This recipe gives me some serious flashbacks to my kitchen days. A little extra tortilla chips, red sauce from a few days before, avocados from garde manger station, fry up some eggs and boom your lunch is now off the charts and you're ready to tackle the rest of your day with a belly full of chilaquiles. Hope you enjoyed the recipe and make sure to like and subscribe!SUBSCRIBE: http://bit.ly/1mk8ehMBUSINESS INQUIRY:
[email protected]WEBSITE: http://www.byrontalbott.com TWITTER: http://www.Twitter.com/ByronTalbottINSTAGRAM: http://www.instagram.com/ByronTalbottFACEBOOK: https://www.facebook.com/ByronTalbottFoodCast Iron Plate: https://amzn.to/3a36j3wBlender: https://amzn.to/3z1ATVBKnife: https://amzn.to/3a3YoTMmixing bowls: https://amzn.to/3PHALkdINGREDIENTS:2 cups water1 cup canned tomatoes (whole or diced)5-6 dried chillies (New Mexican variety)1 whole onion2 garlic cloves1 tbsp cumin powdersalt to taste1 whole chicken breast3-4 cups fried corn tortilla chips 2 whole eggs2 tbsp butter