Best Open Face Enchiladas With Eggs Recipes

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NEW MEXICO-STYLE STACKED ENCHILADAS



New Mexico-Style Stacked Enchiladas image

Enchiladas just got an authentic and tasty upgrade. Instead of the classic enchilada roll, the New Mexico-Style Enchiladas are stacked together with a mixture of melted cheese and enchilada sauce in between each layer, stacking up to a mighty 4 layer dish. As Test Kitchen pro Ivy Odom puts it, "It's the New Mexican version of lasagna." As if these ooey-gooey enchiladas couldn't get any better, the stacks are topped with an over-easy egg and tasty garnishes like cilantro, lettuce, tomato, and onion. These stacks are made individually, making it easy to personalize and customize with your favorite toppings. Serve this hearty and fiesta friendly dish alongside some fresh salsa and chips. If you're looking for a fresh new Mexican cuisine, try your hand at these savory and flavorful enchiladas. One bite and you'll be convinced to add this recipe to your weeknight meal rotation.

Provided by Southern Living Editors

Time 25m

Yield Serves 4 (serving size: 1 enchilada stack)

Number Of Ingredients 10

2 (8-oz.) pkgs.s red chile enchilada sauce, such as Frontera
1/3 cup canola oil
8 (6-inch) corn tortillas
2 cups shredded Mexican blend cheese
4 large eggs
3/4 teaspoon kosher salt
1/4 cup chopped fresh cilantro, from 1 bunch
1/2 cup chopped fresh tomatoes, from 1 medium
1/2 cup chopped fresh sweet onion, from 1 small
1 cup thinly sliced romaine heart, from 1 heart

Steps:

  • Preheat oven to 300°F. Place enchilada sauce in a small saucepan and cook over medium, stirring occasionally, until hot, about 5 minutes. Reduce heat to low and simmer to keep warm.
  • Meanwhile, heat oil in a medium nonstick or cast-iron skillet over medium-high. Cook tortillas, one at a time, until just starting to change color, but are still limp and pliable, about 30 seconds per side. Transfer to a paper towel-lined plate to drain excess oil. Pour all but 2 tablespoons oil from skillet to a heat-proof bowl; discard when cool. Reserve 2 tablespoons oil in skillet off heat.
  • Dip one tortilla in warm enchilada sauce, so that sauce lightly coats both sides. Place tortilla on an oven-safe plate or baking sheet. Spoon about 2 tablespoons sauce over tortilla, then sprinkle with about 3 tablespoons cheese. Dip a second tortilla in warm enchilada sauce, so that sauce lightly coats both sides. Layer tortilla on top of first tortilla on plate or baking sheet. Spoon another 2 tablespoons sauce over tortilla, then sprinkle with another 3 tablespoons cheese. Repeat process with remaining tortillas, sauce, and cheese so that you have 4 total enchilada stacks. Bake in preheated oven until cheese is melted, about 7 to 9 minutes.
  • While enchiladas are baking, heat reserved 2 tablespoons oil in skillet over medium. Add 2 eggs to oil in skillet; season with half of salt. Cook eggs until desired degree of doneness, about 2 to 3 minutes per side for over-easy. Transfer to a plate once cooked; set aside. Repeat with remaining eggs and salt.
  • When cheese is melted, remove enchiladas from oven. Top each stack with one egg and garnish evenly with cilantro, tomato, onion, and lettuce.

OPEN-FACED ENCHILADAS



Open-faced Enchiladas image

Friends made these when we visited the Army base at Garmisch, Germany back in 1976. The enchiladas are fun to make because everyone gathers around and adds their own toppings.

Provided by OahuPat Abrams

Categories     Meat

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

flour tortilla, taco size
1 tablespoon vegetable oil
1 can enchilada sauce, warmed in small skillet
1 lb ground beef, browned
grated cheddar cheese
chopped onion
chopped tomato
sour cream

Steps:

  • Fry each tortilla in hot oil for one minute on each side.
  • In separate small skillet, dip fried tortilla into warmed enchilada sauce.
  • Place on baking sheet sprayed with nonstick spray.
  • Layer hamburger, cheese and onions on tortilla.
  • Place in 350 oven long enough to warm and melt cheese.
  • Add sour cream and tomatoes at the table.

Nutrition Facts : Calories 1095.5, Fat 81.6, SaturatedFat 28.4, Cholesterol 308.4, Sodium 299.4, Protein 84.3

NEW MEXICO STACKED ENCHILADAS



New Mexico Stacked Enchiladas image

New Mexico claims ownership to the creation of Stacked Red Chile Cheese Enchiladas. Perfect for any meal of the day and guaranteed to set your taste buds on fire!

Provided by Lea Ann Brown

Categories     Mexican

Time 50m

Number Of Ingredients 10

2 cups New Mexico Red Chile Sauce (or Enchilada Sauce)
1 pound ground beef (browned)
1 cup sweet onion (chopped)
4 Hatch green chile peppers (roasted, peeled and chopped. Or 1-4 ounce can chopped Hatch chile peppers)
2 cups shredded Mexican Blend cheese
2 tomato (chopped)
chopped lettuce for topping
6 yellow corn tortilla
1/4 cup vegetable oil (canola oil works well here)
2 eggs (fried over easy or over medium)

Steps:

  • Preheat oven to 350 degrees.
  • Brown ground beef and onion in a fry pan until done. Drain excess grease, stir in the Hatch Green chile and set aside.
  • In a fry pan, heat oil over medium high heat until hot. The oil should be hot enough that the tortillas bubbles as its lowered into the oil. Fry corn tortillas one at a time 30 seconds each. Place tortillas on a plate that's been lined with a paper towel. Place another paper towel on top of the tortillas as you cook them to help keep them warm.
  • To build the enchiladas. In an oven proof dishes, I use my Comal, place one tortilla. Top with 1/4 cup ground beef and 1/4 cup New Mexico Red Chile Sauce and a good sprinkle of the shredded cheese and fresh tomato. Place a tortilla on top of of that and another layer of the ingredients. Place the third tortilla on top and sprinkle with cheese and sauce. Use three tortillas for each stack.
  • In the meantime, fry two eggs until over easy.
  • Bake or broil until cheese is melted and bubbly. Serve immediately topped with more fresh tomato, chopped lettuce and fried egg. If you want add a dollop of sour cream to the top and diced raw onions (after baking)
  • This served the two of us with plenty of leftovers.

Nutrition Facts : Carbohydrate 34 g, Protein 41 g, Fat 37 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 197 mg, Sodium 1357 mg, Fiber 7 g, Sugar 11 g, Calories 628 kcal, UnsaturatedFat 16 g, ServingSize 1 serving

NEW MEXICAN STACKED ENCHILADAS



New Mexican Stacked Enchiladas image

This recipe is most like the one I lost in a move. I haven't tried it yet, but it looks similar. In New Mexico, enchiladas are traditionally stacked, rather than rolled. They consist of a red chile sauce and cheese. Meat is not traditional- and there should never be any tomato in the sauce. A fried egg is served on top- it helps cut the heat. I have not tried this recipe- but it looks close to the very old family recipe that my sister was given. Lost the old recipe, so I hope this one is good. From Cocinas De New Mexico cookbook. Freezes well. *For best taste you can make your own chile powder- directions will be at the bottom of the recipe. I guessed on prep time.

Provided by minnie chef

Categories     Grains

Time 1h15m

Yield 4 enchiladas, 4 serving(s)

Number Of Ingredients 14

12 corn tortillas
shortening
2 onions, chopped
2 cups lettuce, coarsely chopped
3 cups sharp cheddar cheese, grated
4 eggs (for serving)
2 tablespoons shortening
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon garlic salt
1/4-3/4 cup red chili pepper, powder* (use good quality)
2 cups cold water
oregano (optional)
cumin (optional)

Steps:

  • Red Chile Sauce:.
  • Heat 2 tablespoons shortening in medium saucepan on medium heat. Stir in flour and cook for one minute (don't stop stirring).
  • Add Chile powder and cook for an additional minute.
  • Gradually add water and stir, making sure that no lumps form.
  • Add seasonings to sauce and simmer on low heat for 10-15 minutes.
  • Enchiladas:.
  • 350 degree fahrenheit oven.
  • Heat 1/2 inch of shortening in heavy pan at medium-high heat.
  • Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.
  • Assemble the enchiladas by placing 1/4 cup sauce (as base for each tortilla) in an oven-proof dish or plate, followed by a tortilla. Another 1/4 cup sauce, 1/4 cup cheese, and some onion. Repeat twice. Top with remaining sauce.
  • Place in oven at 350 degrees for 15 minutes, or until the cheese melts.
  • Top with a fried egg and garnish with lettuce to serve.
  • *To make your own Chile Powder: 16 dried New MexicoRed Chile pods, stems removed. Place 2-3 pods in a blender and finely grind them on low speed. Add more pods until the lower portion of the jar is full. Empty container and continue to process until all pods are ground. *Note: The more seeds you leave in the pods the hotter your chile power will be.

Nutrition Facts : Calories 672.6, Fat 41.7, SaturatedFat 21.4, Cholesterol 300.5, Sodium 1074.8, Carbohydrate 43.5, Fiber 5.8, Sugar 4.5, Protein 32.8

TRADITIONAL NEW MEXICO RED CHILE CHEESE "STACKED" ENCHILADAS



Traditional New Mexico Red Chile Cheese

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 14

6 corn tortillas
Oil (optional)
1 1/2 to 2 cups red chile sauce, recipe follows
1 cup shredded cheddar or Monterey Jack cheese
1/2 small chopped onion
2 fried eggs
1 cup shredded lettuce
3/4 cup chopped tomato
20 dried chile pods
1/4 cup water
6 garlic cloves
Salt
Pinch Mexican oregano
1 pound diced pork (optional)

Steps:

  • Preheat the oven to 350 degrees F. Each serving will contain 3 corn tortillas. Take the tortilla and dip it in hot oil or dip it in the red chile sauce and put on plate. Top this with cheese and onion and more sauce and put another dipped tortilla on top and repeat this 2 times. Heat in the oven or under the broiler until cheese melts and top with a fried egg. Garnish the plate with the lettuce and tomato. You can serve this with fried potatoes or pinto beans.
  • To make a casserole, you can layer the above in a baking dish with the final layer on top being cheese, do not put eggs on the casserole. Bake for about 20 minutes, until all is warm and melted. Garnish with lettuce and tomato. Can also serve with sour cream, chopped olives and guacamole.
  • Remove the stems and seeds of the chile pods. Soak the pods in water or simmer on stove for about 10 minutes. Place chile and garlic in a blender with 1/4 cup water and puree until smooth. (Use 6 to 8 pods of chile and 2 cloves of garlic at a time, which will make the puree smoother and easier to work with.) Add more water as needed to get a medium consistency. In a sauce pan, add pureed chile with Mexican Oregano and salt to taste. Bring to a slow boil, and then simmer for 20 minutes. Pork can be browned and added to sauce while simmering.

ENCHILADAS - NEW MEXICO STYLE



Enchiladas - New Mexico Style image

These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it also works well for leftover meat.

Provided by PIPERCAT99

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
2 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
¼ teaspoon ground cumin
¼ teaspoon chili powder
1 (19 ounce) can enchilada sauce
2 cups shredded iceberg lettuce
2 cups shredded Colby cheese
1 (12 ounce) package corn tortillas
1 onion, chopped
½ cup sour cream
6 fried eggs

Steps:

  • Heat the oil in a large skillet over medium heat. Add the chicken pieces, and cook until browned. Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
  • In a separate skillet over medium heat, warm the tortillas. Don't fry them, just warm them until they are flexible.
  • To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. Spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. Top with another tortilla that has been dipped in the sauce. You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person. Top stacks with a fried egg, if desired.

Nutrition Facts : Calories 669.7 calories, Carbohydrate 35.7 g, Cholesterol 321 mg, Fat 34.5 g, Fiber 5 g, Protein 53.7 g, SaturatedFat 15.3 g, Sodium 707.5 mg, Sugar 2.8 g

OPEN-FACE ENCHILADAS (OR MEXICAN LASAGNE)



Open-Face Enchiladas (Or Mexican Lasagne) image

Long ingredient list? Pshaw! This dish comes together in minutes with cupboard staples. Easy, fast and tasty!

Provided by HopeJohnJP

Categories     Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 24

1 tablespoon olive oil
1 sweet onion, chopped
2 garlic cloves, chopped
2 tablespoons flour
2 teaspoons chili powder
2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons instant minced onion
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground oregano
2 lbs ground beef
14 1/2 ounces diced tomatoes
1 cup frozen corn
15 ounces canned black beans, rinsed and drained
12 corn tortillas
1 teaspoon butter
3 -5 cups mixed cheeses (Cheddar, colby jack)
2 tablespoons chipotle chiles in adobo
1 cup sour cream
2 cups romaine lettuce
1 cup sliced ripe olives
1 cup guacamole

Steps:

  • Preheat oven to 350*.
  • Heat oil in a wide deep skillet and saute onions and garlic until soft. Season with salt and pepper.
  • Combine flour, chili powder, paprika, salt, minced onion, cumin, cayenne, garlic powder and oregano and add to skillet (or use 2 envelopes of taco seasoning). Cook, stirring, until well mixed, about 2 minutes.
  • Add ground beef, breaking up with a spoon, and cook until beef is browned. Stir in tomatoes and their juices, corn, and beans and cook until heated through.
  • Stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave on high power for 60 seconds to warm and soften tortillas.
  • Butter a 10x15x2 casserole and line the bottom with 6 of the tortillas. Cover with 1/2 of the meat mixture and 1/2 of the shredded cheeses. Repeat with remaining tortillas, meat and cheese.
  • Bake 25 - 30 minutes at 350*. Let stand 5 - 10 minutes.
  • Meanwhile, combine chipotle and adobo with sour cream. For moderate heat, remove seeds and pith of chiles.
  • Cut casserole into 6 - 8 servings. Top each serving with shredded lettuce, olives, guacamole, and adobo sour cream. Dig in!

Nutrition Facts : Calories 699.8, Fat 38.3, SaturatedFat 15.3, Cholesterol 121.4, Sodium 1358.5, Carbohydrate 52.6, Fiber 11.7, Sugar 4.3, Protein 39

EGG ENCHILADAS



Egg Enchiladas image

These are scrambled eggs with a Mexican twist that can be served any time of the day. They don't require baking time however; they are slipped under the broiler to melt the cheese. Sometimes I heat the tortillas briefly in the microwave before dipping in the sauce to keep them from cracking when rolling them up. Recipe is from Sunset Mexican Cook Book.

Provided by cookiedog

Categories     Breakfast

Time 45m

Yield 6 enchiladas

Number Of Ingredients 12

2 tablespoons salad oil
1 medium onion, chopped
1 green pepper, seeded and chopped
3 (8 ounce) cans tomato sauce
2 teaspoons chili powder
8 eggs
1/4 cup half-and-half or 1/4 cup milk
2 tablespoons chopped canned california green chilies
salt and pepper
2 tablespoons butter or 2 tablespoons margarine
6 corn tortillas
1 cup shredded cheddar cheese (about 4 ounces)

Steps:

  • Heat oil in a wide frying pan over medium heat and sauté onion and green pepper until limp; add tomato sauce and chili powder. Simmer, uncovered, for about 10 minutes.
  • Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
  • In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
  • Dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. Roll up and place seem side down in a shallow baking dish.
  • Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
  • Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).

Nutrition Facts : Calories 365.2, Fat 23.5, SaturatedFat 10, Cholesterol 315.7, Sodium 861.5, Carbohydrate 23.9, Fiber 4.2, Sugar 7.2, Protein 16.8

ENCHILADA EGGS



Enchilada Eggs image

An open faced Mexican omelet. This looks so nice in the pan that I set the pan on the table and serve from the pan. And yes the cheese and sauce can make serving a little tricky.

Provided by Debbwl

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups Egg Beaters egg substitute
8 3/4 ounces corn, drained
4 1/2 ounces green chilies, chopped
1 tablespoon oil
4 green onions, sliced, whites and greens kept separated
2 teaspoons garlic, chopped
10 ounces red enchilada sauce
2 ounces baked corn tortilla chips, broken up (we use salt free)
7 ounces 2% mexican cheese blend

Steps:

  • Mix eggbeaters, corn and chiles in a large bowl till well blended.
  • Heat oil in a 11 inch nonstick skillet over medium heat. Add white part of green onions and garlic, cook stirring for 3 to 4 minutes until green onions are soft.
  • Add egg mixture, stir to mix. Reduce heat to medium-low, cover and cook 10 to 15 minutes or until egg are set on top.
  • Top with enchilada sauce, tortilla chips, cheese and green part of green onions.
  • Cover and cook about 1 minute or untill cheese is melted.
  • Uncover and let rest for 3-5 minutes.
  • Cut in wedges to serve.

Nutrition Facts : Calories 135.7, Fat 4.4, SaturatedFat 0.7, Cholesterol 0.3, Sodium 494.2, Carbohydrate 22.6, Fiber 2.9, Sugar 6.4, Protein 3.7

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