Sunday Morning Chilaquiles recipe

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Ingredients

1 tablespoon butter
4 large eggs eggs
¼ teaspoon ground black pepper
1 teaspoon oil
4 cups tortilla chips
4 each green onions, chopped
1 (10 ounce) can red enchilada sauce
1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OFf PHILADELPHIA
1 tablespoon fresh cilantro, coarsely chopped
½ avocado, chopped

Nutrition Info

441.1 calories
carbohydrate: 26.5 g
cholesterol: 233.1 mg
fat: 31.8 g
fiber: 4.2 g
protein: 16.7 g
saturatedFat: 10.6 g
servingSize: -
sodium: 611.7 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in large oven proof 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.

  2. 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.

  3. Heat broiler. Place skillet, 6 inches from heat, broil 2 to 3 min. or until cheese is melted. Top with cilantro and avocados.

Recipe Yield

4 servings

Recipe Note

Bursting with Mexican-inspired flavors, tortilla chips are quickly cooked with chopped onions and enchilada sauce, topped with fried eggs and shredded cheese, and broiled for just minutes until bubbly.

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