Buffalo Chilaquiles

Buffalo Chilaquiles
Prep Time
5 mins.
Cook Time
25 mins.
Recipe by: Eggland's Best

Tortilla chips are simmered in buffalo salsa and served with Eggland’s Best fried and scrambled eggs, black beans, avocado, and ranch drizzle.

Buffalo Chilaquiles

Make This Recipe


Buffalo Chilaquiles

2 tbsp oil

4 Eggland’s Best Eggs

½ tsp salt

¼ tsp freshly ground pepper

7 oz enchilada sauce

4 oz buffalo sauce

1 can, black beans, rinsed

1.5 cups thick tortilla chips


2 tbsp oil

2 Eggland’s Best Eggs

1.5 oz ranch dressing

1 avocado, sliced

Chopped cilantro

1 lime, cut into wedges


Buffalo Chilaquiles

  1. Whisk together 4 EB eggs with salt and pepper. Heat oil in a non-stick skillet over
  2. medium heat. Add the Eggland’s Best eggs to the pan and cook gently pulling the
  3. edges in until soft, creamy and scrambled, set aside.
  4. In a large skillet, heat the enchilada sauce over medium heat. Stir through the buffalo
  5. sauce and the black beans to heat through.
  6. Fold in the tortilla chips until coated in the sauce.
  7. Add the scrambled EB eggs to the tortillas and fold through to combine.


  1. Heat a non-stick skillet over medium-low heat with oil. Crack the Eggland’s Best eggs
  2. into the skillet. Cook on medium-low, and as the whites begin to set, spoon the oil over
  3. the whites until cooked through.
  4. Serve the Chilaquiles drizzled with ranch sauce and sliced avocado. Top with the
  5. Eggland’s Best fried eggs and chopped cilantro.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 4
Calories 431
Fat 29.9g
Saturated Fat 5.5g
Cholesterol 263mg
Sodium 912mg
Carbohydrates 28.4g
Dietary Fiber 8.9g
Protein 15.7g