Unlike traditional rolled enchiladas, these New Mexico style enchiladas are stacked high with a cheesy shredded chicken filling and topped with fried eggs and enchilada sauce.

Directions

1. Heat 1 teaspoon of oil at a time in a medium pan over high heat. Fry corn tortillas one at a time for 2 minutes on each side until golden, adding additional olive oil to the pan as needed. Set aside on a baking sheet.
2. In the same pan (add more olive oil if needed) over medium heat, crack in eggs. Let cook until whites are set and crispy around the edges and yolks are still runny. Remove from heat and set aside.
3. In a medium bowl, combine shredded chicken and 1/2 cup of the enchilada sauce. Season with salt and pepper to taste.
4. To assemble enchiladas, lay one corn tortilla down on the baking sheet, top with some of the cheese and chicken mixture, spoon a tablespoon of enchilada sauce over, and repeat to make 2 separate stacks of 4 tortillas. Cover the top tortillas in each stack with an additional sprinkle of cheese and drizzle of sauce.
5. Set oven to broil. Place baking sheet with stacked enchiladas on the center rack and broil 5-7 minutes, watching closely, until the cheese is melted and bubbling. Remove from oven and top each stack with 3 fried eggs and cotija cheese, cilantro, jalapeños and a squeeze of lime if using.