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Mexican Juevos Rancheros Recipe


Mexican Juevos Rancheros Recipe. Bake and serve for breakfast or brunch. Made as a casserole and placed in individual dishes.

Mexican Juevos Rancheros Recipe
: My Honeys Place
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable or canola oil
  • 12 6-inch corn tortillas
  • 1 15-ounce can enchilada sauce (red or green)
  • 1 cup refried beans
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
Additional layer:
  • 8 ounces 2 cups shredded cheddar or Mexican blend cheese
  • 8 large eggs
  • Kosher salt and freshly ground pepper to taste
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  1. Preheat the oven to 425°F. Grease a 13 x 9 inch baking dish, or spray with nonstick cooking spray.
  2. Prepare the tortillas. Place paper towels on a work surface. Heat 1 teaspoon of the oil in a skillet over medium high heat, and cook the tortillas one at a time, for about 1 to 2 minutes on each side, or until just crisp and browned in spots (they should also start to smell nice and fragrant).   As they are cooked, transfer them to paper towels. Add more oil, 1 teaspoon at a time as needed until all of the tortillas are cooked.
  3. Combine the enchilada sauce with the refried beans, cumin, garlic powder, and chili powder. Layer half the tortillas in the bottom of the prepared pan, overlapping them to cover the bottom of the pan. Drizzle over half of the enchilada sauce, then sprinkle over half of the cheese. Repeat layering the tortillas, enchilada sauce and cheese.
  4. Use the a spoon and your fingers to create 8 evenly spaced little wells in the top of the casserole, breaking holes through the top layer of tortillas so that the eggs have enough room to sink into their indentations. Use the spoon and your fingers to create these wells, making them about 1 inch deep. Crack the eggs carefully into the wells, and season them with salt and pepper.
  5. Bake until the whites of the eggs are set, but the yolks are still loose and runny, about 25 minutes.
  6. After taking out of oven sprinkle the diced tomatoes and shredded cheese over top. Or place in individual bowls and add the two toppings. Serve hot.
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