- 6 ounces tortilla chips
- 16 ounces green enchilada sauce
- 4 ounces Smithfield Hometown Original Bacon
- 2 tsp olive oil
- 1-2 eggs
- 2 ounces sour cream
- 2 ounces queso fresco
- cilantro for garnish
- Layer chips onto a lightly greased baking sheet or cast iron skillet.
- Heat a small saucepan to medium heat and add enchilada sauce. Simmer for 15-20 minutes, until reduced by 1/3 to 1/2, stirring occasionally.
- In a large non-stick skillet, add bacon. Cook on low, 2-3 minutes each side or until crispy. Drain on a plate with paper towels.
- Drain bacon from skillet and wipe with paper towel.
- Add olive oil to skillet and heat on medium heat, until it just starts to smoke.
- Gently crack egg(s) into skillet, careful not to break the yokes. Allow to fry for 2-3 minutes,
- carefully spooning the hot oil over the egg whites. If you’d like your yolks cooked, cover the skillet with a lid for the last minute.
- Top chips with reduced enchilada sauce*, crumbled bacon, egg, drizzled sour cream (I use the squeeze top kind), and queso fresco. Garnish with cilantro leaves to taste.
- *Optional: Allow enchilada sauce to soak into chips before serving. I enjoy my chips a little crispy, so I eat immediately. For an authentic style chilaquiles, bake chips and sauce at 350 for 5-10 minutes before adding toppings, then serve.