Chile Quilles

Chile Quilles
½ large can Las Palmas green or red enchilada sauce
Jack or cheddar cheese
4 eggs, dash of milk, S&P
2-3 cups of tortilla chips (broken into medium pieces)
Cooked Sausage or bacon

Bring enchilada sauce to a simmer. Meanwhile scramble eggs gently on medium to low heat so as not to toughen the eggs. Cook eggs until softly set with most of the liquid evaporated and spread to an inch of the edges of the pan. Crush chips into medium pieces and add to enchilada sauce. Let simmer for 2-3 minutes. Top scrambled eggs with cooked sausage or bacon. Pour sauce and chips over eggs. Top with cheese, and put the lid on and let sit for 5 minutes off the heat.