Loading...
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.
Prepare the Red Chile Sauce
Prepare for Assembly
A vibrant, heart-healthy bowl of roasted sweet potatoes, black beans, and corn with a zesty lime-cumin dressing. This colorful Southwestern-inspired meal is easy, flavorful, and perfect for a light lunch or dinner.
Layers of tender chicken, corn tortillas, and Monterey Jack cheese baked in a creamy, tangy green chile sauce. This comforting casserole is a weeknight dinner dream, delivering all the flavor of enchiladas without the fuss of rolling.
Plump, juicy shrimp marinated in a zesty blend of tequila, lime juice, and cilantro, then grilled to smoky perfection. These skewers are the ultimate summer appetizer or light dinner, ready in under 30 minutes!
Tender shredded chicken simmered in a savory green chile sauce, wrapped with rice and cheese in a warm tortilla, then baked until bubbly. A hearty and comforting Southwest classic that's perfect for dinner.
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.
This southwest recipe takes 65 minutes to prepare and yields 4 servings. At 613.13 calories per serving with 23.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Assemble the Enchiladas
Bake and Fry the Eggs
Serve
Incorporate a layer of shredded cooked chicken, ground beef, or carnitas between the tortillas for a heartier meal.
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.
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.
Red chiles are an excellent source of Vitamin A, which is crucial for vision health, immune function, and cell growth.
The capsaicin in chile peppers can provide a temporary boost to your metabolism, which may aid in weight management.
The combination of eggs and cheese provides a significant amount of complete protein, essential for muscle repair, hormone production, and overall body function.
Garlic, onions, and chiles contain powerful antioxidants that help combat oxidative stress and inflammation in the body.
A serving of two enchilada stacks with a fried egg contains approximately 650-750 calories, depending on the amount of cheese and oil used.
They can be part of a balanced diet. The red chiles are rich in vitamins A and C. The dish is high in protein from the egg and cheese. However, it is also high in fat and sodium, so it's best enjoyed in moderation.
The heat comes from the chiles. New Mexican red chiles are typically mild to medium. To reduce heat, ensure you have removed all seeds and veins before soaking. You can also use milder chiles like Ancho or Guajillo.
Yes, you can assemble the enchiladas (without the egg) up to a day in advance. Cover and refrigerate. You may need to add 5-10 minutes to the baking time. Fry the eggs just before serving for the best result.
This usually happens if the tortillas are not fresh or if you skip the step of quickly frying them in oil. Frying creates a protective layer that helps them hold their structure when soaked in the sauce.
Yes, you can freeze the baked enchiladas (without the egg and garnishes). Let them cool completely, then wrap the baking dish tightly. They can be frozen for up to 3 months. Reheat in the oven until hot and bubbly.