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TOTAL TIME: Prep: 25 min. Total: 25 min.
MAKES: 4 servings


  • 1 tablespoon butter
  • 4 eggs
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 4 cups tortilla chip (4 oz.)
  • 4 green onions, chopped
  • 1 can (10 oz.) red enchilada sauce
  • 1 cup KRAFT® Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA®
  • 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 4 to 5 min. or until whites and yolks are set. Remove eggs from skillet; set aside.
  2. HEAT oil in same skillet. Add tortilla chips; cook 5 to 8 min. or until golden brown, stirring frequently. Add onions; cook and stir 1 min. Add enchilada sauce and 1/2 cup cheese; mix lightly. Top with eggs and remaining cheese.
  3. HEAT broiler. Place skillet, 6 inches from heat; broil 2 to 3 min. or until cheese is melted. Top with cilantro and avocados. Yield: 4 servings.
Originally published as Sunday Morning Chilaquiles in KRAFT® Natural Shredded Cheese 2014

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