stacked enchiladas

IMG_2182I am so excited to share this recipe with you!  It’s the perfectly light summer solution to traditional oven-baked enchiladas.  They are quicker to make, and the egg on top is excellent.  My grammy grew up eating stacked enchiladas, and now they’re one of my favorites too.  Even if the egg might sound a bit strange at first, just give it a try!

I usually prefer my egg with a runny yolk for this application, but as you can see in the picture it accidentally broke tonight and so it was cooked through. It was still delicious, but if the yolk is runny it will sort of mix in with the enchilada sauce… it’s fantastic!

We make our own sauce, which I suggest you try as well because it’s so easy and quick, but you can use your favorite from the store.

Easy Enchilada Sauce (recipe follows), or a favorite store-bought sauce
8 corn tortillas
8 eggs
Romaine lettuce, torn or cut into thin strips (red leaf lettuce is great too)
Red onion, finely chopped
Cheddar cheese, shredded

If you’ve just made the enchilada sauce and it is hot, you’re all set to start.  Otherwise, heat in a large saucepan.

Brush the tortillas with olive oil, and cook on each side for a minute or two in a very hot pan.  Stack them between paper towels and keep warm while you fry the eggs however you prefer them.

To assemble a plate, dip a tortilla in sauce to coat.  Lay it on a plate and sprinkle with cheese, onion, and lettuce.  Repeat once more with another tortilla, then set the eggs on top.  Ladle sauce over the egg.  Repeat the process with each plate, then serve.

Serves 4

Note: Feel free to adjust the amount of layers and eggs to everyone’s liking.  It’s completely customizable! Also, I think sliced black olives would be a super yummy little addition to the enchiladas.

 
{   Easy Enchilada Sauce   }

Recipe adapted from allrecipes.com

1/4 cup oil
2 tablespoons flour
3 tablespoons California chili powder
8 ounces tomato sauce
1 1/2 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
Salt to taste (about 1/2-1 teaspoon)

Heat the oil in a pot over medium heat.  Whisk in the flour and cook, stirring constantly, for about 3 minutes, or until lightly browned.  You want to get rid of the raw flour taste.

Add the chili powder, tomato sauce, chicken broth, spices, and salt.  Stir until smooth.  Cook for about 10 minutes, stirring frequently, until the sauce has thickened.

Use right away, or make ahead and refrigerate in a jar for up to 3 days.  The recipe can be easily doubled or tripled.

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One thought on “stacked enchiladas

  1. So glad you love these, Sweetheart! I grew up eating them…my family learned how to make them from our wonderful hispanic neighbors in Las Cruces NM when I was a child. The egg on top does sound odd, but it is the proverbial ‘icing on the cake!’

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