This classic Mexican breakfast is loaded with corn tortillas, enchilada sauce, perfectly fried eggs, tender chopped chicken, and cheese all served in one skillet!
For the Chilaquiles:
- Leftover smoked chicken
- Enchilada Sauce
For toppings / Garnish:
- Red onion
- Red pepper
Make the chilaquiles:
Preheat the smoker or oven to 350. In a large preheated cast iron skillet, reheat the leftover smoked chicken.
Stir in 1 cup of the enchilada sauce to coat and heat through. Rip or chop the tortillas into wedges and dip them into the remaining enchilada sauce and add them to the chicken mixture.
Using a large spoon, make several little nooks into the tortilla and chicken mix and gently lay a cracked egg into each nook.
Slide the skillet into the smoker or oven and cook until the eggs are just starting to set. Carefully, top with cheese and cook a few minutes longer until the cheese melts and the eggs are cooked.
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