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Preheat the air fryer to 375°F. Combine the red enchilada sauce, broth, black beans, and corn in an 8 inch cast iron skillet or oven safe pan. Use a smaller pan to fit your air fryer if necessary.
Add the chips to the pan and gently stir to coat with the sauce. Place pan in the air fryer and cook 3 minutes.
Remove the pan from the air fryer. Sprinkle with the shredded cheese. Crack the eggs onto the chips, spacing evenly. Use a fork to gently press down on the egg yolks to flatten. Top with red onion slices. Sprinkle with salt and pepper to taste. Place back into the air fryer and cook 7-13 minutes more (*see notes).
Remove pan from air fryer and garnish with cilantro.
Preheat the oven to 400°F. Combine the red enchilada sauce, broth, black beans, and corn in an 8 inch cast iron skillet or oven safe pan. Bring to a simmer over high heat.
Turn off heat and add the chips to the pan. Gently stir to coat with the sauce. Sprinkle with the shredded cheese. Crack the eggs onto the chips, spacing evenly. Use a fork to gently press down on the egg yolks to flatten. Top with red onion slices and sprinkle with salt and pepper to taste. Put pan into the oven and cook 7-13 minutes (*see notes).
Remove pan from oven and garnish with cilantro.