Stacked Enchiladas (Enchiladas Montadas)

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned beans

Ground turkey is leaner, while canned beans are a budget-friendly protein alternative.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in calories and higher in protein, while cream cheese can be more affordable.

Heat canola oil in a large skillet. Pour enchilada sauce into skillet and fry over medium-high heat for 2-3 minutes. Turn heat off. Taste and season with salt if needed. If the sauce is too thick, add water until desired consistency for dipping and coating. Cover and keep warm on simmer.

In another skillet, heat the 1/2 cup of oil over medium heat. Drop 1 tortilla at a time into the hot oil and fry until softened, turning once during frying. Drain on paper towels.

Drain and save the oil for other use. In the same skillet over medium-high heat, brown the ground beef. Add the chili powder, Mexican oregano, salt, pepper, and green chiles. Stir to mix, breaking up meat and cook several minutes until meat is no longer pink. Set aside.

One at a time, place a lightly fried tortilla into the skillet of red sauce. Coat both sides of the tortillas with the enchilada sauce and place on a plate.

Layer the coated tortilla with some meat filling, shredded cheese, and chopped onion. Put another coated tortilla on top and repeat the layers until you have a stack of 3 tortillas. Finish with cheese and onion on top. Repeat, making stacks of tortillas until all ingredients are used.

Heat a small skillet over medium-low heat. Add some oil and fry the eggs sunny-side up or over-easy, then place one on each stack of enchiladas. Serve with chopped cilantro and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens