Santa Fe Enchiladas

Recipe courtesy Dave Lieberman
TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 2 tablespoons vegetable oil, plus more for eggs
  • 1 medium onion, sliced
  • 3 to 4 cloves garlic, chopped
  • 1 to 2 small jalapenos, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground dried oregano
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Directions

Preheat over to 350 degrees F.

Heat the oil in a large skillet over medium heat. Cook the onions, garlic, jalapenos, cumin, oregano, and some salt, until tender, about 5 minutes. Add the tomatoes and simmer until mixture thickens, about 10 minutes.

Char the tortillas slightly over the flame of a gas burner or in a dry skillet, if using an electric stove-top.

Layer some tomato sauce mixture in the bottom of a casserole dish then top with a few tortillas and 1/3 of the cheese. Repeat this ending with cheese on top. Take the remaining tortilla, roughly chop it up and scatter over the cheese. Bake until browned and sauce is bubbling around the edges.

Heat about 1/4-inch of vegetable oil in a medium skillet over medium-low heat. Fry 4 eggs in the oil, spooning the oil over the tops of the eggs to cook them without flipping.

Scoop out the enchiladas and serve with a fried egg on top.

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  • on June 07, 2011

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    Our family enjoyed the enchiladas, including our 5 and 2 year old. I used a can of crushed tomatoes instead of chopped, and used chili powder and taco seasoning instead of cumin and oregano. I also used one seeded jalepeno, instead of two. This was a fresh, authentic tasting dish, simialr to meals we have enjoyed in Mexico. It cost pennies to make. I accompanied the dish with spanish rice. We will make this dish again!!

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