Leftover Carnitas Chile Verde Chilaquiles

Ingredients

• 12 corn tortillas
• 1 tablespoon vegetable oil
• 2 cups leftover carnitas
• 12oz 1849 El Dorado Style Chile Verde Salsa

• fresh cotija cheese or Cypress Grove Hatch Chile Chèvre
• chopped cilantro
• fried eggs

Instructions

1. Preheat oven to 400°F.
2. Prepare two baking sheets with parchment paper. Set aside.
3. Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges. 
4. Spread cut tortillas in a single layer on baking sheets and lightly spray the tops with nonstick cooking spray or brush with olive oil.
5. Bake cut tortillas at 400°F for 10 to 15 minutes until crispy.
6. Meanwhile, heat an oven safe skillet to medium-high.
7. Add carnitas to the pan and heat for 2-3 minutes.
8. Lower heat to medium, then add salsa verde to the carnitas. Mix to combine and allow to warm for 4-5 minutes. 
9. Your tortillas should now be crispy! Remove from oven and add to your skillet with the carnitas and salsa.
10. Stir to combine all ingredients, then remove from heat.
11. If using, take a few minutes to fry 2-4 eggs to your desired doneness.
12. Serve immediately and garnish with cheese of choice, cilantro, onions, and fried eggs!