Ingredients
1 bag of tortilla chips
1 cup red enchilada sauce
4 eggs
2 tablespoons half and half (optional)
Salt and pepper to taste
1 cup shredded cheese (such as cheddar or Mexican blend)
½ cup corn kernels (canned or frozen, thawed)
½ cup diced tomatoes
Pickled jalapeños, to taste
Chopped cilantro, for garnish
Sliced avocado, for topping
Cilantro lime sour cream mayo (optional, for serving)
Directions
Step 1
Preheat your oven's broiler.
Step 2
Line a sheet pan with foil for easy cleanup, if desired. Arrange the tortilla chips in a single layer on the sheet pan.
Step 3
Drizzle the red enchilada sauce evenly over the tortilla chips, ensuring they are well coated. Allow the sauce to soak into the chips while you prepare the scrambled eggs.
Step 4
In a bowl, whisk together the eggs, half and half (if using), and salt and pepper to taste.
Step 5
Heat a skillet over medium heat and add the egg mixture. Scramble the eggs until just cooked through.
Step 6
Once the eggs are cooked, evenly distribute them over the tortilla chips on the sheet pan.
Step 7
Sprinkle the shredded cheese, corn, diced tomatoes, and pickled jalapeños over the eggs and chips.
Step 8
Place the sheet pan under the broiler for 7-8 minutes, or until the cheese is melted and bubbly.
Step 9
Remove the sheet pan from the oven and sprinkle with chopped cilantro.
Step 10
Top with sliced avocado and drizzle with cilantro-lime sour cream mayo, if desired.
Step 11
Serve immediately and enjoy your delicious and easy Sheet Pan Chilaquiles!
Step 12
Feel free to adjust the toppings and quantities according to your preference. Enjoy your homemade chilaquiles!
