Stacked Breakfast Enchiladas

Growing up in El Paso, Mexican food was on the daily menu in my home--even breakfast!  Almost any meal deserved chile or hot sauce, and breakfast was certainly no exception. And I always love introducing Lin to these recipes. This is super simple and super delicious!!!

Stacked Brekkie Enchilada Recipe: 


  • 2 cups red chile sauce or enchilada sauce
  • ½ cup canola oil for frying tortillas
  • 3 white corn tortillas per person (we did 6 for the two of us)
  • 1 cup cotija cheese
  • 1/2 cup of Monterrey Jack cheese
  • 1 small white onion diced
  • 1 avocado 
  • 4 eggs


Pour red chile sauce or enchilada sauce into a skillet over medium heat until warm then lower heat to simmer.

In a non-stick skillet, heat canola oil. Drop one tortilla at a time into hot oil and fry until softened, turning once while frying, then drain on paper towels.

  • To assemble the enchiladas:

  1. Place a fried tortilla into the skillet of warm red sauce, coating it on both sides. Place on a plate then layer with both cheese and a sprinkle of onion. Place another tortilla on top and repeat until you have a stack of three tortillas. Continue to make stacks until all ingredients are used.
  2. Heat a small non-stick fry pan over medium heat and spray with cooking spray. Fry the eggs and place one on each stack.Top with more cheeses, onion, and avocado.

Soooo Incredibly delish! I wish we had an after photo.