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Sunday Morning Chilaquiles

Sunday Morning Chilaquiles
You can never have too many main course recipes, so give Sunday Morning Chilaquiles a try. One serving contains 732 calories, 16g of protein, and 39g of fat. This gluten free and vegetarian recipe serves 4. If you have cilantro, ground pepper, eggs, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

1
Melt butter in large oven proof skillet on medium heat.
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ButterButter
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Frying PanFrying Pan
OvenOven
2
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.
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PepperPepper
Egg YolkEgg Yolk
EggEgg
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Frying PanFrying Pan
3
Remove eggs from skillet; set aside.
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EggEgg
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4
Heat oil in same skillet.
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Cooking OilCooking Oil
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5
Add tortilla chips; cook 5 to 8 min. or until golden brown, stirring frequently.
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Tortilla ChipsTortilla Chips
6
Add onions; cook and stir 1 min.
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OnionOnion
7
Add enchilada sauce and 1/2 cup cheese; mix lightly. Top with eggs and remaining cheese.
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Enchilada SauceEnchilada Sauce
CheeseCheese
EggEgg
8
Heat broiler.
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BroilerBroiler
9
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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AvocadoAvocado
CilantroCilantro
CheeseCheese
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DifficultyNormal
Ready In25 m.
Servings4
Health Score15
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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