Easy Chilaquiles
Recipe by: Krissy
Making chilaquiles – my favorite breakfast ever – the proper way from scratch can take a while. So I save frying tortillas and homemade sauce for special occasions, and make this fast version more often by using store-bought chips and sauce from a jar. You can use any salsa or enchilada sauce you like, red or green, and how much you use depends on how wet you want your chilaquiles. The bone broth is to thin out your sauce a smidge (with flavor) and sneak in a little extra protein. If you don't keep have bone broth on hand, any broth works! To pull the fat down you could remove either yolk, cheese, or avocado depending on what type of person you are. The garnishes are the best part, have fun.
INGREDIENTS
2 eggs cooked to your liking – poached, fried, scrambled
20 corn tortilla chips
1oz cotija cheese
salsa or enchilada sauce to preference – more means "wetter"
1/4 cup bone broth
75g avocado
garnish: pickled onions, green onions, jalapeño, cilantro, etc.
INSTRUCTIONS:
Heat the sauce or salsa and bone broth in a large skillet for 5-10 minutes until slightly thickened.
Add the tortilla chips and stir carefully to coat. Cook until the tortillas are heated through, about 3 minutes.
Serve warm, topped with eggs, cheese, avocado, and garnish
NUTRITION FACTS
Calories: 660 calories
Protein: 30g
Carbs: 45g (11g fiber)
Fat: 40g
