- 1 tablespoon butter
- 4 eggs
- 1/4 teaspoon ground black pepper
- 1 teaspoon oil
- 4 cups tortilla chips
- 4 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
- 1/2 avocado, chopped
- 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.
- 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.
05/19/2018
recipepes.com
Sunday Morning Chilaquiles, recipe
PT15M
PT1H
5
455 calories
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