Muy Bueno · by Yvette Marquez-Sharpnack | Muy Bueno★ 5.0 (13)
Stacked Red Enchiladas (Enchiladas Rojas)
NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 28%
CARBS 49G51% OF CAL
6G FIBER21G SUGAR22G OTHER
FAT 14G32% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Stacked corn tortillas layered with a homemade red chile sauce, cheese, onion, and optionally topped with a fried egg. Authentic Mexican breakfast or dinner.
mainmexicantacoeggs🍳 skillet🍲 stockpot🌀 blendervegetarian
View the full recipe on Muy Bueno →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 ounces California or New Mexico red chile pods
- 6 cups water
- 6 tablespoons all-purpose flour
- 4 cloves garlic
- 1 tablespoon salt
- 1 tablespoon olive oil
- 4 cups Red Chile Sauce
- salt to taste
- 1 8-ounce can tomato sauce (optional)
- 1/2 cup canola oil (for frying tortillas)
- 24 to 32 corn tortillas (preferably white corn)
- 1 1/2 cups shredded cheese ((recommend colby or muenster) )
- 1 medium white onion (finely chopped)
- 8 eggs (optional)
At a glance
PER SERVING · TIME 45M
CAL 19%·PRO 28%
CARBS 49G51% OF CAL
6G FIBER21G SUGAR22G OTHER
FAT 14G32% OF CAL
5G SAT9G 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
- 15m
- Cook
- 30m
- Sodium
- 1875mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 75mg
- Calcium
- 211mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1875MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.