Enchiladas are the favorite dish of my favorite male on this planet: my husband. If you ask him his favorite thing for breakfast, lunch or dinner, 99 out of 100 times he will say enchiladas.
That’s why I will be making these for Father’s Day breakfast this year. No other present necessary.
Stacked enchiladas are the way to go if you’re looking for less time and mess – no rolling required. All you do is layer the tortillas, cheese mixture and sauce and bake.
This guajillo sauce is my very favorite red enchilada sauce of all time. It is packed with flavor but has very little heat, just a kick of heat to spice things up. Just the way I like my dishes – enough heat to make things interesting, but not enough to blast your taste buds. I want to taste the dish, not just be overwhelmed with heat. It is very Old School Mexican, but so easy.
This dish takes me back to our “starving student” days – when I was a law student and The Hubs was a young newspaper editor. In the late 1970’s, not too many people had microwave ovens, but we did. Neighbors would stop by just to OOOh and AAAh at how fast the microwave cooked things. Never mind that we exploded our share of food – including eggs in their shells. And yes, there was the time we cooked a piece of meat for 2 hours in the microwave. Let’s just say it resembled a brick in more ways than the color. So, we made stacked enchiladas. A lot. Once or twice a week. They were cheap, easy and so perfect for the microwave oven that made us the envy of our friends.
I love the addition of eggs to this enchilada recipe. Eggs are a traditional addition to enchiladas, so are perfect for Breakfast Stacked Enchiladas. It is a perfect way to start the day – especially on Father’s Day!
- Egg in the Hole Stacked Enchiladas with Guajillo Enchilada Sauce
- For the sauce:
- 2 ounces dried guajillo peppers, stem and seeds removed
- 3 cups vegetable broth
- 2 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 sweet onion, diced (such as Vidalia or Walla Walla)
- 3 cloves garlic, minced
- 1 can (6 ounces) tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon cayenne pepper sauce
- For the enchiladas:
- 4 strips bacon
- 4 large kale leaves, stems removed
- 2 green onions, thinly sliced, plus more for garnish
- 8 ounces medium Cheddar cheese
- 12 corn tortillas
- 3 tablespoons butter
- For the garnish:
- 4 jalapeno peppers, stem and seeds removed
- 1 cup buttermilk
- 1 cup oyster crackers
- Peanut oil for frying
- Heat a medium skillet to high heat. Add peppers to dry skillet and toast for a minute or two on each side of peppers, until browned and fragrant. Add broth and bring to a boil. Turn off heat and let sit for 30 minutes, up to overnight.
- Pour peppers and broth into a blender. Wipe out skillet and heat to medium high heat. Add butter, salt, pepper and onions and cook 3 to 5 minutes, until onions are translucent. Add garlic and cook another minute. Add skillet mixture to blender. Blend the peppers and onion mixture until very smooth.
- Return the blender mixture to skillet and whisk in the tomato paste, soy sauce and cayenne pepper sauce. Simmer for 30 minutes, stirring occasionally.
- Cut bacon into thin matchstick pieces. Cook bacon in a skillet until browned. Pulse the kale in a food processor until small bits. Add kale to skillet and cook until softened. Let skillet mixture cool. Toss in green onions and cheese.
- With a 3 inch round cookie cutter, cut a hole in the center of each tortilla. In a small skillet, sauté the corn tortillas in butter on both sides until pliable, but not crisp. Spoon a little warm sauce into four oven safe round dishes that are the width of the corn tortillas. Place a corn tortilla on top of sauce. Spoon a layer of warm sauce on top of corn tortilla. Sprinkle generously with a layer of cheese mixture. Repeat two times, for a total of 3 corn tortillas in each dish. Crack an egg into the center of each dish. Microwave each dish for 90 seconds. Check doneness of eggs and continue to microwave each dish for 20 seconds at a time, until egg whites are done, but yolks are soft.
- Place oyster cracks in a zip top bag and smash to very fine crumbs. Heat a small saucepan with the peanut oil to medium heat, 350 degrees. Cut jalapenos into round slices. Dip the slices into the buttermilk and then coat with the oyster cracker crumbs. Fry the jalapeno rings in batches until they are golden brown. Drain on paper towels. Use for a garnish on the enchiladas.
Other blogger do southwest breakfasts: