Preheat oven to 350 degrees. Place the tortilla chips on a sheet pan and cook for 5 minutes
Heat the oil in a large skillet
Add the enchilada sauce and cook, stirring, for 2 minutes
Reduce the heat to medium-low
Whisk the eggs with ½ teaspoon salt and ½ teaspoon pepper
Pour into the hot sauce and cook, stirring occasionally, until the eggs are fully incorporated into the sauce and set, about 10 minutes
Add the Xochitl chips back into the pan and stir to make sure they are fully coated with sauce
Top with the cilantro and cheese and serve immediately
Serve with salsa on the side
