Huevos rancheros are a very popular breakfast dish on the Texas-Mexico border. You can scramble the eggs rather than frying them, if you prefer, or top them with sliced black olives or avocados. More Brunch Recipes
How to Make It
Heat a large cast-iron skillet. Add the garlic cloves and cook over moderate heat until slightly softened and just beginning to blacken all over, about 5 minutes. Add the tomatoes and onion to the skillet and cook until slightly softened and charred all over, about 7 minutes longer. Peel the garlic and transfer the vegetables to a food processor; add the chipotle and cilantro and pulse until still slightly chunky.
Reheat the skillet. Add the salsa and cook over moderately high heat, stirring often, until slightly thickened, 3 to 4 minutes. Season with salt and keep warm.
Preheat the oven to 350°. Heat 1/4 cup of the oil in a large skillet until shimmering. Using tongs, dip both sides of a tortilla into the hot oil and cook just until softened, about 10 seconds; let any excess oil drip back into the pan. Drain on paper towels and set the tortilla on a work surface. Repeat with the remaining tortillas. Spoon 1 1/2 tablespoons of the cheese onto each tortilla, then loosely roll them up and arrange side by side in a 9-by-13-inch baking dish. Sprinkle with the remaining 3/4 cup of cheese and bake for about 10 minutes, or until the enchiladas are warmed through and the cheese is melted.
Heat the remaining 2 tablespoons of oil in a nonstick skillet. Fry the eggs sunny-side up for 3 to 4 minutes. Arrange 2 enchiladas on each plate and top with the warm salsa and fried eggs.
