Enchilada And Eggs Recipes

EGG ENCHILADAS

Steps:

• Filling: Heat butter in saucepan. Add onion. Saute until soft. Remove from heat.
• Stir in next 5 ingredients.
• Spoon 1/4 cup egg mixture down centre of each tortilla. Roll snugly. Place seam side down in baking dish large enough to hold single layer. Cover with damp cloth while rolling remainder to prevent cracking.
• Sauce: Stir first 6 sauce ingredients together in bowl. Pour over enchiladas.
• Sprinkle with cheese. Bake, uncovered, in 350 F oven for about 25 minutes until bubbly hot.
• Spoon sour cream across enchiladas. Top with chives.

ENCHILADA EGGS

Steps:

• Mix eggbeaters, corn and chiles in a large bowl till well blended.
• Heat oil in a 11 inch nonstick skillet over medium heat. Add white part of green onions and garlic, cook stirring for 3 to 4 minutes until green onions are soft.
• Add egg mixture, stir to mix. Reduce heat to medium-low, cover and cook 10 to 15 minutes or until egg are set on top.
• Top with enchilada sauce, tortilla chips, cheese and green part of green onions.
• Cover and cook about 1 minute or untill cheese is melted.
• Uncover and let rest for 3-5 minutes.
• Cut in wedges to serve.

EGG ENCHILADAS

Steps:

• Heat oil in a wide frying pan over medium heat and sauté onion and green pepper until limp; add tomato sauce and chili powder. Simmer, uncovered, for about 10 minutes.
• Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
• In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
• Dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. Roll up and place seem side down in a shallow baking dish.
• Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
• Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).

CHORIZO, EGG AND CHEESE ENCHILADAS

Steps:

• For the sauce: Preheat the oven to 425 degrees F.
• Heat the olive oil in a large saucepan over medium heat. Add the jalapeno, onion and a pinch of salt and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, crushed red pepper and black pepper and cook, stirring, for 1 minute. Stir in the sugar, chiles and stock and remove from the heat. Blend in a food processor or blender until smooth. Return it to the pan and simmer for 20 minutes. Taste and adjust the seasoning as desired.
• For the filling: Spread the tots out on a sheet pan, then sprinkle with salt and pepper. Bake until crisp, 20 to 25 minutes. Remove from the oven and set aside, then reduce the oven to 375 degrees F.
• Heat a large skillet over medium-high heat and cook the chorizo, breaking it up with a wooden spoon until fully cooked. Use a slotted spoon to transfer to a large bowl. Reserve a thin coating of fat in the skillet and discard any excess. Add the onion and a pinch of salt to the skillet and cook until softened, 5 to 7 minutes. Add the eggs and scramble, cooking until just set. (Err on the side of them being underdone, since they'll continue to cook in the oven.) Transfer to the bowl with the chorizo and fold to combine. Season to taste (you may decide not to add any salt, since the chorizo has salt).
• Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/3 cup of the egg mixture onto each tortilla. Top with a handful of the cheese and 6 potato tots. Roll up the tortillas and arrange them seam-side down in the baking dish. Top evenly with the remaining sauce. Sprinkle the top with the remaining cheese. Bake until the cheese is browned, about 40 minutes.
• Top with dollops of sour cream, jalapenos, radishes and fresh cilantro and serve.

HAM AND EGG ENCHILADAS

Steps:

• Preheat oven to 350.
• Melt butter in large nonstick skillet over medium heat. Add bell pepper and onions, cook and stir 2 minutes. Add ham and olives; cook and stir for 1 minute.
• Lightly beat eggs with wire whisk in medium bowl. Add eggs to skillet; cook until eggs are set but still soft.
• Spoon 1/3 cup egg mixture evenly down center of each tortilla; top with 1 Tbl cheese. Roll tortillas up and place seam side down in 11x7 baking dish.
• Combine enchilada sauce and salsa together and pour evenly over enchiladas.
• Cover with foil and bake 20 minutes; uncover and sprinkle with remaining cheese. Bake an additional 10 minutes, uncovered.
• Serve each enchilada with a slice of avocado and 1 T sour cream.

BREAKFAST ENCHILADA EGGS

Steps:

• Pre-heat oven to 400 F, spray a 9 x 13 inch pan with cooking spray and set aside.
• In a medium bowl stir together muffin mix, diced green chilies, 1 egg and cheddar cheese; pour into the 9 x 13 pan and bake for 12 to 15 minutes (I bake till looks set).
• While base is baking, warm beans over medium low heat so that they are easily spreadable.
• When base is set pour enchilada sauce over top.
• Then spoon on beans down center long ways and crossways so that the pan is divided into quarters.
• Break one into each of the four quarters and bake 12-15 minutes or till set to your taste.
• Garnish with cilantro and four-cheese Mexican blend cheese if desired.