It’s Tex-Mex Thursday on America’s Table, with a kid-pleasing breakfast recipe from our favorite Texas chef, Matt Wendel. Cheese enchiladas with a yummy fried egg oozing deliciously all over the melty goodness and seasoned with salsa and guac – what could be better? This definitely falls into the ‘breakfast for dinner’ category also, and is a very fast and filling meal.
These stacked enchiladas make a very quick and simple dinner that I would sometimes serve the President and Mrs. Bush at the Crawford, Texas ranch. I learned to make these from Mrs. Bush. I think it was one of her favorite dishes while growing up in Midland, Texas.
Sunday Night Stacked Cheese Enchiladas
Prep time: 15 minutes
- 12 white corn tortillas
- 1 white onion, chopped
- 1 1/2-2 cups of Monterey Jack, queso fresco or cheddar cheese. (Or your favorite blend of cheeses)
- 4 eggs, fried over easy (optional)
- 2 cups of my Prairie Chapel Ranch Roasted Ancho Chili Salsa
- Preheat oven to 375 degrees.
- Line a baking sheet with foil.
- Place four tortillas on baking sheet and top with a layer of cheese and chopped onions. Repeat process to make a total of three layers in each stack.
- Place stacked tortillas in oven for approximately 5 to 7 minutes, or until cheese is melted. Change oven to broil and broil until tortilla stacks are slightly browned on top.
- Remove baking sheet from oven and let tortilla stacks rest for 2 minutes then transfer to dinner plates.
- Top with a fried egg and salsa.
- Serve with guacamole and your favorite sides.
- Link to Prairie Chapel Ranch Roasted Ancho Chili Salsa: http://americas-table.com/food/matt-wendels-superbowl-salsa/