Cut or tear tortillas into small pieces (think tortilla chip size).
Toast tortillas in skillet using butter until golden brown, season with salt and pepper.
Add eggs, scrambling in with the tortilla, until the eggs are cooked.
Add HERDEZ directly to the egg and tortilla mix, as much or as little as you like, until the salsa is incorporated into the dish.
Remove skillet from heat and sprinkle on queso fresco. Cover until the cheese is melted.
Serve up your chilaquiles with refried beans or black beans (yes beans for breakfast!) and a mug of champurrado!