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For Salsa:
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Pre-heat broiler
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Place tomatillos, onion and garlic on foil-lined baking sheet.
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Broil for 5-7 minutes to lightly char the skins.
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Be sure to watch the garlic, it will char quickly.
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Allow to cool, remove skin from garlic and place with remaining ingredients into a blender along with cilantro, lime juice and salt.
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Blend until smooth.
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For Chilaquiles casserole:
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In a large bowl whisk together eggs, salsa, milk and 1 cup cheese. Add chips, stir to coat completely with egg mixture.
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Place in 9x13 baking pan; refrigerate at least 8 hours.
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Pre-Heat oven to 375ºF.
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Bake uncovered, 45 min. or until center is set. Top with remaining cheese; bake 5 min. or until cheese is melted.
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Serve with chopped cilantro, crema and salsa.