A traditional Mexican dish made from lightly fried corn tortillas covered in delicious salsa verde. Serve it for breakfast/brunch or for lunch and dinner with a side of refried beans. Ready in less than 30 minutes from start to finish, this recipe is gluten free and vegetarian.
Heat large nonstick skillet over medium heat. In medium bowl, whisk eggs, salt and pepper. Spray skillet with cooking spray; add eggs and cook 4 minutes or to desired doneness, stirring occasionally to scramble. Transfer eggs to plate; cover to keep warm.
In same skillet, heat salsa over medium heat 2 minutes or until slightly thickened, stirring frequently; add 3 cups chips and stir to coat. Add remaining 2 cups chips and stir to coat; cook 1 minute or until chips are slightly tender. Stir in corn and eggs; cook 1 minute or until heated through, stirring occasionally. Makes about 6 cups.
Serve chilaquiles topped with radishes, avocado, queso fresco, sour cream, jalapeños, onion and cilantro.