20min · 4 servings Ingredients: • ¼ cup avocado oil (or canola and vegetable work also) • 12-15 corn tortillas, cut into bite-sized pieces • 4 eggs • 1 tbsp milk • ¼ tsp smoked paprika • Salt & pepper • 1 7 ¾ oz can El Pato sauce (or a small can of your favorite enchilada sauce or salsa) Toppings: • Cotija, queso fresco or your favorite shredded cheese • Red onions • Cilantro • Avocado • Sour cream or Mexican crema Instructions: In a small bowl, mix the eggs, milk and seasonings with a fork and set aside. Heat a few tablespoons of oil in a large skillet over medium-high heat. Once oil is warm, carefully add the chopped tortillas and mix well, to cover the tortillas with oil. Once mixed, I like to drizzle the rest of the oil on the tortillas and stir again. Cook, stir