Sunday Morning Chilaquiles

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Sunday Morning Chilaquiles
Prep Time
15 min
Cook Time
20 min
4 servings
Recipe by: Kraft

Garnish with fresh jalapeño slices just before serving!


  • 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


Serving Size
1 serving
29 g
  Saturated Fat
14 g
236 mg
776 mg
24 g
Dietary Fiber
4 g
16 g

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.

Filed Under: Appetizer

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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