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Recipe Category: Dairy
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Ingredients
Yield : 2 SERVINGS
- 6 Extra Thin Corn Tortillas or smaller equivalent
- 1/2 C (120g) Red Enhilada Sauce
- 2 large Eggs (optional)
- 1/4 C (28g) Cotija Cheese, crumbled
- 2 Tbsp Pico de Gallo, or your choice of veggies/toppings see
- ground beef
Method
- Preheat oven to 400F
- Stack and cut the corn tortillas into 6 triangles to make chips
- Place the chips on a wire rack for best results, but a baking sheet will also work
- Bake the chips for 8-10 minutes or until they’re golden brown and crisp
- In a large skillet, heat the enchilada sauce over medium heat
- Once the sauce begins to bubble around the edges, add the chips and gently fold together, cooking until very little sauce remains
- Remove the chips from the pan before cooking an egg and warming any other proteins
- Top the chips with crumbled cotija cheese, an egg, and your desired toppings
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