Red enchilada sauce (also known as salsa roja or salsa roja para enchiladas) is a tomato and chili sauce. Most readily available in a can in the U.S., which works fine here, it’s not hard to make at home at all. If you want to tackle a homemade version, here are a few leads (this last one has the fewest, and probably easiest to get, ingredients). I made one from garlic, onion, dried chiles (all ancho/passila, in an attempt at mildness), broth, and some oregano, cooking and blending them and the end result was absolutely delicious but way too hot for my kids to eat, and since I didn’t want them to throw their dinner in the garbage and cry, I then used the canned stuff instead and we used the sauce as an extra condiment. C’est la vie.
- 12 small (6-inch) corn tortillas, quartered and fried until crisp
- 1 1/4 cups (from a 10-ounce can) red enchilada sauce [see Note]
- 1 3/4 cups (from a 15-ounce can) black beans, drained and rinsed
- 2 cups (8 ounces) coarsely grated shredded monterey jack or cheddar cheese (I used a mix)
- 6 to 8 large eggs
- Kosher salt and freshly ground black pepper
- Thinly sliced scallions, sour cream, diced avocado, and hot sauce, to finish and serve
Coat a 3-quart baking dish (mine was 7.5-x-11.5 inches) with oil or a nonstick spray. Spread 1/4 of tortillas in bottom of dish. Drizzle/scatter with 1/4 (eyeballing it) of enchilada sauce, followed by black beans and cheese. Repeat 3 times. Bake for 15 minutes, until cheese is melted and tortillas have softened a little. Remove from oven to a cooling rack (leaving oven on) and use a spoon or fork to push little nests into the tortillas where you’d like each egg to go (it won’t fully hold it, but will help them stay in place). Crack 6 to 8 eggs into them, however many you’d like to use, season the eggs with salt and pepper and return casserole to the oven until the whites of the eggs are opaque but not fully set.
[“What? Deb, that’s gross!” you’re thinking right now but trust me, I’ve made dozens of baked egg casseroles and they all end up with hard-cooked yolks. Letting the whites finish cooking in the residual heat is the only way to avoid it. If you take it out when the whites are set, the residual heat will solidify the yolks.]
Remove from oven and let rest on a rack for (about) 4 to 8 minutes, after which the whites should be fully set but the yolks still runny and serve with finishes of your choice.