1 22 oz bag of Mission Tortilla Rounds chips (Restaurant Style)
1 28 oz can diced tomatoes
1 28 oz can green chile (mild) enchilada sauce
2 7 oz cans diced green (mild) chiles
1 bag 8 oz Mexican style cheese (shredded)
1/4 stick butter
1 onion (diced)
1 bunch fresh cilantro
18 eggs (scrambled)
16 oz sour cream
salsa (blended style)
The idea with this recipe is that you are adding a bunch of wet
ingredients so you continually turn, gently, to mix ingredients and
cook off the moisture.
Rinse cilantro, chop it up, and set it aside.
In large roasting pan melt butter. Dice onion and saute in pan.
Remove onions from pan and set aside so they don't get over cooked
during next step, or alternatively you can under cook them in the
Add tortilla chips; let warm.
Add onions back in if you removed them earlier.
Scramble eggs and pour over chips. Gently turn eggs and chips.
Drain and add diced tomatoes. Wait ~1 minutes and the turn ingredients.
Add ~1/4 of green chile enchilada sauce, wait and turn.
Drain and add diced green chiles, turn.
Add ~1/4 of green enchilada sauce, wait and turn.
Repeat until green enchilada sauce is all in.
Add cheese and cilantro, wait and turn.
Garnish with sour cream and salsa when serving.