Easy Healthy Chilaquiles

About This Recipe

Extra thin corn tortillas baked to crispy perfection and tossed in a low calorie sauce.

Ingredients

• 6 Extra Thin Corn Tortillas (I used Mission)
• 1/2 C 120g Red Enhilada Sauce, I used Trader Joe's
• 2 large Eggs
• 1/4 C 28g Cotija Cheese, crumbled
• 2 Tbsp Pico de Gallo (or your choice of veggies/toppings)

Instructions

1. Preheat oven to 400F.
2. Stack and cut the corn tortillas into 6 triangles to make chips. Place the chips on a wire rack for best results, but a baking sheet will also work. (Optional: spray with a tiny bit of cooking spray and sprinkle with sea salt.)
3. Bake the chips for 8-10 minutes or until they're golden brown and crisp.
4. In a large skillet, heat the enchilada sauce over medium heat.
5. Once the sauce begins to bubble around the edges, add the chips and gently fold together, cooking until very little sauce remains.
6. Remove the chips from the pan before cooking an egg and warming any other proteins.
7. Top the chips with crumbled cotija cheese, an egg, and your desired toppings.