Sunday Morning Chilaquiles

Ingredients

• 0.5  avocado chopped
• 1 tablespoon butter 
• 1 cup four cheese shredded with a touch off philadelphia mexican style kraft
• 4  eggs 
• 1 tablespoon cilantro leaves fresh coarsely chopped
• 4  green onions chopped
• 0.3 teaspoon ground pepper black
• 1 teaspoon oil 
• 10 ounce enchilada sauce red canned
• 4 cups tortilla chips 

Equipment

• frying pan
• oven
• broiler

Directions

1. Melt butter in large oven proof skillet on medium heat.
2. Add eggs, 1 at a time, to skillet, leaving space between eggs; sprinkle with pepper. Cook 4 to 5 min. or until whites and yolks are set.
3. Remove eggs from skillet; set aside.
4. Heat oil in same skillet.
5. Add tortilla chips; cook 5 to 8 min. or until golden brown, stirring frequently.
6. Add onions; cook and stir 1 min.
7. Add enchilada sauce and 1/2 cup cheese; mix lightly. Top with eggs and remaining cheese.
8. Heat broiler.
9. Place skillet, 6 inches from heat; broil 2 to 3 min. or until cheese is melted. Top with cilantro and avocados.