Matt Wendel’s Stacked Cheese Enchiladas

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.

Matt writes:

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

Serves: 4

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



  1. Preheat oven to 375 degrees.
  2. Line a baking sheet with foil.
  3. 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.STACKED CHEESE ENCHILADAS on
  4. 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.
  5. Remove baking sheet from oven and let tortilla stacks rest for 2 minutes then transfer to dinner plates.
  6. Top with a fried egg and salsa.STACKED CHEESE ENCHILADAS on
  7. Serve with guacamole and your favorite sides.
  8. Link to Prairie Chapel Ranch Roasted Ancho Chili Salsa:

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