Huevos Rancheros Enchiladas
Huevos Rancheros Enchiladas is a fun recipe twist on a very traditional Mexican breakfast.
Huevos Rancheros are typically a crisped corn tortilla served with refried beans and a sunny side up egg with toppings like salsa, cilantro, and cheese.
My recipe spin mixes them with enchiladas for a family friendly breakfast, brunch, or breakfast-for-dinner 🙂
For the beans I am using these taco flavored black beans.
But if you can’t find these, simply use a regular can of black beans.
And mix in a few shakes of taco seasoning.
How to make Huevos Rancheros Enchiladas
First put the beans in a bowl.
And mash them slightly with the back of a fork.
Then pour a 10 ounce can of green enchilada sauce in a bowl.
I also added a few spoonfuls of the enchilada sauce to my casserole dish to prevent sticking.
Dip 8 warm corn tortillas in the enchilada sauce and add some beans and cheese in the center.
Warming the tortillas first makes them easier to roll and prevents them from breaking.
Then roll them up and place them seam side down in the casserole dish.
Next pour another can of enchilada sauce in a bowl.
And add 4 eggs, kosher salt, and pepper.
Whisk until combined and pour the mixture over the enchiladas.
And bake in a 375 degree oven for 30 to 35 minutes.
Finally, add more cheese over top and bake another 10 to 12 minutes.
You can add some optional toppings to your Huevos Rancheros Enchiladas!
We added hot sauce, cilantro, and cotija cheese crumbles.
And served them with sour cream over top.
Whether this is your breakfast or breakfast-for-dinner, this recipe is absolutely delicious!
If you like Huevos Rancheros Enchiladas, you might also like these recipes…
Carne Asada Street Tacos
Mexican Street Corn Chicken Enchiladas
Breakfast Egg Rolls
Turkey Sausage and Poblano Breakfast Enchiladas
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Huevos Rancheros Enchiladas
Huevos Rancheros Enchiladas is a fun recipe combining huevos rancheros and enchiladas into one tasty and easy dish!
Ingredients
- 1 15 ounce can Taco Fiesta black beans (or can of black beans mixed with some taco seasoning)
- 2 10 ounce cans green chile enchilada sauce
- 8 corn tortillas warming helps them roll better
- 3 cups shredded cheese of choice (I used Mexican blend)
- 4 eggs
- kosher salt, pepper
- Optional: sour cream, cilantro, hot sauce, salsa, cotija cheese crumbles
Instructions
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Put the beans in a bowl (not drained) and mash them slightly with a fork.
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Put one can of enchilada sauce in a bowl, put a few spoonfuls in a casserole dish and spread evenly. Dip each tortilla in the enchilada sauce and place some beans and cheese in the center. Roll and place them seam side down in the casserole dish.
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Put the eggs, kosher salt, pepper, and remaining can of enchilada sauce in a bowl. Whisk until combined and pour it over the enchiladas.
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Bake in a 375 degree oven for 30 to 35 minutes. Add the remaining cheese over top and bake an additional 10 to 12 minutes.
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Serve with toppings of choice such as sour cream, cilantro, hot sauce, salsa, and/ or cotija cheese crumbles.
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