Cook chicken filets per specifications and then slice into 1-2" pieces.
Preheat oven to 400 degrees.
In a skillet, cook onion. Add kale, splash of water, chicken and salt and pepper.
Cook until the kale is wilted.
Coat the tortilla chips with enchilada sauce. Fold in cooked chicken, kale, onions, and black beans.
Spread tortilla mixture in a pan or skillet and bake for 10 minutes or until the chips start to crisp.
Add cheese. Create 2 divots for eggs. Carefully crack eggs into the divots and sprinkle with salt and pepper. Return to the oven and bake until eggs are set, about 10-15 minutes.
Remove from oven. Top with chevre, feta, or cotija cheese. Serve with cilantro, a lime wedge, salsa, and a whole milk yogurt sauce.
