Santa Fe Enchiladas Recipe

Name: Santa Fe Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350u00b0F.
2
Heat the oil in a large skillet over medium heat.
3
Cook the onions, garlic, jalapenos, cumin, oregano, sugar and some salt until tender, about 5 minutes.
4
Add the tomatoes and simmer until the mixture thickens, about 10 minutes.
5
Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove top.
6
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.
7
Repeat this ending with cheese on top.
8
Take the remaining tortilla, roughly chop it up and scatter over the cheese.
9
Bake until browned and the sauce is bubbling around the edges.
10
Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat.
11
Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.
12
Cut the casserole into 4-6 servings and top each one with a fried egg and a little salt.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons vegetable oil, plus more for the eggs, 1 medium onion, sliced, 3 -4 garlic cloves, chopped, 1 -2 small jalapeno, minced, and more.

Yes, Santa Fe Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Santa Fe Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions