Sunday Morning Chilaquiles

Sunday Morning Chilaquiles

Made  times

"Bursting with Mexican-inspired flavors, tortilla chips are quickly cooked with chopped onions and enchilada sauce, topped with fried eggs and shredded cheese, and broiled for just minutes until bubbly."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings 441 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 233 mg
  • 78%
  • Sodium:
  • 612 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Melt butter in large oven proof 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.


  • Kraft Kitchens Tips
  • Garnish with fresh jalapeƱo slices just before serving.
  • Substitute scrambled eggs for the fried eggs.



I made this with yellow bell pepper slices and mozarella cheese and chopped a regular onion in the food processor using about 1/2 of the onion in the recipe. This was delicious!


I thought this turned out pretty bland. My husband and kids really liked it though!

i've never made chilaquiles before and had a bunch of stale tortilla chips to use up.. this was the perfect recipe to give me some direction.. i'm not going to mention how i did everything diffe...

I grew up with mexican influence and this recipe brought back some great memories!