Sunday Morning Chilaquiles
Garnish with fresh jalapeño slices just before serving!
Make This Recipe
Ingredients
- 1 tbsp. butter
- 4 Eggland's Best Eggs (large)
- ¼ tsp. ground black pepper
- 1 tsp. oil
- 4 cups tortilla chips (4 oz.)
- 4 green onions, chopped
- 1 can (10 oz.) red enchilada sauce
- 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
- 1 Tbsp. fresh cilantro, coarsely chopped
- ½ avocado, chopped
Preparation
Melt butter in large ovenproof skillet on medium heat. Add eggs, 1 at a time, to skillet, leaving space between eggs; sprinkle with pepper. Cook 4 to 5 min. or until whites and yolks are set. Remove eggs from skillet; set aside.
Heat oil in same skillet. Add tortilla chips; cook 5 to 8 min. or until golden brown, stirring frequently. Add onions; cook and stir 1 min. Add enchilada sauce and 1/2 cup cheese; mix lightly. Top with eggs and remaining cheese.
Heat broiler. Place skillet, 6 inches from heat; broil 2 to 3 min. or until cheese is melted. Top with cilantro and avocados.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 412 |
| Fat | 29 g |
| Saturated Fat | 14 g |
| Cholesterol | 236 mg |
| Sodium | 776 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Protein | 16 g |