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

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.

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Egg Enchiladas Casserole

Ingredients

Preparation

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