10 corn tortillas, cut into triangles (or store-bought chips)
1 (14-ounce) can of enchilada sauce
1/2 cup shredded Pepper Jack cheese
2 tablespoons cotija cheese, crumbled
Two fried eggs, as topping
1/2 avocado, cubed, as garnish
To a saucepan, set over medium heat, add a few tablespoons of vegetable oil. When hot, add the slices of tortillas, in batches, and fry until the tortillas are crispy. Transfer to a bed of paper towels and repeat with the remaining triangles of tortillas.
To a medium skillet, set over medium heat, add the enchilada sauce. Cook until it’s reached a simmer and thickened, about 5 to 8 minutes. Give it a taste and adjust any of the seasoning according to taste. The brand that I bought was absolutely perfect so it required zero additional salt or seasoning.
Add the chips or freshly fried tortillas to the sauce and toss until thoroughly coated. Cook for an additional 2 to 3 minutes. Add the cheese and cover the pan until the cheese has melted, about 2 minutes. Top with cotija cheese, fried eggs and avocado.
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