You can find a PDF printable version below.
When I worked at a food magazine, Thanksgiving was the Big Game of food holidays. Other editors and I would start stressing about it six to eighteen months in advance. We’d also eat a lot of turkey and sides in July since that’s when we tested them.
Even though I left the magazine world nine whopping years ago, I don’t miss obsessing over finding ways to make turkey and mashed potatoes new again. (I do miss plenty of other things though! Like the camaraderie and tasting so much good food.)
As we planned each November issue, one of my former coworkers would inevitably remind us, “This month has 29 other days when people need to eat, too.”
So, my friends, today I’m offering you a recipe for any day but Thanksgiving. (The rest of the Internet can help you out for Thursday). ;)
Here, find a cheesy, lightly spicy enchilada pie baked in a skillet and topped with eggs.
While I normally love making my own enchilada sauce, this week, I’m taking a cue from Ina Garten and reassuring you, “Store-bought is fine.”
I’d cook this for dinner any night of the week (except, you know, Thanksgiving). But it’s also an excellent breakfast or lunch (or brunch!), especially over a holiday weekend.
The best part about this pie? You can make it and enjoy it as written, or layer in some of your leftovers. (I’ve offered some instructions below.)
The assembly here might look a little complicated, but I assure you, it’s not. It’s also forgivable. If you mix up when to add the sauce or the tortillas overlap a lot, all will be fine. Just be sure to create little wells in the cheese to keep the eggs in place.
Cheesy Skillet Enchilada Pie Baked with Eggs
If you make this pie as it’s written without any leftovers, it will be quite saucy and more spoonable than sliceable. (Like a delicious savory pudding.)
Note: I prefer freshly grated cheese because most pre-shredded cheese has starchy additives to keep the pieces separate. However, if you use pre-shredded cheese, this will work out fine. :)
Serves 4
Time: 30 minutes
Olive oil, for brushing
1 ½ to 2 cups enchilada sauce (red or green)
8 to 12 medium tortillas (your favorite type)
8 ounces Monterey Jack or Colby Jack cheese, grated
4 large eggs
Chopped cilantro, for sprinkling
Prep the oven and skillet
Heat the oven to 350°F. Brush a large (about 12 inches) skillet with oil.
Build the enchilada pie
Pour about one quarter of the enchilada sauce on the bottom of the skillet and spread it out with a brush or spatula.
Arrange 1 tortilla in the center of the skillet. Tear more tortillas to create a layer that covers the bottom of the skillet, overlapping them slightly.
Sprinkle the tortillas with half the cheese, then pour over another one-quarter of the sauce. It’s ok if the cheese isn’t perfectly covered with sauce.
(If you have any leftovers you’d like to add, this is the place to do it. Be sure to add them in an even layer.)
Arrange another layer of tortillas on top of the cheese (or leftovers).
Pour another quarter of the sauce over the tortillas and use the brush or bottom of a spoon to spread it out.
Sprinkle the sauce-covered tortillas with the remaining cheese. Using a spatula, push aside the cheese in four places to create four round wells. (This will help support the eggs.)
Crack the eggs into each of the wells. Drizzle the eggs with any of the remaining sauce.
Bake the pie
Transfer the skillet to the oven and bake the enchilada pie for 15 to 18 minutes, until the egg whites are set and the yolks are still runny. (The cheese will be melted.)
Remove the pie from the oven and let stand for 2 minutes. Sprinkle with cilantro, then serve.
The short version
Preheat the oven to 350°F.
In a large skillet, create the enchilada pie by layering the following: one-quarter of the sauce, tortillas, half the cheese, one-quarter of the sauce, more tortillas, one-quarter of the sauce, the remaining cheese, the remaining sauce.
Create 4 wells in the cheese and crack in the eggs. Bake until the whites are set, and the yolks are still runny. Sprinkle with cilantro and serve.
Make it yours
You can bulk out your pie with about 1 cup of cooked, bite-sized ingredients, such as shredded turkey, diced sweet potatoes, black beans, roasted veggies, or green bean casserole. You could also spread in a layer of mashed potatoes. Why not?
If you want some crunch, top the pie with sliced radishes or a cabbage slaw.
If you want something to cool the heat of the sauce, add a dollop of sour cream, crema, or Greek yogurt.
Fun for kids
Assemble the pie. (Be careful that they wash their hands after handling the sauce if it’s spicy).
Sprinkle the pie with cilantro.