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Sunday Morning Chilaquiles

Sunday Morning Chilaquiles

Garnish Chilaquiles with fresh jalapeño slices just before serving!


  • 1 tablespoon butter
  • 4 Eggland's Best Eggs (large)
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon oil
  • 4 cups (4 ounces) tortilla chips
  • 4 green onions, chopped
  • 1 can (10 ounces) red enchilada sauce
  • 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
  • 1 tablespoon fresh cilantro, coarsely chopped
  • 1/2 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 for 4 to 5 minutes or until whites and yolks are set. Remove eggs from skillet; set aside.
  2. Heat oil in same skillet. Add tortilla chips; cook for 5 to 8 minutes or until golden brown, stirring frequently.
  3. Add onions; cook and stir for 1 minute.
  4. Add enchilada sauce and 1/2 cup cheese; mix lightly. Top with eggs and remaining cheese.
  5. Heat broiler.
  6. Place skillet, 6 inches from heat; broil 2 to 3 minutes or until cheese is melted.
  7. Top with cilantro and avocados.

Prep Time 15 min | Cook Time 20 min | Yield 4 servings

Nutrition: 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

Recipe and photo credit (used with permission):

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