Eggs Chilaquiles


By Shannon O'Donnell

This is a simple and tasty morning brunch item based on 'chilaquiles'--a traditional Mexican dish of tortillas simmered in spicy tomato sauce.  It's based on a recipe I clipped from Better Homes & Gardens.  Delicious!

Eggs Chilaquiles


*  1 T butter
*  1/2 cup fresh cilantro, chopped
*  1 small bunch of green onions, chopped
*  1 10-ounce can enchilada sauce
*  5 cups yellow corn tortilla chips
*  6-8 eggs, beaten
*  1/2 cup shredded sharp cheddar
*  1/4 cup milk
*  Fresh salsa (pico de gallo), avocado, sour cream & extra shredded cheese to top


1)  Heat 1 teaspoon butter in a large skillet over medium heat.  Add half the cilantro and onions.  Stir and cook 1 minute.  Stir in enchilada sauce and chips--stir to coat.  Reduce heat to low and keep warm.
2)  In the meantime, make the scrambled eggs:  whisk eggs, milk and cheese in a bowl.  Heat another skillet on medium and add remaining butter.    Add egg mixture--fold and cook a few minutes until as desired.
3)  Serve eggs with tortilla mixture, salsa, avocado and sour cream.  Pass cheese to top.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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