Ingredients for Santa Fe Enchiladas
- Vegetable oil, as needed for frying eggs
- Onion
- Garlic Cloves
- Jalapeno
- 1 teaspoon ground cumin
- Dried Oregano
- 1 teaspoon sugar
- Salt to taste
- Chopped Tomatoes
- Corn Tortillas
- Monterey Jack Cheese
- 4 large eggs
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How to Make Santa Fe Enchiladas
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), 1-2 jalapeños (seeded and minced), 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon sugar, and a pinch of salt. Cook until softened, about 5 minutes.
- Stir in 28 ounces (794g) canned crushed tomatoes and simmer until thickened, about 10 minutes.
- Lightly char 8-10 corn tortillas over a gas flame or in a dry skillet until slightly browned. (If using an electric stove, use a dry skillet).
- Spread 1/2 cup of the tomato sauce in the bottom of a 9x13 inch baking dish.
- Layer 2-3 tortillas over the sauce. Top with 1/3 of a 16-ounce (454g) package of shredded cheddar cheese.
- Repeat layers: sauce, tortillas, cheese.
- Top with remaining cheese and sprinkle with remaining tortillas, roughly chopped.
- Bake for 20-25 minutes, or until bubbly and golden brown.
- While the casserole bakes, heat 1/4 inch of vegetable oil in a medium skillet over medium-low heat.
- Fry 4 large eggs, spooning hot oil over the tops to cook them without flipping. Cook until whites are set and yolks are to your liking.
- Cut the casserole into 4-6 servings. Top each serving with a fried egg and a sprinkle of salt.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
34g
Fat
67g
Carbs
12g
