Egg Enchiladas Casserole

Name: Egg Enchiladas Casserole
Prep time: 30 min
Cook time: 20 min
Yield: 8
Cuisine: Mexicana
Ingredients: butter, for the egg; 1 cup onion, finely chopped, for the egg; 10 eggs; 1/2 cups whipping cream, for the egg; salt, for the egg; pepper, for the egg; vegetable oil; 30 corn tortillas; 1 jar Tatemada Sauce and Red Martajada Herdez®, 240 g; 4 tablespoons sour cream; 1 cup Manchego cheese, grated; onion, sliced; cilantro, small leaves

Herdez

This casserole is prepared with enchiladas filled with eggs that are drenched in martajada sauce and baked for a slightly crunchy texture. They are easy to make and are ideal for breakfast.

Reviewed by Editorial Team of Kiwilimón

Published: 07-02-2023

Preparation

10 mins

20 mins

Low

For the egg: heat a skillet over medium heat, melt butter, add finely chopped onion, and sauté for 3 minutes. Lower the heat, add the eggs, heavy cream, salt, and pepper, and mix with a spatula until perfectly combined. When the ingredients are cooked, remove the skillet from heat. Set aside. Heat a skillet over medium heat, pour vegetable oil, and fry the tortillas in the oil. Remove excess oil and fill the tortillas with egg to form the enchiladas. Arrange the enchiladas in a baking dish and cover with Herdez® Tatemada and Martajada Red Sauce. Distribute some tablespoons of cream and grated Manchego cheese on top. Bake the enchiladas at 190 °C for 10 minutes until the top of the casserole is golden brown. Garnish the egg enchiladas casserole with sliced onion and cilantro leaves. Serve hot.