Sonoran Enchilada Breakfast Stack
Recipe: #15806
November 11, 2014
Categories: Breakfast, Eggs, Mexican, Brunch, Vegetarian, Kosher Dairy, more
"If you love enchiladas, you will love these. Adapted from Starterwife on fooddotcom."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (347.2 g)
- Calories 839.9
- Total Fat - 57.1 g
- Saturated Fat - 12.1 g
- Cholesterol - 224.1 mg
- Sodium - 2099.8 mg
- Total Carbohydrate - 57.7 g
- Dietary Fiber - 4.3 g
- Sugars - 12.9 g
- Protein - 24 g
- Calcium - 389.2 mg
- Iron - 5 mg
- Vitamin C - 4 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat oil in small skillet over medium-high heat. Meanwhile, heat enchilada sauce in the microwave until hot. Heat plate in 170 degree oven.
Step 2
Fry one tortilla at a time, flipping to get both sides done.
Step 3
Drain on paper towels and top with a tiny pinch of salt and a bit of cheese while still hot.
Step 4
Pour off excess oil and fry egg, however you like it done. If desired, season egg with salt and pepper.
Step 5
On heated plate, place first tortilla, then 1/3 the sauce, second tortilla and sauce and third tortilla and sauce, followed by egg and green onions.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use a high quality enchilada sauce.
- For a vegetarian version, substitute the egg with a plant-based alternative.
- Substitution 1: Use whole wheat tortillas instead of corn tortillas. The benefit of this substitution is that it adds more fiber and nutrients to the dish, making it a healthier breakfast option.
- Substitution 2: Use vegan cheese instead of cheddar cheese. The benefit of this substitution is that it makes the dish vegan-friendly, so it can be enjoyed by those who follow a vegan diet.
Vegetarian Variation Replace the egg with 1/2 cup of cooked black beans, and use a vegan cheese substitute.
Mexican Variation Replace the egg with 1/2 cup of cooked black beans, and use a Mexican-style shredded cheese blend. Add 1 teaspoon of chili powder and 1/4 teaspoon of ground cumin to the cheese mixture. Top with diced tomatoes, diced red onion, sliced jalapeño peppers, and a dollop of sour cream.
Cilantro Lime Rice: This flavorful side dish is the perfect accompaniment to the Sonoran Enchilada Breakfast Stack. The combination of cilantro and lime adds a fresh, citrusy flavor that will perfectly balance the richness of the enchiladas. Plus, it's an easy-to-make dish that will have your meal ready in no time!
Spicy Black Bean Salad: This colorful and flavorful salad is the perfect complement to the Sonoran Enchilada Breakfast Stack. The combination of black beans, corn, bell peppers, jalapenos, and cilantro will add a delicious and spicy kick to the meal. Plus, it's a simple dish to make that can be served as a side or as a main dish.
FAQ
Q: How do I fry the tortillas?
A: Heat oil in a small skillet over medium-high heat. Fry one tortilla at a time, flipping to get both sides done. Drain on paper towels and top with a tiny pinch of salt and a bit of cheese while still hot.
Q: What ingredients do I need for fried tortillas?
A: You will need corn tortillas, oil for frying, salt, and cheese (optional).
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Fun facts:
The Sonoran region of Mexico is known for its unique cuisine, which includes dishes like the Sonoran Enchilada Breakfast Stack. It is said that the famous outlaw Billy the Kid was a fan of the dish, and would often request it when he was in town.
The Sonoran region of Mexico has a long history of enchilada-making, with recipes being passed down from generation to generation. Today, the Sonoran Enchilada Breakfast Stack is a popular dish in the region, and is often served as a breakfast treat.