A simple and fun dish to make and eat. It’s the perfect recipe for breakfast or brunch. Enjoy!

1/2 cup vegetable oil, for frying

Corn tortillas

Green chili sauce, I use Hatch

1 can Rotel


Butter, for frying

Salt and pepper

Pico de gallo and salsa for topping

In a skillet, heat vegetable oil. Cut tortillas into quarters. Drop them into the hot oil and fry until crisp. Remove them to paper towel and drain excess oil. 

In a sauce pan, heat the green enchilada sauce and Rotel until hot. Fry eggs in butter and add salt and pepper to taste. Assemble in a baking dish: Tortillas, enchilada sauce, more tortillas, sauce and top with fried eggs.  

You may add cheese, salsa, pico de Gallo or any topping of your choice. 

Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at