Breakfast Enchiladas Recipe

Inspired by Valle Luna

Time40m

Serves2

Two cheese enchiladas topped with two eggs and served with a huevos rancheros.

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Ingredients

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1
Warm the tortillas
In a skillet over medium heat, warm each corn tortilla for about 30 seconds on each side until pliable.
2
Fill the tortillas
Spread 2 tablespoons of refried beans and 2 tablespoons of shredded cheese on each tortilla.
3
Roll the tortillas
Carefully roll each tortilla tightly and place seam-side down in a greased baking dish.
4
Add remaining cheese
Sprinkle any remaining cheese on top of the rolled tortillas.

5
Bake
Preheat the oven to 350°F (175°C) and bake the enchiladas for about 15-20 minutes until the cheese is melted and bubbly.

6
Cook the eggs
In a small skillet, heat olive oil over medium heat. Crack the eggs into the skillet and cook until the whites are set, about 3-4 minutes.
7
Add ranchero sauce
Once the eggs are cooked, spoon the ranchero sauce over the eggs and let it cook for an additional minute.

8
Plate the enchiladas
Remove the enchiladas from the oven and plate them.
9
Add huevos rancheros
Top each enchilada with a cooked egg and the ranchero sauce. Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream.