Stovetop Enchiladas

Sometimes you just need a quick meal and this one is fast and healthy.  I usually have these few items on hand and have made Stovetop Enchiladas for breakfast, lunch, and dinner!

Yep, that’s all you need!  You can add lettuce and tomato, leave out the cheese or avocado, switch the sauce to green.  See how easy?

Here’s what you do.

Set a saucepan that is roughly the size of your corn tortilla over med/low heat on the stove.  Pour enough sauce over the bottom to cover, top with a corn tortilla, then an egg, then more sauce.

Cover and let it simmer for about 3 minutes then check your yolk.  I like mine runny so 3 or so minutes is perfect.

Remove from the pan, top with cheese, avocado, lettuce, tomato, sour cream, green onion, sriracha… whatever floats your yolk.  😉

You will want a big spoon to scoop up all the sauce, egg yolk, and melty cheese and the tortilla will be very tender from cooking in the sauce.  Oh bliss.

BTW, if you’re gluten free be sure to check the label of your enchilada sauce, most include gluten. Soon I’ll share my recipe so you can make your own!