This chilaquiles recipe is sure to become your new favorite breakfast or brinner! Big thanks to Smithfield for sponsoring this post.
Y’all. I went and ate a big ol’ pan full of tortilla chips for breakfast. Don’t be alarmed – this is totally a thing.
Chilaquiles. Have you ever had them?
Now, I believe that the authentic version uses corn tortillas rather than actual tortilla chips, but I like my version better and so that’s what I’m sharing with you today! You’re going to fall in love with this super quick breakfast recipe. It makes a pretty great brinner too!
I’m working with Smithfield again this year (yay!!) and I wanted to bring you something tasty that features their new-ish Boneless Pork Shoulder Seasoned Carnitas. I love this product because all of the seasoning work is done for you! You just pop the meat in the slow cooker or Instant Pot (check out my recipe for pressure cooker carnitas!) and let the magic happen on it’s own. Super easy!
I cook the meat in orange juice for a bright citrus flavor that pairs so well with the rich pork. Seriously – the combo is out of this world good.
Anyway, I’m showing how to make the carnitas in a slow cooker below, but feel free to click over the pressure cooker carnitas recipe and make them that way if you’re in a hurry!
Once your carnitas are done, this recipe will be ready in about 10 minutes. Seriously – this goes QUICK!
You crumble up some tortilla chips, toss in some carnitas, add in some eggs, swirl in some enchilada sauce and cheese. Boom. Breakfast. Or brinner. Either way, this is bursting with flavor and a really nice change from boring old bacon and eggs.
I like to eat the carnitas as tacos or nachos for dinner and then pop the leftovers in this dish. It’s a perfect way to put a spin on leftovers so no one gets tired of eating the same thing twice!
Before you head to the kitchen, be sure to head over to SmithfieldRealFlavorRealFast.com to enter their contest by submitting your own tips for getting dinner on the table in 30 minutes or less using Smithfield® Marinated Fresh Pork!
Also, be sure to check out these Roasted Garlic & Herb Pork and Onion Po’ Boys for another quick and tasty dinner recipe!
These carnitas chilaquiles make an amazing Saturday morning breakfast!
- 1 pacakge Smithfield Boneless Pork Shoulder Seasoned Carnitas
- 1 cup orange juice
- 3 cups crushed tortilla chips
- 4 eggs
- 1 cup enchilada sauce
- 1/2 cup grated cheddar
- cilantro for garnish
Add the carnitas to a slow cooker with the orange juice. Cover and cook on low for 8 hours.
Remove the lid from the slow cooker and shred the pork.
Place the pork on a large rimmed baking sheet and spread out. Broil for 3 minutes or until crisp on the edges.
Add the tortilla chips to a lightly greased 10 inch skillet. Cook over medium heat until crumbs are starting to brown, about 3 minutes.
Crack the eggs into a small bowl and whisk well. Pour eggs over the chips and stir to coat the chips. Cook 2 minutes, stirring constantly.
Add 2 cups of cooked carnitas to the pan and stir well.
Add the enchilada sauce and stir well.
Stir in the cheese until melted.
Serve with fresh cilantro.
Leftover carnitas are an excellent taco or burrito filling.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on bunsinmyoven.com should only be used as a general guideline.