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1 tbsp butter
1 small bunch green onions, chopped
1 can (10 oz) enchilada sauce
5 cups yellow tortilla chips
1 recipe for fresh salsa* (below)
6 eggs, lightly beaten
1/4 cup milk
Sour cream, optional
Farmers cheese, optional


1. Heat 1 tsp of the butter in a 12 inch skillet over medium heat; add half
the cilantro and half the green onions (use remaining for Fresh Salsa Recipe).
Cook and stir 1 minute. Stir in enchilada sauce; gently stir in chips.
Cook and stir until chips are coated in sauce; reduce heat to low.

2. Prepare the Fresh Salsa.

Fresh Salsa:
In bowl combine the reserved cilantro and green onions;
1 cup grape tomatoes, halved; 1 avocado, peeled, seeded,and chopped;
1 Serrano pepper, seeded and chopped; and the juice from half a lime.
Cut remaining lime half into wedges for serving.

3. For scrambled eggs:
In a medium size bowl whisk together eggs, milk, and 1/4 tsp each
salt and pepper. In a large skillet melt remaining 2 tsp butter over
medium heat; add eggs. With a spatula, lift and fold partially cooked
egg mixture from edges to center so that the uncooked egg portion flows underneath.
Continue for 4 to 5 minutes or until eggs are cooked through,
still glossy and moist. Remove from heat.

4. To serve, slide chip mixture onto large platter.
Top with eggs and Fresh Salsa.

Optional: If desired, serve with sour cream, Farmers Cheese and lime wedges.

Yield: 4 servings

Nutritional Information

Total Fat (g)24
Saturated Fat (g)6
Monounsaturated Fat (g)9
Polyunsaturated Fat (g)5
Cholesterol (mg)326
Sodium (mg)874
Carbohydrate (g)32
Total Sugar (g)5
Fiber (g)6
Protein (g)14
Vitamin C (DV%)39
Calcium (DV%)15
Iron (DV%)17
Percent Daily Values are based on a 2,000 calorie diet.