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Stacked Breakfast Enchiladas Recipe

Avatar photoby Updated: Apr 21, 2022

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These stacked enchiladas with perfect fried eggs and the best homemade red enchilada sauce make for the yummiest and filling breakfast or brunch.

Stacked Breakfast Enchiladas || FoodieCrush.com

The phrase, “too many cooks in the kitchen,” need not apply to the Soza family, who’s motto rings, “Pásale, Pásale, vengan a comer,” (Come in, come in. Come in and eat).

Since 2010, Evangelina (Vangie) Soza and daughters Yvette Marquez-Sharpnack and Veronica Gonzalez-Smith have preserved three generations of family recipes and memories, celebrating their Mexican heritage in their well-followed blog, Muy Bueno.

Muy Bueno Cookbook Yvette Vangie Veronica

I first discovered the cooking threesome when I featured Muy Bueno in the first issue of FoodieCrush magazine, where they shared their Christmas family traditions handed down from one generation and now to another. The role of family and tradition is the centerpiece of their brand, and it all started with their grandmother who they pay homage to in each word written and recipe created.

FC-muybueno

Before grandmother Jesusita Mendias-Soza’s passing, Veronica carefully studied her in the kitchen as she made her homemade flour tortillas. Now, Veronica makes them with the very rolling pin Jesusita had used—weathered and loved from decades of rolling out countless tortillas and empanadas for family and friends. Another of her rolling pins was passed down to Yvette and she too treasures the family heirloom, which serves as a fond reminder of their grandmother and her cooking.

Breakfast-Enchiladas-FoodieCrush-003

The mother-daughter trio sought to keep Jesusita’s memory alive and her presence near by commemorating their family’s recipes so they may be passed down to their own children and to future generations. In October of 2012, their collaborative efforts expanded beyond the blogosphere and into the publishing realm, with the release of their first cookbook, Muy Bueno: Three Generations of Authentic Mexican Flavor.

The vibrantly colorful book features over 100 fresh, authentic Mexican recipes, from green enchiladas and tamales to hibiscus popsicles and pumpkin turnovers. Each recipe is labeled with a specially designed silhouette by Yvette—who also designed the logo and layout of the cookbook—to portray which of the three authors created the specific recipe.

surfas-muybueno

“Being that we are three authors we wanted the reader to really get to know us by noting who the story/memory is from. We have heard lots of great feedback and people really love it,” Yvette explains.

The collection of recipes incorporates old and new, with dishes from grandma Jesusita’s kitchen (traditional northern Mexico cuisine), Vangie’s south of the border comfort food—like the Pork in Red Chile—and creative Latin-fusion from Veronica, whose favorites include Green Enchiladas and Tres Leches, and Yvette’s remake of Mango Upside Down Cake.

muybueno

And although geography keeps them apart more often than they’d like—Yvette lives in Colorado, Veronica in Germany and Vangie in Texas—it is not an obstacle, as the gang  remains dedicated to maintaining their blog and striving to preserve tradition. Near or far, nothing brings them back to their roots or makes them happier than when they’re in the kitchen with the ones they love. Grandma Jesusita would be proud.

1. Describe your blog in 3 words:
Veronica: Heartfelt, Cultural, Delicious
Yvette: Mexican, Family, Love
Vangie: Informative, Easy, Delicious

2. If you could be one food blogger other than yourself, who would you be?
Veronica: White on Rice
Yvette: Roost Blog. Her blog, photography, design, and videos are spectacular.

3.Which 3 blogs do you follow/are obsessed with/can’t live a day without?
Veronica: Katie Pies,  White on Rice, Matt Bites
Yvette:  White on Rice, Roost Blog, and Matt Bites

4. What is the one kitchen tool you could never give up?
Veronica: Lime squeezer
Yvette: Rollin pin. It was one of the two rolling pins I inherited from our grandma. Veronica has the other one.
Vangie: Conical sieve to make red chile sauce

5.  What dish are you obsessed with mastering that you just can’t get quite right?
Veronica: Soufflé
Vangie: Yeast bread

6. What did you have for dinner last night?
Veronica: BBQ Pork sandwiches….ooo they were good!
Yvette: Molotes stuffed with veal and pickled red onions. It was a test day in the kitchen and recipe will be on our blog soon.

Muy Bueno Cookbook || foodiecrush.com

7. What’s one secret talent outside of the kitchen nobody knows about you.
Veronica: LOL…not anything I can admit to here
Yvette: I’m double jointed and I can rotate my shoulders and twirl my arms around holding my hands and not letting go. It’s a fun party trick. LOL!

8. You’re happiest when cooking/eating:
Veronica: Surrounded by family and friends
Yvette: Ditto
Vangie: Baking

9. The three of you all live in different places, even countries. You recently debuted your Mexican cookbook, Muy Bueno Cookbook. What roles did the three of you take to complete the project and what challenges did you overcome with three authors in three different areas?
We all worked voraciously to complete the project and meet self-imposed continual deadlines. Our biggest challenge was waiting for edits from each other because of the eight-hour time difference. There are times that emailing wasn’t enough, lucky for us we now have SKYPE…we did a lot of skyping.

10. The one secret ingredient to your success is:
Love!!! Love for the recipes grandma and mom made for us as kids…love for our delicious cultural recipes, love for each other’s differences and accepting of those differences…love is all you need!

 

Stacked Breakfast Enchiladas || FoodieCrush.com

To give you a taste of what’s deliciousness lies within, I’m sharing their recipe for Stacked Red Enchiladas, or as I’ve remade them into Stacked Breakfast Enchiladas, a recipe my husband has deemed a new favorite. I couldn’t agree more.

Stacked Breakfast Enchiladas || FoodieCrush.com

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.



5 from 2 votes

Stacked Breakfast Enchiladas

Print
Course Breakfast
Cuisine Mexican
Keyword breakfast enchiladas
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 632kcal

Ingredients 

  • 2 cups red chile sauce or enchilada sauce
  • ½ cup canola oil for frying tortillas
  • 12-16 white corn tortillas
  • 1 cup cotija cheese
  • 4 green onions , chopped
  • cilantro leaves for garnish
  • 4 eggs

Instructions

  • 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:
  • Place a fried tortilla into the skillet of warm red sauce, coating it on both sides. Place on a plate then layer with some cheese and a sprinkle of green onion. Place another tortilla on top and repeat until you have a stack of three or four tortillas. Continue to make stacks until all ingredients are used.
  • Heat a small non-stick fry pan over medium heat and spray with cooking spray. Fry the eggs and place one on each stack. Add another egg if you're extra hungry. Top with more cotija, more green onion and cilantro leaves if desired.

Nutrition

Calories: 632kcal | Carbohydrates: 47g | Protein: 18g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 1567mg | Potassium: 262mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1317IU | Vitamin C: 5mg | Calcium: 281mg | Iron: 3mg

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Hi! I’m Heidi and I cook real good, real food I hope you’ll love to make, too.

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  1. Cindy Sipes

    I am said to be 100% Norwegion from the Tronheim area. Both grandparents came directly from Norway. Mu parents could not speak english when they went to school in Minnesota and were made fun of. Noting that Scandinavians usually eat rather bland foods; I always say; “I should have been born a Mexican for as much as I enjoy & seek Mexican foods” I put salsa on most everything: medium to hot depending on the food item and love to make my own. My favorite meal is ‘Pollo Mazitlan’ I always have extra carrots and mushrooms added. Our local Mexican chain restaraunt: “Azteca’ in the Seattle, WA area makes it wonderfully. Arozz con Polo is a close second. I would look forward to learning and testing many new recipes from your new book. Thank you for combining your many years of experience, generations of handed down recipes and most of all for offering to share that “love” with “want to be” Mexican cooks. Respectfully, Cindy

    Reply

  14. Evangeline Solis

    I just heard about your book from my niece and we carry on the same traditions ,cooking like mom. Christmas time all the nieces and cousins gather around the kitchen table and make tamales, moms way. The day before my sister and I will make the chilies for both red and green tamales, and cook the meat. The next day the fun starts when everyone arrives. Sometimes they get new aprons that I’ve made. I am happy to know that some things never go away, moms and traditions. My favorite food has always been red enchiladas. Thank You for keepings traditions alive.

    Reply

  17. Karen

    All of it! My go to dish though is breakfast tacos. It fills my boys tummies with lots of protein which helps them focus better in school.

    Reply

  21. rocio chavez

    My favorite “receta mexicana” is Pozole Verde. I made it the other day for a birthday party and it was a hit! I grew up with Pozole rojo, but I will admit that this was the best Pozole EVER!

    Reply

  40. Brittany R.

    I just love spinach enchiladas. I recently had some at one of my favorite local joints with spinach, chicken, red chile sauce and goats cheese. It was to die for!

    Reply

  46. Angelique

    Enchiladas are my favorite, but I love just about all mexican dishes. I can’t wait to try this one…enchiladas for breakfast! Hope I get the cookbook. I could use some New Mexican recipes in my repertoire.

    Reply

  53. Maribel Reyes

    I love love love mole! My father is from Puebla so his mother’s recipe was taught to my mother who is Cuban. It is absolutely perfect!

    Reply

  55. Ninfa DePalma

    I love and cook all types of food being that cooking is my passion! Mexican food is so different depending what State in Mexico you are eating from, the Vera Cruz cooks use more seafood, veggies and fruits than the Northern states of Chihuahua and Sinaloa who prefer beef, goat, and poultry. My favorite mexican dish is Mole Poblano (either red or black).

    Reply

  56. Rachele

    Home made tamales, Rice pudding, Carne Adovada ( especially in a breakfast burrito) and Biscochitos! I also have a big crush on Fresh roasted Hatch green chili!

    Reply

  60. Janessa Torres

    My favorite meals are Chile Rellenos con queso and Tacos de canasta con papas y chicarron prensado estillo D.F as well as tortitas d pollo con salsa verde/rojo, last but not least, nopales , chicarron y papas en salsa Verde/rojo. I cook just about everything but there’s are my couple favorites.

    Reply

  64. patti

    Great post as always, I’ve never had any Mexican food that I didn’t like, It’s my favorite.
    I need to try the breakfast, my mouth is watering. The book looks fabulous.

    Reply

  65. Kristi

    I have to pick one! I’m from Texas and moving to England…so will need this book! LOL. I would have to say that combo fajitas with shrimp, beef, and chicken is my standby. I just can’t get enough. Oh and I LOVE Tres Leches. Yum.

    Please win!

    Reply

  67. Miran

    I could not pin down a favorite dish. I love all Mexican food. Although I am not Mexican, I have a friend whose mother makes everything delicious. She has tried to show me, but that doesn’t work. lol. I would love this cookbook! I made sopes from the Muy Bueno website last night for the first time. It was so easy and delicious!

    Reply

    • Miran

      Made them again! Great way to save money. Being a college students I am always looking for something cheap AND delicious. AHhhh! I hope I win! lol.

      Reply

  69. Anika

    I love making Posole. A chicken version so my husband will eat it. What started as a Christmas dinner tradition is on weekly rotation during the winter. Cookbook looks amazing!!!

    Reply

  73. Rachel

    My husband and I can’t get enough of chilaquiles for breakfast! We make them almost every weekend, with variations each time. Looks like this cookbook would have some pretty amazing recipes in it, definitely on my wishlist!

    Reply

  79. Tina S.

    I love molletes! This looks like a phenomenal cookbook. It’s going on my wish list for sure, but I’d love to win a copy!

    Reply

  80. Kayla Tiscornia

    Wow, these ladies are amazing! Successfully spent the last hour of my time searching through their blog – new inspiration for a month full of food coming up!
    My favorite dish is mole enchiladas – well anything mole for that matter :)
    [email protected]

    Reply

  82. Stefanie @ Sarcastic Cooking

    I love hearing about families cooking traditions. This cookbook sounds amazing! And can I say that enchilada sauce has been on my brain since I saw the Instagram picture you teased me with!!! It is so hard to pick a favorite Mexican dish…. I love carnitas. I love good tostada piled high with beans, avocado, cheese, and salsa. I kina haven’t found a Mexican dish I didn’t like!

    Reply

  83. Conria

    My favourite Mexican dish that I think I could eat at any time of the day is Huevos Rancheros. I hope I win so I can keep exploring Mexican food!

    Reply

  86. Michelle

    You can see the special ingredient in their eyes! You can tell they all cook with love and passion! Can’ wait to try this one on my family.

    Reply

  87. Lois

    Chile Rellenos hands down favorite!!
    Thanks for this beautiful post. Love
    Mexican culture, food, color and everything about it!!

    Reply

  91. Nancy in NJ

    I love enchiladas but there’s almost no Mexican food that I’m not crazy about! I’m dying to learn how to make sopes. Thank you!

    Reply

  93. Deborah

    I already have a copy, so don’t enter me, but I just have to say how much I really do love this cookbook. I’m a Mexican food addict, and this cookbook is taking a front seat in my kitchen!

    Reply

    • Letty

      Sorry that’s not a Mexican burrito. It has to be of carne asada, alpastor, or carnitas but not chicken and cheese or bean and cheese.

      Reply

  99. Jessica J-H

    My favorite Mexican recipe is a corn tortilla and fried egg covered in homemade green chile made with New Mexico grown and roasted chiles. YUM!

    Reply

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