Eggs, cheese, sauce, and chips! Chilaquiles (pronounced chee-la-key-less) are a delicious breakfast treat!
Simple Chilaquiles Recipe
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 6
Great Breakfast for dinner recipe!
Ingredients
- 2 boneless skinless chicken breasts
- 2 cups chicken broth
- 2 cups enchilada sauce (red or green)
- 6 cups tortilla chips
- 10 eggs
- 1 cup milk
- 1½ cups shredded Mexican style cheese
- 1 small-medium red or white onion, chopped
- 2 tbsp. veggie oil
- 1 tsp. salt
- 1 cup additional enchilada sauce optional for topping.
Instructions
- In a pot, add ½ cup enchilada sauce, 2 cups chicken broth and stir.
- Boil the chicken breasts until cooked through.
- Remove the chicken from the sauce and shred with a fork.
- Set chicken aside.
- Preheat the oven to 400F.
- Whisk eggs, 1 cup cheese, and milk.
- In a large pan, saute onion with oil and toss in the salt.
- Cook and stir for a few minutes. Add the egg mixture and thicken for a minute or so.
- In a large bag, add chips and remaining enchilada sauce.
- Shake until sauce has coated the chips.
- Immediately add chips to the egg mixture and stir until eggs have coated the chips (the eggs will be a a bit runny).
- Mix in the shredded chicken.
- Pour into greased casserole pan.
- Top with remaining cheese and additional sauce is optional.
- Bake for 10 minutes to finish cooking egg and melt the cheese.
- Serve immediately.
Notes
Drizzle with sour cream and more enchilada sauce, optional.