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Best Easy Enchiladas Montadas Recipe

Name: Best Easy Enchiladas Montadas Recipe
Total time: 30 min
Yield: 260 g
Ingredients: corn tortillas 12 pieces; shredded cooked chicken 2 cups; large eggs 4 pieces; shredded cheddar cheese 1 cup; refried beans 1 cup; enchilada sauce 2 cups; vegetable oil 3 tbsp; salt 0.5 tsp; black pepper 0.5 tsp

Stacked enchiladas topped with a fried egg, creating a hearty breakfast-dinner hybrid. This protein-packed dish is a family favorite that brings extra richness with every runny yolk.

Cook 30 min Difficulty NORMAL 420 kcal

#high protein #diabetic friendly #mediterranean

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Ingredients

Main ingredients

corn tortillas 12 pieces
shredded cooked chicken 2 cups
large eggs 4 pieces
shredded cheddar cheese 1 cup
refried beans 1 cup

Seasonings/Sauce

enchilada sauce 2 cups
vegetable oil 3 tbsp
salt 0.5 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 38 g 36%

Protein 22 g 21%

Fat 17 g 43%

Serving size 260g

Cooking steps

1

Preheat oven to 375°F. Lightly oil a large baking dish to prevent sticking.
2

Warm the enchilada sauce in a saucepan over medium heat until steaming, then reduce to low to keep hot.
3

In a skillet, heat 1 tbsp of oil over medium-high. Fry each tortilla briefly (about 10 seconds per side), just until pliable, and drain on paper towels.
4

Stack tortillas in the baking dish, layering with refried beans, shredded chicken, and shredded cheese. Pour heated enchilada sauce over each layer, repeating for three tortillas per stack.
5

Bake stacks for 15 minutes. Meanwhile, heat remaining oil in a skillet and fry eggs one at a time, leaving yolks runny; season with salt and pepper.
6

Remove enchilada stacks from oven and top each with a freshly fried egg. Serve immediately while hot and yolks are runny.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core of this dish lies in the corn tortillas, layered with shredded chicken and topped with a freshly fried egg. The tortillas provide structure, the chicken brings protein, and the egg adds creamy richness that defines Enchiladas Montadas.

Q. How should I control heat for perfect fried eggs on top?

For ideal fried eggs, heat the skillet to medium-high and add oil. Crack each egg in and reduce heat to medium, cooking just until whites are set but yolks remain runny. This precise heat control ensures the signature richness when served atop your enchilada stacks.

Q. How do I prevent soggy tortillas or overcooked stacks?

Briefly frying tortillas before layering prevents sogginess and helps them hold structure in the oven. Baking for 15 minutes is optimal: enough time to melt cheese and heat fillings without drying the stack or making tortillas mushy.

Q. What's the nutrition breakdown for each serving?

Each serving contains about 420 calories, with 38g carbs (36%), 22g protein (21%), and 17g fat (43%). This makes it a protein-packed dish suitable for those seeking both hearty flavor and balanced nutrition.

Q. Why is this recipe considered high protein and diabetic friendly?

With 22g of protein per serving, this recipe meets FDA criteria for high protein. Its carb content (38g per serving) falls below the diabetic friendly threshold, and the balance of protein and fat helps maintain steady energy.

Best Easy Enchiladas Montadas Recipe

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