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Easy Red Chilaquiles

Total time: 40 min

6 Servings


  • PAM® Original No-Stick Cooking Spray
  • 1 can (15 oz each) Wolf® Brand Chili No Beans
  • 1 can (15 oz each) Ranch Style® Beans, undrained
  • 3 cups white or yellow tortilla chips (about 35 chips)
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 10 ounces crumbled queso fresco cheese
  • 6 large eggs
  • Optional: 1 tablespoon chopped fresh cilantro.  Serve with sliced avocado if desired.


  1. Preheat oven to 400°F. Spray 2-quart deep baking dish with cooking spray; set aside.
  2. Place chili and beans in large saucepan; heat over medium-high heat 3 to 5 minutes or until hot. Add tortilla chips; stir to combine.
  3. Layer 1/3 each of chili mixture, drained tomatoes and cheese in baking dish. Repeat layers twice, ending with a layer of cheese.
  4. Cover with foil; bake 25 minutes. If desired, sprinkle with cilantro just before serving.
  5. A fried, poached or scrambled egg may be placed on each serving of Chilaquiles for a heartier breakfast

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