Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the heart of Mexican cuisine! These Over Easy Green Chile Enchiladas are not just a meal, they're an experience that combines the rich, spicy flavors of traditional enchiladas with the luxurious creaminess of perfectly cooked eggs. Whether you're a seasoned home chef or a weekend cooking enthusiast, this recipe promises to elevate your breakfast or dinner game with its irresistible combination of crispy tortillas, zesty green chile sauce, and runny egg yolks that will make your Instagram followers drool with envy.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 2 cups green chile sauce
- 1 cup shredded cheese
- 4 eggs
- 1/4 cup chopped onions
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the enchiladas.
- In a medium skillet over medium heat, sauté the chopped onions until they become translucent, about 3-4 minutes. Stir occasionally to prevent burning.
- While the onions are cooking, heat a separate skillet with a small amount of oil over medium heat. Lightly fry each corn tortilla for about 10-15 seconds on each side, just until they are pliable but not crispy. This will help prevent them from tearing when you roll them.
- Once the tortillas are fried, remove them from the skillet and place them on a paper towel to absorb any excess oil.
- In a large bowl, combine the sautéed onions, 1/2 cup of the green chile sauce, and 1/2 cup of the shredded cheese. Mix well until all ingredients are evenly distributed.
- Take one tortilla and spoon about 2-3 tablespoons of the filling mixture onto the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish. Repeat this process for all tortillas.
- Once all the enchiladas are in the baking dish, pour the remaining green chile sauce evenly over the top. Sprinkle the remaining shredded cheese over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. This will help the flavors meld together and the cheese to melt.
- While the enchiladas are baking, prepare the eggs. In a non-stick skillet over medium heat, crack the eggs and cook them sunny-side up or over easy, depending on your preference. Cook for about 2-3 minutes until the whites are set but the yolks are still runny.
- After 15 minutes, remove the foil from the baking dish and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly golden.
- Once the enchiladas are done baking, remove them from the oven and let them cool for a few minutes. Serve each plate with two enchiladas topped with a cooked egg. Garnish with additional green chile sauce or chopped cilantro if desired.
- Enjoy your Over Easy Green Chile Enchiladas while they are warm!
Tips
- Use fresh corn tortillas for the best texture and authentic flavor. If they're too cold or stiff, warm them slightly before frying to prevent cracking.
- When frying tortillas, use just a light coating of oil to prevent them from becoming greasy. The goal is to make them pliable, not crispy.
- For the most flavorful enchiladas, try making your own green chile sauce from scratch if time permits. Roasted Hatch green chiles can take this dish to the next level.
- Choose a good melting cheese like Monterey Jack or a Mexican blend for the best cheese coverage and flavor.
- The key to perfect over-easy eggs is a non-stick pan and careful flipping. Use a spatula and cook on medium-low heat to prevent overcooking.
- Let the enchiladas rest for a few minutes after baking to allow the flavors to meld and the sauce to slightly thicken.
- For added freshness, garnish with chopped cilantro, diced green onions, or a dollop of sour cream just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 220mg
