Sunday Morning Chilaquiles

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  • 1 Tbsp butter
  • 4 eggs
  • ¼ tsp ground black pepper
  • 1 tsp oil
  • 4 cup tortilla chips
  • 4 green onions, chopped
  • 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


  1. 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.
  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.


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