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.
|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|
Whisk the enchilada sauce and chipotle adobo sauce together in a medium mixing bowl and set aside.
Whisk the eggs with the milk and a pinch each of salt and pepper in a separate mixing bowl and set aside.
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.
Add the beaten eggs and 2 tablespoons of the whisked enchilada sauce and cook, stirring frequently, until the eggs are scrambled to your liking.
Divide between 4 bowls and top each serving of chilaquiles with additional enchilada sauce. Serve with toppings as desired.
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