Provided by: SmallRecipe.com
Yield: Makes 1 Serving
|Vegetable oil for pan frying 3 blue corn tortillas 3⁄4 cup red chile sauce, warmed 2 teaspoons minced onion 4 ounces mild Cheddar, Colby, or Monterey Jack cheese, or a combination, grated 1 tablespoon butter 1 large egg Salt and pepper|
- INSTRUCTIONS Heat the broiler. (If the broiler has multiple heat settings, use the lowest.) Heat 1⁄2 to 1 inch of oil in a small skillet until the oil ripples. With tongs, dunk each tortilla in oil long enough for it to go limp, a matter of seconds. Don’t let the tortilla turn crisp. Drain on paper towels and repeat with the remaining tortillas. On a heatproof plate, layer the first tortilla with half of the onion and one-third of the chile sauce and cheese. Repeat for the second layer. Top with the third tortilla, then add the remaining chile sauce and sprinkle the remaining cheese over all. Broil the enchilada until the cheese melts. Meanwhile, warm the butter in a small skillet over medium heat. Crack the egg into the skillet, season with salt and pepper, and cook either sunny side up or over easy. With a spatula, place egg over enchilada stack and serve piping hot.