Directions: |
Directions:1. Preheat oven 400º. Spray two large baking sheets with nonstick cooking spray or grease with olive oil.
2. Make two large stacks of tortillas and cut each stack into eight wedges. Spread tortillas wedges in a single layer on the baking sheets, lightly spray the tops with nonstick cooking spray (or brush with olive oil) and bake 10-15 minutes, depending on torillas thickness. The tortillas should turn a nice golden brown and crisp up. Set aside.
3. Heat olive oil in a large frying pan over medium heat. Carefully crack eggs into hot pan and cook until the whites are set on top and yolks are still runny about 3 minutes. Transfer eggs to plate and set aside.
4. In the same pan over medium high heat, add enchilada sauce and cook until warm, about 3 minutes. Remove pan from heat
.
5. Add baked tortilla chips to pan and toss to coat with the enchilada sauce. Top with eggs, cotija cheese, red onions, cilantro and radishes. Serve immediately.
Sauce:
1. In a small pot, heat olive oil over medium high heat.
2. Add flour and whisk together 1 minutes.
3. Add chili powder, onion powder, garlic powder, salt, cumin and dried oregano and whisk together for 30 seconds.
4. Slowly pour in the broth while whisking constantly to make sure no big lumps form.
5. Add the tomato paste and whisk the enchilada souce until competely smooth..
6. Bring to a simmer, remove from heat and serve.
Note:
Storage" Can be stored in an airtight jar in the fridge for up to a week. Can also be stored in the freezer for 2 months. |
This recipe for Easy Red Chilaquiles Plus Homemade Enchilada Sauce is from