Description
Deliciously layered enchiladas with a rich red chile sauce, melty cheese, and topped with a fried egg.
Ingredients
Scale
- 8 Corn Tortillas
- 4 tablespoons Vegetable Oil or Butter
- 4 tablespoons All-Purpose Flour
- 4 tablespoons New Mexico Red Chile Powder
- 2 cups Water
- 2 cups Cheese (Monterey Jack or Cheddar)
- 4 Eggs
Instructions
- Heat oil or butter in a large skillet over medium heat until melted.
- Whisk in flour and cook for about one minute, stirring constantly to form a light roux.
- Add New Mexico red chile powder, stirring well and toasting for another minute.
- Gradually add water, stirring constantly until the sauce thickens to your desired consistency.
- Preheat oven to 375°F (190°C).
- Layer corn tortillas in a baking dish, adding red chile sauce and cheese between layers.
- Bake for 20-25 minutes until cheese is bubbly.
- Fry eggs in a skillet while enchiladas bake.
- Top each serving of enchiladas with a fried egg before serving.
Notes
Prepare the red chile sauce a day in advance and store it in the refrigerator for easier assembly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 370mg
Keywords: enchiladas, red chile, New Mexico cuisine, vegetarian, comfort food