Enchiladas with Eggs

Recipe from Kate Logan
Enchiladas with Eggs
Cooking time: 35 min
Servings 3
This recipe is a great example of how you can make a delicious, hearty meal for your family with just eggs, sour cream, and tomato paste. This is a Mexican enchilada! You can also use cheese or herbs as a garnish.


  • Eggs
    6 pcs.
  • Salt and spices
    pinch (or to taste)
  • Sour cream
    6 tbsp.
  • Vegetable oil
    6 tbsp.
  • Tomato sauce
    9 oz.
  • Tortilla
    3 pcs.

Nutrition facts per serving

  • Calories

    453 kcal

  • Protein

    32 g

  • Fat

    23 g

  • Carbohydrates

    56 g


  • Preheat the oven to 350°F. Grease a shallow roasting dish. Heat the tomato sauce in a saucepan over low heat, stirring occasionally for 3-5 minutes.

  • At the same time, heat the vegetable oil in a thick-bottomed frying pan. Using tongs, gently place one tortilla in the hot oil and heat for 3 to 4 seconds on each side until soft. Pat dry on kitchen absorbent paper. Keep warm. 

  • Boil the eggs, then chop them and mix in a deep bowl with the sour cream, season with salt and pepper. Place the filling with 2/3 sauce in the tortillas and wrap them. 

  • Place a sheet of foil on the bottom of the baking dish. Place the rolled tortillas on the bottom of it. Drizzle them with the sauce. Cover the tortillas with another sheet of foil and bake for 15-20 minutes. After that, remove the enchiladas and garnish with coriander. Serve immediately.


  • It's better to serve with fresh tomatoes as a side dish, or even a big tasty salad.

Bon Appetit!

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