Step 1

Fill a wide bowl with water and dip the matzos in the water for 30 seconds to soften. Remove from water.

Step 2

Break matzo sheets into 1-2 inch pieces.

Step 3

In a bowl, beat the eggs with the milk, salt and pepper.

Step 4

Pour the egg mixture over the matzo pieces and mix well to combine.

Step 5

In a skillet over medium-high heat, melt the butter or heat the olive oil.

Step 6

Add the matzo-egg mixture and cook for 2-3 minutes, stirring constantly, until the eggs are set.

Step 7

In a wide pan, combine the salsa roja and chicken broth/water. Bring to a simmer.

Step 8

Add the cooked matzo brei to the salsa mixture and gently toss to coat.

Step 9

Transfer the chilaquiles to a plate or bowl.

Step 10

Top with the crumbled queso fresco, crema, diced onion, and cilantro.