Sunday Morning Chilaquiles

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

Garnish with fresh jalapeño slices just before serving!

Make This Recipe


  • 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


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.


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

Learn More
Information per Serving
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