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Try SavoraDallas Heart Stacked Enchiladas
A quicker, easier take on classic New Mexico enchiladas! Instead of rolling, we layer tortillas, a flavorful red chile sauce, and plenty of cheese. Topped with a perfectly fried egg, this is comfort food at its finest.
Ingredients
- count Corn tortillas6
- Red chile sauce2 cups
- Shredded cheddar cheese2 cups
- Eggs2 large
- Olive oil1 tablespoon
- Salt1/2 teaspoon
- Pepper1/4 teaspoon
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Learn MoreMethod
Preheat oven to 350°F (175°C).
Lightly grease a 9x13 inch baking dish.
Spread a thin layer of red chile sauce on the bottom of the dish.
Place two tortillas on top of the sauce, slightly overlapping.
Spread another layer of red chile sauce over the tortillas, followed by a generous sprinkle of shredded cheese.
Repeat layers: tortillas, red chile sauce, and cheese. You should have three layers of tortillas.
Top the final layer with the remaining red chile sauce and cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
While the enchiladas are baking, fry the eggs over easy. Heat olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny.
Carefully remove the enchiladas from the oven.
Top each serving with a fried egg. Season with salt and pepper to taste.
Serve immediately and enjoy!
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