If you've ever wondered how to make chilaquiles, this chilaquiles recipe is super easy and is a great breakfast for dinner idea!
Servings 4 servings
- 3 cups crushed tortilla chips
- 4 large eggs beaten
- 1 cup canned green enchilada sauce
- 2 ounces Pepper Jack cheese grated
- 1 cup coleslaw mix or shredded cabbage
- 1/4 cup chopped cilantro
- 1 teaspoon lime juice
- 1 teaspoon olive oil
- Salt and pepper to taste
Spray a 10 inch deep skillet with non-stick cooking spray and heat over medium high heat.
Add the crushed chips to the skillet and cook until warmed.
Stir in the beaten eggs to coat the chips. Continue cooking and stirring until eggs are scrambled and chips are only slightly moist looking.
Pour in the enchilada sauce and stir to combine. Cook for 2 minutes.
Add the shredded cheese on top, reduce heat to low, and continue cooking until the cheese melts.
Add the cabbage, cilantro, lime juice, and olive oil to a small bowl and toss to combine.
Remove from the heat and serve with the slaw mixture on top. Season with salt and pepper as desired.
Calories: 583kcal | Carbohydrates: 63g | Protein: 17g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 198mg | Sodium: 1033mg | Potassium: 295mg | Fiber: 6g | Sugar: 5g | Vitamin A: 865IU | Vitamin C: 8.3mg | Calcium: 291mg | Iron: 3.4mg