Heat the enchilada sauce in a medium skillet over medium heat until it starts to simmer. Gently crack the eggs into the sauce. Let sit for about 30 seconds then gently spoon some sauce over the egg whites. Sprinkle salt and pepper on the egg yolks.

Cover the pan and let the eggs simmer until the whites are set and the yolks are to your liking, about 4–5 minutes.

Sprinkle cheese and cilantro over the eggs and serve with warm tortillas and avocado slices.