Foodie Crush · by Heidi Larsen★ 5.0 (2)
Stacked Breakfast Enchiladas
NUTRITION · PER SERVING35M COOK
CAL 18%·PRO 34%
CARBS 29G33% OF CAL
6G FIBER17G OTHER6G TOTAL SUGAR
FAT 21G52% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Stacked corn tortillas layered with scrambled eggs, chile sauce, cotija cheese, and fresh cilantro. A hearty Mexican breakfast dish.
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View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups red chile sauce or enchilada sauce
- 1/2 cup canola oil for frying tortillas
- 12-16 white corn tortillas
- 1 cup cotija cheese
- 4 green onions (, chopped)
- cilantro leaves for garnish
- 4 eggs
At a glance
PER SERVING · TIME 35M
CAL 18%·PRO 34%
CARBS 29G33% OF CAL
6G FIBER17G OTHER6G TOTAL SUGAR
FAT 21G52% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1277mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 140mg
- Calcium
- 233mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1277MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.