Breakfast for 4
Stacked Breakfast Enchiladas
Corn tortillas layer with red chile sauce, cotija, and green onions, then bake and top with firm-cooked eggs.
$2.67per serving $$
35 minstart to table
4servings
Ingredients
- 2 cups red chile sauce or enchilada sauce
- 1/2 cup canola oil for frying tortillas (optional)
- 14 white corn tortillas
- 1 cup cotija cheese
- 4 green onions
- cilantro leaves for garnish (optional)
- 4 eggs
Steps
- Heat the oven to 375 F and spread 1/2 cup of chile sauce in a 9-by-13-inch baking dish.
- Warm the tortillas in a dry skillet for 30 seconds per side.
- Stack the tortillas in four portions, adding sauce, cotija, and sliced green onions between the layers.
- Cover the stacks with the remaining sauce and bake for 15 minutes.
- Cook the eggs in a lightly oiled skillet over medium heat until the whites and yolks are firm.
- Top each stack with a cooked egg and the remaining cotija.
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