Chipotle Chilaquiles

Feel free to substitute your favorite homemade enchilada sauce or smoky salsa as a topping for this traditional Mexican breakfast dish; with a buffet of potential toppings, the savory scrambled eggs offer infinite variation.

Casey Barber

Chipotle Chilaquiles

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    1 10-ounce can red enchilada sauce Minced cilantro
    2 tablespoons (from a 7-ounce can) chipotles in adobo Thinly sliced red onion
    8 large eggs Sour cream
    1 tablespoon low-fat or nonfat milk Queso fresco
    Kosher salt and freshly ground black pepper Minced scallions
    1/4 cup vegetable or olive oil Sliced avocado
    8 taco-size corn tortillas, quartered and cut into 1/2-inch strips


    Prep: 15 min Total:
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    • 1

      Whisk the enchilada sauce and chipotle adobo sauce together in a medium mixing bowl and set aside.

    • 2

      Whisk the eggs with the milk and a pinch each of salt and pepper in a separate mixing bowl and set aside.

    • 3

      Heat the oil in a large cast-iron or nonstick skillet over medium heat until shimmering. Add the tortilla strips and cook, stirring occasionally, until crisp and golden brown.

    • 4

      Add the beaten eggs and 2 tablespoons of the whisked enchilada sauce and cook, stirring frequently, until the eggs are scrambled to your liking.

    • 5

      Divide between 4 bowls and top each serving of chilaquiles with additional enchilada sauce. Serve with toppings as desired.

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