Sunday Morning Chilaquiles

Garnish Chilaquiles with fresh jalapeño slices just before serving!

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

Ingredients

• 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 (10 ounce) can 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

Instructions

1. Melt butter in large ovenproof skillet on medium heat. Add eggs, one 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.

Nutrition

Per serving: Calories 412 Fat 29g Saturated Fat 14g Cholesterol 236mg Sodium 776mg Carbohydrates 24g Dietary Fiber 4g Protein 16g

Attribution

Recipe and photo used with permission from: Kraft Heinz Company