Chilaquiles are popping up on trendy brunch spot menus everywhere but they’re incredibly easy to make at home in your June Oven. A topping of runny-yolked eggs is traditional in some regions of this dish’s native Mexico, but other regions often use pulled chicken or pork in their place so you should feel free to do the same. While chilaquiles are usually served for breakfast or brunch they are just as enjoyable for lunch, dinner or a snack. Serve them out of the skillet you cook them in for a memorable main.