Breakfast Enchiladas Recipe

Directions

1. 1

   Prepare the Chicken Carnitas

   If you haven't already prepared the chicken carnitas, cook the chicken in a slow cooker with spices until tender and easily shredded.

2. 2

   Assemble the Enchiladas

   Preheat your oven to 350°F (175°C). Take a large flour tortilla and place 1/2 cup of chicken carnitas down the center. Spoon some salsa roja over the chicken, then sprinkle with pickled onions and a little cotija cheese. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with remaining tortillas.

3. 3

   Add Salsa and Cheese

   Pour the remaining salsa roja over the top of the rolled enchiladas and sprinkle with the remaining cotija cheese. Bake in the preheated oven for about 15 minutes, or until heated through and slightly bubbly.

4. 4

   Cook the Eggs

   While the enchiladas are baking, heat olive oil in a skillet over medium heat. Crack the eggs into the skillet and cook them sunny-side up until the whites are set but the yolks are still runny, about 4-5 minutes.

5. 5

   Serve

   Remove the enchiladas from the oven and top each with a sunny-side up egg. Garnish with fresh cilantro and serve immediately.