Tex-Mex Chilaquiles with Eggs

By Beckysbaking

Ingredients

• 8 large eggs
• 1/2 cup sour cream, plus extra for serving
• salt and pepper
• 3 TB unsalted butter
• 1 onion, chopped fine
• 1 red bell pepper, seeded and chopped fine
• 2 (10oz) cans green enchilada sauce
• 3/4 cup chopped fresh cilantro
• 10 cups low-sodium tortilla chips (I couldnt find low-sod. chips. I used regular and I didnt think it tasted too salty, but I enjoy my salt!)
• 1/2 cup shredded pepper Jack cheese

Details

Servings 4

Preparation

Step 1

1. Whisk eggs, sour cream, 1/2 tsp salt and 1/4 tsp pepper in a large bowl. Melt 1 TB butter in large non-stick skillet over medium-high heat. Cook onion and bell pepper until softened, about 5 minutes; transfer to bowl.
2. Puree enchilada sauce and 1/2 cup cilantro in blender. Transfer to durch oven and bring to simmer over med. heat. Fold chips into sauce until coated. Remove from heat, cover, and keep warm.
3. Melt remaining butter in empty pan over med-high heat. Add egg mixture and cook, stirring occasionally, until large curds begin to form, about 3 minutes. Fold in onion mixture. Spoon tortilla chip mixture onto individual plates and top with eggs. Sprinkle cheese and remaining cilantro over eggs. Top with additional sour cream.