Sonoran Enchilada Breakfast Stack
Created by Puppitypup on November 11, 2014
- Servings: 1
- Prep Time: 5m
- Cook Time: 10m
- Recipe #15806
Ingredients
- 3 tablespoons oil (for frying)
- 3 tortillas (corn)
- 1 pinch kosher salt
- 1/4 cup grated cheddar cheese
- 1/2 cup enchilada sauce
- 1 large egg
- 2 tablespoons sliced green onions (for garnish)
How to Make
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Step 1: Heat oil in small skillet over medium-high heat. Meanwhile, heat enchilada sauce in the microwave until hot. Heat plate in 170 degree oven.
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Step 2: Fry one tortilla at a time, flipping to get both sides done.
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Step 3: Drain on paper towels and top with a tiny pinch of salt and a bit of cheese while still hot.
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Step 4: Pour off excess oil and fry egg, however you like it done. If desired, season egg with salt and pepper.
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Step 5: On heated plate, place first tortilla, then 1/3 the sauce, second tortilla and sauce and third tortilla and sauce, followed by egg and green onions.
Nutritional Facts
- Serving Size: 1 (347.2 g)
- Calories 839.9
- Total Fat - 57.1 g
- Saturated Fat - 12.1 g
- Cholesterol - 224.1 mg
- Sodium - 2099.8 mg
- Total Carbohydrate - 57.7 g
- Dietary Fiber - 4.3 g
- Sugars - 12.9 g
- Protein - 24 g
- Calcium - 389.2 mg
- Iron - 5 mg
- Vitamin C - 4 mg
- Thiamin - 0.5 mg