Breakfast for dinner is a thing right? We all love a pancake dinner, and we always had a breakfast for dinner in the meal rotation! Our huevos rancheros most definitely fits the bill for dinner OR breakfast. It is so easy and a refreshing departure for breakfast. Also we love a good enchilada sauce! You can always buy an enchilada sauce from the grocery store, but our recipe is so easy, once you try it, you may never go back to a store bought enchilada sauce again!
First start by making the sauce, then layer corn tortillas, refried beans, enchilada sauce, mozzarella, and queso blanco cheeses in an oven proof skillet. Put it in the oven to bake.
While it is baking, cook the eggs, and chop up the avocado so you are ready to add them when the tortilla mixture is done. Drizzle with more enchilada sauce before you serve it!
Printhuevos rancheros
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Ingredients
- 8 soft corn tortillas
- 2 cups enchilada sauce (store bought or homemade)
- 1 15 oz can refried beans
- 1 ½ cups mozzarella cheese, shredded
- 1 cup queso fresco
- 1 teaspoon olive oil
- 4–6 eggs
- 2 medium avocados
- Fresh cilantro
Enchilada sauce:
- 3 tablespoons olive oil
- 1 tablespoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon salt
- 2 tablespoons tomato paste
- 2 cups vegetable broth
Instructions
- Preheat oven to 375 degrees.
- In a 12 inch oven proof skillet, drizzle 1 t olive oil. Spread 1-2 T of refried beans on each tortilla. Layer four tortillas in pan in t-shape. Spread 3-4 T of enchilada sauce, ¾ cup of mozzarella cheese and ¼ cup of queso fresco over tortillas. Layer remaining 4 tortillas in t-shape so that entire bottom of pan is covered. Sprinkle 3-4 T of enchilada sauce, ¾ cup of mozzarella cheese and ¼ cup of queso fresco over second layer. Bake for 20 minutes or until cheese is bubbling.
- Heat frying pan over medium heat on stove. Cook 4-6 eggs, sunny side up, about 4-6 minutes. Remove tortillas from oven, place eggs on top. Sprinkle with ½ cup queso fresco, 2 diced avocados and fresh cilantro. Drizzle with any remaining enchilada sauce, to taste.
For the enchilada sauce:
- Heat olive oil in pan.
- Add spices and tomato paste, mixing well.
- Slowly add broth, whisking as you add it.
- Heat thoroughly. Sauce will thicken as it cools.