Enchilada Stacks

Circle B Kitchen
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.

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