Preheat oven to 375 degrees. Place cubed bolillos on foil-lined baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with tacos seasoning and stir to coat evenly. Bake until crisp and golden about 10-15 minutes. Set aside, cool completely.

Heat remaining 2 tablespoon of olive oil in a skillet over medium-high heat. Sauté onion until translucent, about 4 minutes. Stir in pork sausage and cook until fully cooked crumbling with wooden spoon to break up sausage. When sausage is fully cooked stir in green chiles, cilantro and remove from heat. In a large bowl whisk together chicken broth and eggs, add seasoned bread crumbs and sausage mixture, stir to combine. Bake in an 11x7 inch baking dish coated with non-stick cooking spray for 35-40 minutes.