I made a couple of modifications:
I cooked boneless chicken breasts and used that instead of rotisserie chicken.
I used bottled Ranch dressing instead of making the Mayo/Buttermilk one below.
I used flour tortillas instead of corn.
I used turkey bacon.
I also added grated cheddar cheese
Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 13 minutes. Drain; cool in ice water 5 minutes. Peel and dice eggs.
Cook bacon in a medium nonstick skillet over medium heat until crisp (about 8 minutes). Remove bacon from pan, reserving drippings in pan. Drain bacon on paper towels; crumble bacon, and set aside. Add shallots and garlic to drippings in pan; cook 1 minute, stirring frequently. Remove from heat; add vinegar, oil, and mustard, stirring until combined. Add chicken to pan; toss to coat. Combine mayonnaise and buttermilk in a small bowl, stirring until smooth. Stir in cheese.
Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup chicken mixture in center of each tortilla; top tacos evenly with lettuce, tomato, and chopped avocado. Divide egg and bacon evenly among tacos, and drizzle evenly with dressing.
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup
1 1/2 cups sour cream
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded (I used 3 cooked chicken breasts as I wanted a lot of chicken!!)
2 cups cheddar cheese
Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese. Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.
2 cups cubed and cooked ham
1/2 cup chopped green onions
2 1/2 cups shredded cheddar cheese, divided
10 flour tortillas (6-8 inches)
1 1/4 cup half-and-half
4 whole eggs
1/2 teaspoon salt
1 tablespoon flour
Salsa, sour cream, and additional green onions for serving
In a medium bowl stir together ham, green onions and 2 cups of cheese (save the remaining 1/2 cup for later). Spray a 9×13 inch baking dish with cooking spray. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in the baking dish. Roll up all tortillas and place them into the baking dish with the sides touching.
Whisk together half-and-half, eggs, salt, and flour. Pour over tortillas. Cover and refrigerate overnight.
In the morning, preheat oven to 350º. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
Serve with salsa, sour cream, and additional green onions.