Breakfast Enchilada Ranchero Recipes

BREAKFAST ENCHILADA RANCHERO

Breakfast Enchilada Ranchero image

This is a cross between an enchilada and huevos rancheros. Scrambled eggs are combined with seasoned ground beef and wrapped inside a tortilla, which is partially covered with salsa and cheese and baked. I thought something like this would already be posted, but alas, it is not.

Provided by threeovens

Categories Breakfast

Time 35m

Yield 5-10 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
6 eggs
1 lb ground beef
1 teaspoon ground cumin
1 teaspoon chili powder
salt & freshly ground black pepper
1/4 cup beef broth
16 ounces chunky salsa
8 ounces cheese, about 2 cups (shredded Mexican cheese blend)
10 flour tortillas

Steps:

Heat butter over low heat in a large skillet and add scrambled eggs; cook until set and set aside.
Brown ground beef in skillet, season with cumin, chili powder, salt and pepper; add broth and cook until liquid evaporates.
Pour half the salsa in a 13 x 9 inch baking dish.
Place about 1/8 cup ground beef and 1/8 cup scrambled egg in each tortilla; roll up and place in baking dish seam side down.
Top with remaining salsa, sprinkle with cheese, and bake at 350F until heated through and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 667.2, Fat 37.7, SaturatedFat 16.8, Cholesterol 320.1, Sodium 1584.5, Carbohydrate 41.2, Fiber 3.5, Sugar 4.2, Protein 40

EL COYOTE CAFE CHEESE ENCHILADAS RANCHERA

El Coyote Cafe Cheese Enchiladas Ranchera image

Fabulous recipe from the El Coyote Cafe, the oldest Mexican food restaurant in Los Angeles. I'm posting it exactly as I got it, but we usually make a great big 13 x 9 pan of the enchiladas (just keep rolling them up until your pan is full) and double the ranchera sauce. It looks like way too much sauce, but it cooks down in the oven and the flavor is fantastico!

Provided by Chef SuzyQ

Categories Cheese

Time 2h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb canned stewed tomatoes
1/4 cup tomato puree
2 bay leaves
1 onion, chopped
1 garlic clove, finely chopped
1 teaspoon salt
1/4 teaspoon oregano
1 green pepper, Chopped
1/4 cup vegetable oil
4 corn tortillas
1/2 cup grated sharp cheddar cheese
2 tablespoons finely chopped onions
1 (4 ounce) can diced green chilies (or you can get a bigger can and cut them in strips)
1/2 cup sour cream
1 tablespoon green onion, chopped

Steps:

Instructions for Sauce:.
Quickly saute onion and garlic.
Add the rest of ingredients and bring them to a rapid boil.
Simmer for one hour.
Instructions for Enchiladas:.
In a heavy skillet, heat vegetable oil until very hot.
Dip tortillas in oil to soften.
Fill tortillas with approximately 1/8 cup grated cheese and 1 T chopped onion.
Roll stuffed tortillas and place in baking dish.
Cover enchiladas with sauce.
Top each enchilada with 4 strips of Ortega Chili.
Sprinkle 3 T. shredded cheese over each enchilada.
Bake at 350 for approximately 20 minutes or until cheese is melted.
Top with dollop of sour cream and garnish with green onions.

Nutrition Facts : Calories 231.6, Fat 16.7, SaturatedFat 5.5, Cholesterol 19.9, Sodium 863.9, Carbohydrate 17.6, Fiber 3, Sugar 6, Protein 5.2

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