Easy Chilaquiles with Warm Enchilada Dip

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This is a simplified version of Mexican Chilaquiles. It uses prepared Do You Bake? Warm Enchilada Dip.
Per person: 2 eggs, 1/4 cup Warm Enchilada Dip; 1-2 tablespoons milk or 1/2 and 1/2; corn tortillas, tostadas or plain tortilla chips,
-If using fresh corn tortillas, toast them in the oven until they are crispy. Break tortillas into chip sized pieces or use tortilla chips and place on the bottom of your plate.
-thin out Enchilada Dip with milk so it can be poured from a spoon but not runny. 1 to 2 tablespoons milk per 1/4 cup dip should do. Heat in a pot or in microwave and stir to combine.
-Cook your eggs (fried or over easy) and put on top of tortilla chips.
-Spoon some of the Enchilada Dip sauce over your eggs and keep some on the side to dip into.
-garnish with green onions and avocado.

If you don’t like your eggs fried you can scramble them too. Instead of making a sauce with the dip, pour your eggs into your hot frying pan and immediately add 2 heaping tablespoons of Warm Enchilada Dip (straight from the fridge is fine) into it and scramble it all together.

Recipe Courtesy of Judy @DYB?

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