Santa Fe Enchiladas
photo by Starrynews
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 29.58 ml vegetable oil, plus more for the eggs
- 1 medium onion, sliced
- 3-4 garlic cloves, chopped
- 1-2 small jalapeno, minced
- 4.92 ml cumin
- 4.92 ml dried oregano
- 4.92 ml sugar
- salt
- 793.78 g can chopped tomatoes
- 9 corn tortillas
- 473.18 ml monterey jack cheese, shredded
- 4-6 large eggs
directions
- Preheat oven to 350°F.
- Heat the oil in a large skillet over medium heat.
- Cook the onions, garlic, jalapeños, cumin, oregano, sugar and some salt until tender, about 5 minutes.
- Add the tomatoes and simmer until the mixture thickens, about 10 minutes.
- Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove top.
- Layer some tomato sauce mixture in the bottom of a medium casserole dish then top with a few tortillas (3-4) and 1/3 of the cheese.
- Repeat this ending with cheese on top.
- Take the remaining tortilla, roughly chop it up and scatter over the cheese.
- Bake until browned and the sauce is bubbling around the edges.
- Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat.
- Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
- Cut the casserole into 4-6 servings and top each one with a fried egg and a little salt.
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Reviews
-
This dish was terrific! The sauce is delicious - I'll be using it for other Mexican dishes that I make - and the fried egg on top was a perfect addition to an already tasty casserole. I used a method I found in Nimz's recipe #193851 to cook the eggs without flipping. We had this for dinner with a fruit salad and just loved it - thanks for sharing an easy recipe that I will make often!
RECIPE SUBMITTED BY
Stacee R.
United States