Breakfast Enchiladas
Here is what you'll need!
Servings: 4-5
Ingredients:
Cheese Sauce
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
1 (4.5-ounce) can chopped green chiles, undrained
3/4 teaspoon salt
Enchiladas
1 lb. package hot ground pork sausage
2 tablespoons butter or margarine
2 onions, diced
Green pepper, diced
2 tbsp. chopped fresh cilantro
7 large eggs, beaten
salt
pepper
5 8-inch flour tortillas
1 jalapeño, diced
Cherry tomatoes, halved
Instructions
1. Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth.
2. Whisking constantly, add milk stir until thickened
3. Add shredded cheddar and shredded jalepeño
4. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.
5. Drain well, pressing between paper towels.
6. Melt butter in a large nonstick skillet over medium heat, add green onions and cilantro. Sauté 1 minute.
7. Add eggs, salt, and pepper, and scramble until eggs are cooked but still moist
8. Remove from heat, add 1 1/2 cups Cheese Sauce and sausage.
9. Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased medium baking dish. Pour remaining Cheese Sauce evenly over tortillas.
10. Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.
All music provided by Audio Network and Warner Chappell Inc. Used with permission
Recipe: Brunch Enchiladas
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INGREDIENTS:
1 pound cooked ham, chopped
3/4 cup sliced green onions
3/4 cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5 eggs, beaten
2 cups half-and-half cream
1/2 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
1 dash hot pepper sauce
Directions
Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.
Recipe Brunch Enchiladas Recipe
Recipe - Brunch Enchiladas Recipe
INGREDIENTS:
●8 hard-cooked eggs, chopped
●1 can (8-3/4 ounces) cream-style corn
●2/3 cup shredded cheddar cheese
●1 can (4 ounces) chopped green chilies
●2 teaspoons taco seasoning
●1/4 teaspoon salt
●8 corn tortillas, warmed
●1 bottle (8 ounces) mild taco sauceBREAKSTONE'S Sour Cream , optional
Breakfast Enchiladas ✨
Breakfast enchiladas✨
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For the Veggies:▪️1 Tbsp Olive Oil▪️1 Large Poblano Pepper, diced small▪️1/3 Cup Onion, diced small▪️1/4 tsp Cumin▪️1/4 tsp Chili Powder▪️1/4 tsp Garlic Powder▪️1/4 tsp Kosher Salt▪️
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For the Enchiladas:▪️6 Eggs▪️1/4 tsp Salt▪️1/4 tsp Pepper▪️28 oz. Mild Green Enchilada Sauce▪️3/4 Cup Refried Beans▪️6 x 6” Corn Tortillas▪️1 Cup Mexican Blend Cheese, divided▪️Sour Cream, for serving▪️
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????Vegan Modification: Sub in 8 oz. scrambled tofu for eggs (crumble it and cook in the pan with the pepper and onion mixture), plant based cheese for cheese, and leave out the sour cream
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1️⃣ Preheat oven to 375°F
2️⃣ In a large pan over medium high heat, sauté poblano peppers in 2 tsp olive oil for 1-2 mins, then add the onion and spices (cumin, chili powder, garlic powder, and salt) and sauté until onions are translucent and peppers are tender but still al dente (2-3 more mins); remove from the pan and set aside
3️⃣ Beat eggs with 1/4 tsp salt and 1/4 tsp pepper and add 1 tsp oil to the pan; cook over medium heat until scrambled and then set aside
4️⃣ Heat enchilada sauce in a large pot until bubbling then turn off the heat; separately, heat the refried beans in the microwave for 1 min (or on the stovetop)
5️⃣ Coat the bottom of a baking dish in a thin layer of enchilada sauce and dip a tortilla in the warm sauce briefly to get both sides coated
6️⃣ Place in the baking dish and add 2 Tbsp refried beans, 2 Tbsp of the pepper and onion mixture, 3 Tbsp scrambled egg, and 1 Tbsp cheese; roll and turn seam side down in the dish
7️⃣ Repeat and top enchiladas with ~1 cup enchilada sauce and 3/4 cup Mexican blend cheese
8️⃣ Bake for 20-25 mins until cheese bubbly and melted and enchiladas are warmed through and enjoy with sour cream!
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⏲15 minute prep time + 35 minute cook time
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Recipe serves 6 (and makes great leftovers!)
Sunday Brunch: Natalie's brunch enchiladas Part II
Prepare this spicy dish the night before, then pop it in the oven for a weekend brunch.
Creamy Bacon and Egg Breakfast Enchiladas
Breakfast is the most important meal of the day, and it can also be the most delicious! We'll teach you how to start your day in style with these delicious creamy bacon and egg breakfast enchiladas!
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