Sonoran Enchilada Pancake Recipe

Forget rolled enchiladas! This Sonoran Enchilada Pancake is a revolutionary breakfast (or any-time!) twist on a classic. Stacked high with tortillas, rich enchilada sauce, and melted cheese, topped with a fried egg – it's a flavor explosion inspired by our family's recipes and a delicious find during our trip to Veracruz, Mexico. Get ready for a 5-star breakfast that's quick, easy, and incredibly satisfying!

Prep Time 5 mins
Cook Time 10 mins
Calories 836 kcal
Protein 35g
Rating 5.0 (1 Reviews)
Sonoran Enchilada Pancake 24

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sonoran Enchilada Pancake

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How to Make Sonoran Enchilada Pancake

  1. Gently heat 1/2 cup enchilada sauce in a microwave-safe bowl for 30-60 seconds, or until warm.
  2. Heat 1 tablespoon of cooking oil in a lightly oiled skillet over medium heat.
  3. Dip one tortilla at a time into the warm oil, ensuring both sides are lightly coated.
  4. Layer the tortillas in the skillet, slightly overlapping if necessary.
  5. Sprinkle 1/4 cup of the cheese evenly between each tortilla layer.
  6. Pour a thin layer of the warm enchilada sauce over the first tortilla layer.
  7. Repeat layers: tortilla, cheese, sauce, until all tortillas are used.
  8. Top with remaining cheese.
  9. Fry the egg in a separate pan until cooked to your preference.
  10. Carefully transfer the enchilada pancake to a plate.
  11. Place the fried egg on top of the pancake.
  12. Garnish with your favorite hot sauce and/or thinly sliced green onion bottoms.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

5g

Fat

74g

Carbs

11g

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