How To make Brunch Enchiladas

How to Make Breakfast Enchiladas | Breakfast Recipes | Allrecipes.com

Get the recipe for Breakfast Enchiladas at

Why wait to indulge your favorite Mexican flavors? Start the day out spicy with hashbrowns and ham studded with chilies and enchilada sauce and baked in tortillas smothered under a heavenly melted layer of cheese.

Subscribe to Allrecipes @

Allrecipes Magazine is now available!
U.S. subscribers, subscribe here:
Canadian subscribers, subscribe here:

Facebook


Twitter
@Allrecipes

How To Make Breakfast Enchiladas

Get the recipe:
Impress your guests by spicing up the brunch menu with this easy one-dish wonder.

The Perfect Breakfast Food (Chilaquiles 2 Ways)

Eggs for breakfast are great... but it's time to really make something special. Or at least it's special to me. Homemade Chilaquiles 2 ways, Verde and Rojo. Change your brunch game forever.

Get My Cookbook:

Additional Cookbook Options (other stores, international, etc.):

FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------

Full Recipe:

Ingredients Needed:
Jalapeno Crema:
- 2 jalapenos, charred and skinned
- 1/4 cup water (60g)
- 4 cloves garlic
- 3 tablespoons vegetable oil (68g)
- 1/4 cup sour cream (52g)
- 1/2 cup mayonnaise (120g)
- Salt to taste

Chilaquiles Rojos:-
-4  guajillo chilies
- 3 ancho chilies
- 1/2 yellow onion diced
- 2 serrano chilies sliced
- 5 cloves garlic rough chopped
- 28 oz can crushed san marzano tomatoes
 - 1.5 cups chicken stock (335g)
- 2 teaspoons mexican oregano
- Salt and pepper to taste
-14 yellow corn tortillas cut into wedges
-1 Avocado, diced
- Cotija cheese for topping *queso fresco is traditional*
- Cilantro for garnish
- 4 Eggs, poached

Chilaquiles Verde:
- 4 chicken thighs, boneless skinless cooked and shredded
- 12 yellow corn tortillas cut into wedges
- 1lb  (450g)tomatillos
- 2 serranos
- 2 jalapenos
- 1/2 sweet onion
- 1/2 bunch cilantro
- 7 cloves garlic
- Juice of 1 lime
- Salt to taste
- Sour cream
- Cotija
- Fine chopped cilantro
- Pickled jalapenos
- 4 eggs, fried

Breakfast Enchiladas | It's Only Food w/ Chef John Politte

Breakfast Enchiladas. Grab the recipe here
Thanks for watching!


______________________________________________________________________________
???? MY GROOVY LINKS ????

MY WEBSITE:


MY AMAZON AFFILIATE STOREFRONTS:
CLICK TO SEE ALL THE GEAR AND GOODIES I USE FOR THE SHOW


PURCHASE ALL MY GOURMET SEASONING


PURCHASE MY E-COOKBOOK:


TIPS FOR STARTING YOUR OWN COOKING CHANNEL:


TO GROW YOUR CHANNEL, CLICK HERE:


STALK ME ON SOCIAL MEDIA:
• Twitter:
• Facebook:
• Instagram:
• LinkedIn:

Music from YouTube Audio Library
“Soul Kitchen” by BADLUCK
“Strut Funk” by DOUGIE WOOD
“Glitchen a Ride by THE WHOLE OTHER
#breakfastenchiladas #breakfastrecipes #enchiladarecipes

How to make The Best Baked Mexican Breakfast Casserole Recipe

Hello & welcome to the Views Kitchen! Happy Sunday friends! In today's recipe, I’ll be showing you how I transform breakfast classics into on easy to make the casserole the whole family/ friends will love. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
——
????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
—————
Bake temp: 380 degrees (F) for 15 to 20 minutes

Ingredients
Oil
1 1/2 Tbs butter
8 eggs + 1/2 cup heavy whipping cream (salt pepper to taste)
8 oz of chorizo of choice + 2 medium potatoes
11 Corn tortillas
1/2 8oz can tomato sauce
3/4 cup water
2 tomatoes
2 medium Anaheim pepper or can of Hatch green chili
1/2 chopped white onion
2 garlic cloves
1 tsp chicken bouillon (salt pepper to taste)
1 can pinto beans
3 cups of cheese (mozzarella + Mexican cheese blend)

If you refrigerated your casserole for next day use
Bake at 350 degrees
Cover with foil and bake for 30 minutes- then remove foil and continue to bake for another 15 to 20 minutes, until you see all cheese has melted, you know the bubbling.

——————————
???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
———————————
???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
__________________________
????Instagram


Facebook (Viewsontheroad MexicanRecipes)


Keep me cool views club and follow us on all our social media ????
Viewsontheroad TIKTOK


Viewsontheroad2 en Español ????????


????Las Doñas????


????If you would like to donate to “Views on the Road” Thank you


#Viewsrecipe #viewsontheroad
———————————————————
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.

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