COOK IT.
Preheat your Pit Boss Griddle to a medium-high heat. Oil the griddle surface with avocado oil.
Cut the corn tortillas into eigths, making a triangular chip shape. Toss in a bowl with avocado oil and Pit Boss Hatch Chili rub.
Lay the chips directly on the griddle top. Flipping occasionally until the tortillas are crispy and golden.
Once your chips are crispy, pour the enchilada over the top of the chips and toss together. Add the mozzarella cheese and continue to flip the chips until cheese has melted. Remove from the griddle.
Wipe off the griddle surface and add some more oil. Crack eggs directly onto the griddle surface. Cook until the egg whites are set ~ about 3 minutes. Flip and continue to cook until you reach desired egg doneness.
Remove the eggs from the griddle and place them directly on top of the sauced & cheesy chips.
Garnish with a sour cream drizzle, cilantro, cotija cheese and pickled red onions. Serve immediately, and enjoy!