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1
Heat a large cast-iron skillet.
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2
Add the garlic cloves and cook over moderate heat until slightly softened and just beginning to blacken all over, about 5 minutes.
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3
Add the tomatoes and onion to the skillet and cook until slightly softened and charred all over, about 7 minutes longer.
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4
Peel the garlic and transfer the vegetables to a food processor; add the chipotle and cilantro and pulse until still slightly chunky.
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5
Reheat the skillet.
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6
Add the salsa and cook over moderately high heat, stirring often, until slightly thickened, 3 to 4 minutes.
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7
Season with salt and keep warm.
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8
Preheat the oven to 350.
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9
Heat 1/4 cup of the oil in a large skillet until shimmering.
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10
Using tongs, dip both sides of a tortilla into the hot oil and cook just until softened, about 10 seconds; let any excess oil drip back into the pan.
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11
Drain on paper towels and set the tortilla on a work surface.
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12
Repeat with the remaining tortillas.
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13
Spoon 1 1/2 tablespoons of the cheese onto each tortilla, then loosely roll them up and arrange side by side in a 9-by-13-inch baking dish.
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14
Sprinkle with the remaining 3/4 cup of cheese and bake for about 10 minutes, or until the enchiladas are warmed through and the cheese is melted.
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15
Heat the remaining 2 tablespoons of oil in a nonstick skillet.
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16
Fry the eggs sunny-side up for 3 to 4 minutes.
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17
Arrange 2 enchiladas on each plate and top with the warm salsa and fried eggs.
