Santa Fe Enchiladas Food

Santa Fe Enchiladas image

Provided by rickoholic83

Categories Breakfast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil, plus more for the eggs
1 medium onion, sliced
3 -4 garlic cloves, chopped
1 -2 small jalapeno, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon sugar
salt
1 (28 ounce) can chopped tomatoes
9 corn tortillas
2 cups monterey jack cheese, shredded
4 -6 large eggs

Steps:

Preheat oven to 350°F.
Heat the oil in a large skillet over medium heat.
Cook the onions, garlic, jalapeños, cumin, oregano, sugar and some salt until tender, about 5 minutes.
Add the tomatoes and simmer until the mixture thickens, about 10 minutes.
Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove top.
Layer some tomato sauce mixture in the bottom of a medium casserole dish then top with a few tortillas (3-4) and 1/3 of the cheese.
Repeat this ending with cheese on top.
Take the remaining tortilla, roughly chop it up and scatter over the cheese.
Bake until browned and the sauce is bubbling around the edges.
Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat.
Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
Cut the casserole into 4-6 servings and top each one with a fried egg and a little salt.

Santa Fe Enchiladas image

Provided by Dave Lieberman

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons vegetable oil, plus more for eggs
1 medium onion, sliced
3 to 4 cloves garlic, chopped
1 to 2 small jalapenos, minced
1 teaspoon ground cumin
1 teaspoon ground dried oregano
Salt
1 (28-ounce) can chopped tomatoes
9 corn tortillas
2 cups Monterey Jack (about 8 ounces)
4 to 6 large eggs

Steps:

Preheat over to 350 degrees F.
Heat the oil in a large skillet over medium heat. Cook the onions, garlic, jalapenos, cumin, oregano, and some salt, until tender, about 5 minutes. Add the tomatoes and simmer until mixture thickens, about 10 minutes.
Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove-top.
Layer some tomato sauce mixture in the bottom of a casserole dish then top with a few tortillas and 1/3 of the cheese. Repeat this ending with cheese on top. Take the remaining tortilla, roughly chop it up and scatter over the cheese. Bake until browned and sauce is bubbling around the edges.
Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
Scoop out the enchiladas and serve with a fried egg on top.