If you’re like me (and I like to think that you are), you love enchiladas, but just don’t have the time or inclination to make them as often as you’d love to be eating them. Not to worry, I think I’ve got you covered. This is the 3rd installment of our Meatless Monday series, and without a doubt, it’s just genius. All the flavors you love in an enchilada, but no hassle, and we’re throwing in an egg just to keep it interesting. If you'd like to make these on a not-Meatless Monday, I have an update version for you below.
Right now you probably have everything you need to make these. All it takes is corn tortillas, enchilada sauce, cheddar or jack cheese, a little chopped onion and eggs. That’s it. And all you’re going to need to do is soften those tortillas in the oven for like 2 minutes, then make little layered stacks with the tortillas, cheese, onion and salsa, bake until bubbly for about 5 minutes, then top it with a fried egg. Does it get any easier than that? I think not.
I made some homemade corn tortillas, and man were they ever good with this. I also made my own enchilada sauce, but you don’t have to do either of those things. The whole idea is to have a quick, easy Meatless Monday. If you have some rice and beans to throw on the plate, all the better. Oh, and did I mention that these are great for breakfast too? Well, they are, but you probably already figured that out.
So, happy Meatless Monday everyone! Now go make some enchilada stacks and take the rest of the night off.
This is our Meatless Monday version and it's ever so good. If you'd like to make these on a not-Meatless Monday (with meat), I've added an update for that at the end of this post.
Recipe adapted from Bobby Flay
3 corn tortillas per person
Red or green enchilada sauce
Jack and/or cheddar cheese, grated
white onion, chopped
1 or 2 fresh eggs per person
Preheat oven to 375 degrees.
For 2 people, place 6 tortillas on a sheet pan, spritz with a little oil and heat for 2-3 minutes or until nice and soft. Remove from the oven and turn the oven up to 450.
Place 2 tortillas on a baking pan or sided sheet pan. Drizzle a little of the sauce on each tortilla and then add 1/4 cup of shredded cheese and 1 teaspoon of onions. Add another tortilla, and add same amount of sauce, cheese and onions. Add the third and final tortilla, and again top with sauce, cheese and onions.
Place in the oven and cook enchiladas for five minutes or until cheese is melted and bubbling.
While enchiladas are cooking, fry up the eggs to your preference.
When enchiladas are done, place fried eggs on top of each stack. Serve with rice and beans if desired.
If you'd like to add meat to these, just brown 1 lb of ground meat (I use ground turkey) and add in some Mexican spices like chili powder, cumin, onion powder, salt and garlic powder to the meat while it's cooking. Then I layer the meat between the tortillas along with the enchilada sauce, onions and cheese and bake it according to the recipe for about 10 minutes until it's bubbly and melted. Instead of adding the fried egg after they come out of the oven, I top them with a little sour cream and sliced avocado. Sooo good!!