TABASCO® Original Red Pepper Sauce
18 ounces leftover nachos (optionally: use fresh tortilla chips as a substitution for nachos)
2 cups mild enchilada sauce
1 ½ cups salsa
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
2-4 eggs, fried sunny side up
In a large skillet over medium high heat, simmer enchilada sauce, TABASCO® Original Red Sauce, salsa, spices, salt and pepper 4-6 minutes until mixture thickens slightly.
Add the leftover nachos to the sauce mixture and gently stir together, until chips are well coated. Cook 1-2 minutes to warm. (If using fresh tortilla chips, cook an additional 3-5 minutes until chips have softened.)
Once chips are softened, remove pan from heat.
Top chilaquiles with fried eggs and other optional toppings. Enjoy!