Supper Enchiladas Recipe

Name: Supper Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (10 oz.) red enchilada sauce; 1 jar (7 oz.) peeled roasted red peppers; 1/2 cup green salsa (salsa verde, refrigerated or canned); 1 cup canned green enchilada sauce (see notes); 12 corn tortillas (blue, if available, 5 to 6 in. wide; see notes); 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry; 6 ounces cream cheese or panela, cut into thin slices or small chunks; 1/2 cup shredded parmesan cheese or packed crumbled cotija cheese; 6 or 12 large eggs; 1 1/2 cups shredded mild cheddar cheese (6 oz.); 3/4 cup thinly sliced green onions, including tops; 6 tablespoons chopped fresh cilantro; 6 to ½ tablespoons sour cream or Mexican crema; Salt

Servings: persons

1 can (10 oz.) red enchilada sauce
1 jar (7 oz.) peeled roasted red peppers
1/2 cup green salsa (salsa verde, refrigerated or canned)
1 cup canned green enchilada sauce (see notes)
12 corn tortillas (blue, if available, 5 to 6 in. wide; see notes)
2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
6 ounces cream cheese or panela, cut into thin slices or small chunks
1/2 cup shredded parmesan cheese or packed crumbled cotija cheese
6 or 12 large eggs
1 1/2 cups shredded mild cheddar cheese (6 oz.)
3/4 cup thinly sliced green onions, including tops
6 tablespoons chopped fresh cilantro
6 to ½ tablespoons sour cream or Mexican crema
Salt

1
In a blender, whirl red enchilada sauce and roasted red peppers until smooth.
2
In a bowl, mix green salsa with green enchilada sauce.
3
Set six ramekins (about 2 cups each, 5 to 6 in. wide or long) on large baking sheets. Pour red sauce mixture equally into ramekins and tilt to coat bottoms. Cut tortillas into quarters. Arrange four pieces in each ramekin, overlapping edges to cover bottom and pressing tortillas down into sauce.
4
Scatter spinach, cream cheese, and 1/4 cup parmesan evenly over tortillas. Lay another four pieces of tortilla over filling in each ramekin; overlap edges to fit. Spoon green sauce over tortillas, coating evenly.
5
Bake, uncovered, in a 375u00b0 oven until sauce is bubbling, about 25 minutes (25 to 30 if chilled). Remove pan from oven and immediately, with the back of a large spoon, make one or two slight depressions for eggs near center of each ramekin. Break one or two eggs into each ramekin; sprinkle evenly with cheddar cheese. Return to oven and bake 10 to 12 minutes longer for soft yolks (press yolk gently to test), 12 to 15 minutes for firm yolks.
6
Top each ramekin with green onions, cilantro, a spoonful of sour cream, and a sprinkling of remaining parmesan cheese. Set ramekins on plates. Add salt to taste.
7
Do-Ahead Tip: You can assemble the enchiladas (through step 4) up to 4 hours ahead; cover and chill.

1186

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 1 can (10 oz.) red enchilada sauce, 1 jar (7 oz.) peeled roasted red peppers, 1/2 cup green salsa (salsa verde, refrigerated or canned), 1 cup canned green enchilada sauce (see notes), and more.

Yes, Supper Enchiladas falls under the Snacks & Appetizers 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!

Supper Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions