Combine filling ingredients. You can substitute any meat or veggie for the corn and ground beef. Toss filling with green chiles, lime juice and season to taste. If filling ingredients are bland, a bit of cumin can help punch up the flavor.
Grease Dutch Oven with olive oil or line it with foil for easier clean up.
Pour in a layer of corn tortillas, then 1/3 of filling mixture, 1/3 of cheese and a generous pour of enchilada sauce. Continue layers until you get to the top.
Create indentations for each egg. Sprinkle cotija cheese over the top and crack eggs into each nest, season with salt and pepper and cover with lid or foil.
Place on the grate of a campfire for approximately 15-30 minutes depending on how hot your fire is. Or place ten pieces of hot charcoal in a circle on the ground and place the dutch oven over that. Then top the dutch oven with 6-8 pieces of charcoal. Replace them as needed when they cool off.
Cook until dish is cooked through and egg whites are set with runny yolks.
Serve with cotija, crema, cilantro, lime slices and hot sauce.