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    Sonoran Enchilada Stacks


    Source of Recipe


    The American Egg Board

    List of Ingredients




    1 can (10 oz.) red enchilada sauce
    3/4 cup (6 oz.) tomato puree
    1 teaspoon chili powder
    1/2 teaspoon ground cumin
    1 can (16 oz.) refried beans
    8 (6-inch diameter or larger) corn tortillas
    1 cup (4 oz.) shredded Monterey Jack cheese
    1 cup chopped green onions with tops
    Cooking spray
    8 eggs
    2 tablespoons water
    Shredded Cheddar cheese, optional
    Salsa, optional
    Shredded lettuce, optional
    Sliced tomato, optional

    Recipe



    In small skillet over medium heat, bring sauce, puree, chili powder and cumin to boiling. Reduce heat and simmer 2 to 3 minutes. Remove from heat. In small saucepan over medium heat, warm beans to serving temperature, about 5 to 8 minutes. Remove from heat.

    Dip 4 of the tortillas in the hot sauce in skillet and place 1/2-inch apart on lightly greased baking sheet. Top each with 1/4 cup of the hot beans, 2 tablespoons of the Monterey Jack cheese and 2 tablespoons of the onions. Repeat layers using remaining tortillas, sauce, beans and cheese. Place last 4 tortillas over first 4. Reserve remaining green onions for garnish. Bake in preheated 350°F oven until cheese is melted, about 8 minutes.

    Meanwhile, evenly coat 10-inch omelet pan or skillet with cooking spray. Heat over medium-high heat until just hot enough to sizzle a drop of water. Break and slip 4 of the eggs into skillet. Immediately reduce heat to low. Cook until edges turn white, about 1 minute. Add 1 tablespoon water. Cover pan tightly with lid to hold in steam. Cook until whites are completely set and yolks begin to thicken but are not hard. Remove from pan and keep warm. Repeat with remaining eggs and water. Top each baked enchilada stack with 2 fried eggs. Garnish with reserved green onions and Cheddar cheese and salsa, if desired. Garnish plates with lettuce and tomato, if desired. Cut in half. Serve immediately.

    * You may substitute 16 small corn tortillas. Layer each with half the amounts of beans, cheese and onions and top each 2 with 1 fried egg.

 

 

 

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