ENCHILADAS WITH EGG ON TOP RECIPES

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EGG ENCHILADAS RECIPE - FOOD.COM



Egg Enchiladas Recipe - Food.com image

These are scrambled eggs with a Mexican twist that can be served any time of the day. They don't require baking time however; they are slipped under the broiler to melt the cheese. Sometimes I heat the tortillas briefly in the microwave before dipping in the sauce to keep them from cracking when rolling them up. Recipe is from Sunset Mexican Cook Book.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 enchiladas

Number Of Ingredients 12

2 tablespoons salad oil
1 medium onion, chopped
1 green pepper, seeded and chopped
3 (8 ounce) cans tomato sauce
2 teaspoons chili powder
8 eggs
1/4 cup half-and-half or 1/4 cup milk
2 tablespoons chopped canned california green chilies
salt and pepper
2 tablespoons butter or 2 tablespoons margarine
6 corn tortillas
1 cup shredded cheddar cheese (about 4 ounces)

Steps:

  • Heat oil in a wide frying pan over medium heat and sauté onion and green pepper until limp; add tomato sauce and chili powder. Simmer, uncovered, for about 10 minutes.
  • Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
  • In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
  • Dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. Roll up and place seem side down in a shallow baking dish.
  • Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
  • Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).

Nutrition Facts : Calories 365.2, FatContent 23.5, SaturatedFatContent 10, CholesterolContent 315.7, SodiumContent 861.5, CarbohydrateContent 23.9, FiberContent 4.2, SugarContent 7.2, ProteinContent 16.8

NEW MEXICO-STYLE STACKED ENCHILADAS RECIPE | SOUTHERN LIVING



New Mexico-Style Stacked Enchiladas Recipe | Southern Living image

Enchiladas just got an authentic and tasty upgrade. Instead of the classic enchilada roll, the New Mexico-Style Enchiladas are stacked together with a mixture of melted cheese and enchilada sauce in between each layer, stacking up to a mighty 4 layer dish. As Test Kitchen pro Ivy Odom puts it, "It's the New Mexican version of lasagna." As if these ooey-gooey enchiladas couldn't get any better, the stacks are topped with an over-easy egg and tasty garnishes like cilantro, lettuce, tomato, and onion. These stacks are made individually, making it easy to personalize and customize with your favorite toppings. Serve this hearty and fiesta friendly dish alongside some fresh salsa and chips. If you're looking for a fresh new Mexican cuisine, try your hand at these savory and flavorful enchiladas. One bite and you'll be convinced to add this recipe to your weeknight meal rotation. 

Provided by Southern Living

Total Time 25 minutes

Yield Serves 4 (serving size: 1 enchilada stack)

Number Of Ingredients 10

2 (8-oz.) pkgs.s red chile enchilada sauce, such as Frontera
1/3 cup canola oil
8 (6-inch) corn tortillas
2 cups shredded Mexican blend cheese
4 large eggs
3/4 teaspoon kosher salt
1/4 cup chopped fresh cilantro, from 1 bunch
1/2 cup chopped fresh tomatoes, from 1 medium
1/2 cup chopped fresh sweet onion, from 1 small
1 cup thinly sliced romaine heart, from 1 heart

Steps:

  • Preheat oven to 300°F. Place enchilada sauce in a small saucepan and cook over medium, stirring occasionally, until hot, about 5 minutes. Reduce heat to low and simmer to keep warm.
  • Meanwhile, heat oil in a medium nonstick or cast-iron skillet over medium-high. Cook tortillas, one at a time, until just starting to change color, but are still limp and pliable, about 30 seconds per side. Transfer to a paper towel-lined plate to drain excess oil. Pour all but 2 tablespoons oil from skillet to a heat-proof bowl; discard when cool. Reserve 2 tablespoons oil in skillet off heat.
  • Dip one tortilla in warm enchilada sauce, so that sauce lightly coats both sides. Place tortilla on an oven-safe plate or baking sheet. Spoon about 2 tablespoons sauce over tortilla, then sprinkle with about 3 tablespoons cheese. Dip a second tortilla in warm enchilada sauce, so that sauce lightly coats both sides. Layer tortilla on top of first tortilla on plate or baking sheet. Spoon another 2 tablespoons sauce over tortilla, then sprinkle with another 3 tablespoons cheese. Repeat process with remaining tortillas, sauce, and cheese so that you have 4 total enchilada stacks. Bake in preheated oven until cheese is melted, about 7 to 9 minutes.
  • While enchiladas are baking, heat reserved 2 tablespoons oil in skillet over medium. Add 2 eggs to oil in skillet; season with half of salt. Cook eggs until desired degree of doneness, about 2 to 3 minutes per side for over-easy. Transfer to a plate once cooked; set aside. Repeat with remaining eggs and salt.
  • When cheese is melted, remove enchiladas from oven. Top each stack with one egg and garnish evenly with cilantro, tomato, onion, and lettuce.

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