Red Chile Enchiladas with Fried Egg
A New Mexico classic! Corn tortillas are soaked in a rich, smoky red chile sauce, layered with cheese and onions, then baked until bubbly. Topped with a perfect fried egg for a hearty, comforting meal.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Red Chile Sauce
- b.Heat a dry cast-iron skillet over medium heat. Working in batches, toast the dried chiles for 30-60 seconds per side until they are fragrant and slightly pliable. Be careful not to burn them, as this will make the sauce bitter.
- c.Place the toasted chiles in a medium bowl and cover with 3 cups of hot vegetable broth. Let them soak for 20-30 minutes until fully softened.
- d.Transfer the soaked chiles and all the soaking liquid to a high-speed blender. Add the chopped yellow onion, garlic cloves, cumin, oregano, and salt. Blend on high for 1-2 minutes until the sauce is completely smooth.
- e.For an exceptionally smooth texture, strain the sauce through a fine-mesh sieve into a bowl, using a spatula to press the liquid through.
- f.Heat 2 tbsp of vegetable oil in a medium saucepan over medium heat. Carefully pour in the blended chile sauce (it may splatter). Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until it thickens slightly and the color deepens to a rich brick red. Keep warm.
- 2
Step 2
- a.Prepare for Assembly
- b.Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- c.In a small bowl, combine the shredded cheddar and Monterey Jack cheeses. Have your finely chopped white onion ready in another bowl.
- d.Heat 1/4 cup of vegetable oil in a small skillet over medium-high heat. Using tongs, quickly fry each corn tortilla for about 10 seconds per side. The goal is to make them pliable, not crispy. Place the fried tortillas on a paper towel-lined plate to drain excess oil.
- 3
Step 3
- a.Assemble the Enchiladas
- b.Dip one fried tortilla into the warm red chile sauce, ensuring it's fully coated.
- c.Place the sauced tortilla in the prepared baking dish. Sprinkle it with a generous amount of the cheese blend and some of the chopped white onion.
- d.Repeat the process, creating four stacks of two tortillas each. Arrange the stacks evenly in the baking dish.
- e.Pour any remaining red chile sauce over the tops of the stacks. Sprinkle the remaining cheese blend over everything.
- 4
Step 4
- a.Bake and Fry the Eggs
- b.Bake the enchiladas for 15-20 minutes, or until the cheese is fully melted and bubbly around the edges.
- c.While the enchiladas are in the oven, melt the butter in a non-stick skillet over medium heat. Crack the eggs into the skillet and fry to your preference. Sunny-side up with a runny yolk is traditional.
- 5
Step 5
- a.Serve
- b.Once baked, let the enchiladas rest for a minute. Use a wide spatula to carefully transfer one stack (two enchiladas) to each plate.
- c.Top each stack with a freshly fried egg. Garnish with shredded lettuce and diced tomato. Serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use freshly shredded cheese from a block. Pre-shredded cheeses contain anti-caking agents that prevent them from melting smoothly.
- 2Don't skip frying the tortillas. This step creates a barrier that prevents them from becoming soggy and falling apart in the sauce.
- 3The red chile sauce is the star. Taste it after simmering and adjust salt or add a pinch of sugar if it's too bitter.
- 4For a richer, non-vegetarian sauce, you can use chicken or beef broth instead of vegetable broth.
- 5The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently before using.
Adapt it for your goals.
Add Protein
Incorporate a layer of shredded cooked chicken, ground beef, or carnitas between the tortillas for a heartier meal.
Make it VeganMake it Vegan
Use a high-quality vegan shredded cheese blend. Instead of a fried egg, top with a dollop of cashew crema or a simple tofu scramble.
Rolled StyleRolled Style
Instead of stacking, fill each sauced tortilla with cheese and onion, roll it up, and place it seam-side down in the baking dish. Top with remaining sauce and cheese before baking.
Why this is on our healthy list.
Rich in Vitamin A
Red chiles are an excellent source of Vitamin A, which is crucial for vision health, immune function, and cell growth.
Metabolism Boosting
The capsaicin in chile peppers can provide a temporary boost to your metabolism, which may aid in weight management.
High-Quality Protein
The combination of eggs and cheese provides a significant amount of complete protein, essential for muscle repair, hormone production, and overall body function.
Source of Antioxidants
Garlic, onions, and chiles contain powerful antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
A serving of two enchilada stacks with a fried egg contains approximately 650-750 calories, depending on the amount of cheese and oil used.