Ingredients
- 1 15- oz bag Juanitas tortilla chips
- 1 16- oz can enchilada sauce (red or green, depends on taste)
- 1/2 cup cotija cheese
- 4-6 eggs
FILLING
- 1 cup roasted corn
- 1 cup cooked ground beef (seasoned with chili, paprika, cumin, salt, garlic)
- 1 4- oz can diced green chiles
- 1 lime juiced
- sea salt, to taste
- ground black pepper, to taste
SERVE WITH
- Crumbled cotija cheese
- Chopped cilantro
- Mexican crema sauce
- Lime slices
- Hot sauce
Instructions
- Combine filling ingredients. You can substitute any meat or veggie for the corn and ground beef. Toss filling with green chiles, lime juice and season to taste. If filling ingredients are bland, a bit of cumin can help punch up the flavor.
- Grease Dutch Oven with olive oil.
- Pour in a layer of corn tortillas/chips, then 1/3 of filling mixture, 1/3 of cheese and a generous pour of enchilada sauce. Continue layers until you get to the top.
- Create indentations for each egg. Sprinkle cotija cheese over the top and crack eggs into each nest, season with salt and pepper and cover with lid.
- Place on 10-15 briquettes for approximately 20-30 minutes. Then top the dutch oven with 6-8 pieces of charcoal. Rotate lid and dutch oven at 15 minutes.
- Cook until dish is cooked through and egg whites are set with runny yolks.
- Serve with cotija, crema, cilantro, lime slices and hot sauce.
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