Santa Fe Enchiladas

Name: Santa Fe Enchiladas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 794 grams chopped tomatoes; 9 corn tortillas; 9 corn tortillas; 4 larges to 6 large eggs; 3 cloves garlic, chopped; 1 teaspoon ground cumin; 1 small to 2 small jalapenos, minced; 227 grams cups Monterey Jack (about; 1 medium onion, sliced; 1 teaspoon ground dried oregano; 6 servings Salt; 2 Tbsps vegetable oil, plus more for eggs

Need a gluten free and lacto ovo vegetarian main course? Santa Fe Enchiladas could be a super recipe to try. One portion of this dish contains roughly 18g of protein, 21g of fat, and a total of 368 calories. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. This recipe is typical of Mexican cuisine. If you have canned tomatoes, salt, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes. If you like this recipe, take a look at these similar recipes: Santa Fe Enchiladas, Santa Fe NM: Jalapeno Margarita {} & Hotel Santa Fe, and Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas).

Instructions

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.

Ingredients you will need

Jalapeno Pepper

Oregano

Garlic

Onion

Cumin

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add the tomatoes and simmer until mixture thickens, about 10 minutes.

Ingredients you will need

Tomato

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

Ingredients you will need

Tortilla

Equipment you will use

Stove

Frying Pan

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.

Ingredients you will need

Tomato Sauce

Tortilla

Cheese

Equipment you will use

Casserole Dish

Bake until browned and sauce is bubbling around the edges.

Ingredients you will need

Sauce

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Oil

Egg

Equipment you will use

Frying Pan

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

Ingredients you will need

Egg

Equipment

Ingredients

Servings:

794grams

chopped tomatoes 9

corn tortillas 9

corn tortillas 4larges

to 6 large eggs 3cloves

garlic, chopped 1teaspoon

ground cumin 1small

to 2 small jalapenos, minced 227grams

cups Monterey Jack (about 1medium

onion, sliced 1teaspoon

ground dried oregano 6servings

Salt 2Tbsps

vegetable oil, plus more for eggs

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Enchilada. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Marimar Estate Don Miguel Vineyard Cristina Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 48 dollars.

Marimar Estate Don Miguel Vineyard Cristina Pinot Noir

This is a wine for aging, yet lovely to drink right now. The complex nose displays aromas of blackberries, plum preserves and sandalwood. The palate, broad and seamless, shows perfect balance between the attractive fruit and the elegant oak. The lively acidity carries the wine to the end and ensures the long aging potential of this magnificent wine.