Recipe: Stacked Breakfast Enchiladas

Ingredients

Heat the red chile sauce in a skillet over medium heat until warm, then lower the heat to simmer.
In a non-stick skillet, heat the canola oil and fry each tortilla until softened, then drain on paper towels.
To assemble, coat a fried tortilla in the warm red sauce and layer it on a plate with cheese and green onion.
Repeat layering with additional tortillas until you have a stack of three or four.
Fry the eggs in a small non-stick pan and place one on each stack of enchiladas.
Add more cotija cheese, green onion, and cilantro if desired.

Servings

Calories

632

Total fat

42g

Total carbohydrates

47g

Total protein

18g

Sodium

1567mg

Cholesterol

197mg