Ingredients

• 1 tablespoon vegetable oil
• 2 pounds skinless , boneless chicken breasts, cut into 1-inch pieces
• 0.25 teaspoons ground cumin
• 0.25 teaspoons chili powder
• 1 , 19 ounce
• 1 , 12 ounce
• 2 cups shredded iceberg lettuce
• 2 cups shredded Colby cheese
• 1 onion , chopped
• 0.5 cups sour cream , Optional
• 6 frieds eggs , Optional

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chicken pieces; cook until browned. Season with cumin and chili powder. Add enchilada sauce; simmer about 15 minutes, stirring occasionally.
2. 2 Warm tortillas in a separate skillet over medium heat until flexible. Don't fry them, just warm them.
3. 3 Dip 1 tortilla in enchilada sauce mixture; place on a serving plate. Spoon some chicken and sauce onto dipped tortilla; add shredded lettuce, cheese, onion, and sour cream. Top with another dipped tortilla. Repeat layering onto stack as many times as desired. Repeat stacks for each serving. Top stacks with 1 fried egg.

Nutrition per serving