Breakfast Enchilada Cazuela Recipe
ancho braised chicken, fire roasted tomato, pepperjack cheese, corn tortilla, over easy eggs
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Chicken
In a skillet, heat olive oil over medium heat. Season the chicken thighs with ancho chili powder, salt, and black pepper. Cook the chicken for about 5-7 minutes on each side until cooked through. Remove the chicken and let it rest before shredding.
- 2
Make the Sauce
In the same skillet, add the fire-roasted tomatoes and stir to combine with any leftover chicken juices. Let simmer for about 5 minutes.
- 3
Assemble the Cazuela
Preheat the oven to 375°F (190°C). In a baking dish, layer the corn tortillas, shredded chicken, and half of the pepperjack cheese. Pour the tomato sauce over the top, then layer the remaining tortillas and cheese.
- 4
Bake
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- 5
Cook the Eggs
While the casserole is baking, fry the eggs in a non-stick skillet until the whites are set and the yolks are still runny.
- 6
