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Prep
Difficulty
Easy
Time
Estimate
25 mins
Turn the oven on to 300 and dry out the tortillas further if necessary. Turn the heat up higher after the tortilla’s dried out. Whip up the enchilada sauce or use leftovers. Place the sauce in the ramekins and bake the eggs. As those bake, saute the tortillas and veggies in the sauce. Serve together with extra sauce if desired.
Don’t throw away those stale tortillas! Make chilaquiles instead. Some describe these as being similar to nachos- but these are really more unique as each tortilla is coated in enchilada sauce. We take a step away from the tradition and toss them with extra veggies too. Tongs will make pan-frying and coating the tortillas a bit easier.
Take a simple tomatillo based salsa (our favorite is White Girl Salsa) or a homemade variety and blend it with a puree of dark leafy greens to create a doctored up, flavorful, nutrient packed sauce perfect for topping enchiladas and more.
Starting with a green enchilada sauce these eggs are quick to toss together and bake while you finish getting ready for your day. Making these an exciting variation on you weekday breakfast.
