup muffin tin with non-stick spray. Fill cups with chips.
Step 2
In a medium bowl, whisk yogurt, enchilada sauce, eggs, and salt until combined then pour mixture evenly over chips. Sprinkle with cheese.
Step 3
Bake for 15 minutes or until the tops are golden and bubbling. Let cool slightly, garnish with more broken tortilla chips, salsa, additional yogurt and cilantro.
