In a small bowl, mix the eggs, milk and seasonings with a fork and set aside.

Add enough oil to a large skillet to cover the bottom of the pan. Heat over medium-high heat.

Once the oil gets hot, carefully lay some tortillas along the bottom of the pan. I've found it's best to fry them in 2-3 batches. You don't want the tortillas overlapping too much, or else they won't get as crispy, and you want your tortillas to be extra crispy for chilaquiles. This will ensure that they hold up with the sauce and don't get too soggy.

Cook, flipping the tortillas every so often, until they start to turn golden brown and get a good crisp, approximately 5 minutes. Move to a plate with a paper towel, to soak up excess oil, and set aside.

In the same pan, turn heat down to medium-low and add the egg mixture. Once they’re cooked well, add the tortillas back to the pan.

Next, add the sauce. Gently mix it with the eggs and tortillas, until the sauce is evenly coated on everything. Cook for just a minute or so to warm up the sauce.

Turn off heat, sprinkle on your favorite cheese and cover for approximately 5 minutes to let the cheese melt. Serve immediately with your favorite toppings, such as queso fresco, onions, cilantro and avocado. (Don't skip the toppings! They can really add to the flavor of your chilaquiles.)

If you make these and have a quick second to give it a rating below, I would appreciate it so much! Thank you!