BREAKFAST ENCHILADA RANCHERO
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
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
BREAKFAST ENCHILADAS WITH RED SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 37
Steps:
- Preheat oven to 375 degrees F.
- To make the red sauce: Heat the oil in a small saucepan over medium-high heat. Add onion and salt, and saute until onions start to soften, about 3 minutes. Add garlic, cumin, and tomato paste and saute until paste starts to brown, another 4 to 6 minutes. Add tomatoes and chicken broth. Bring to a boil, reduce heat to medium and simmer until tomatoes break down and sauce thickens, about 20 minutes. Season with salt, to taste.
- To make the turkey sausage: In a large bowl, mix together all the ingredients but the oil with your hands. Heat the oil in a cast iron skillet over medium-high heat until pan is hot. Add sausage and brown until turkey is almost crispy, breaking up the sausage mixture as it cooks, about 10 minutes. Set aside.
- In a bowl, mix together tomatoes and cilantro. Set aside.
- To scramble the eggs: Whisk the eggs with the milk in a medium bowl. In a fry pan, over medium low heat, melt butter. Add eggs and let sit to form curds, about 30 seconds, then gently move curds around pan, let sit another 30 seconds and repeat until eggs are just cooked, about 3 to 4 minutes. Remove from heat.
- To assemble enchiladas: Grease the baking dish lightly with oil. Heap 2 or 3 large spoonfuls of the turkey sausage into the center of a tortilla. Put another 2 spoonfuls of the egg mixture on top followed by the chopped tomato and 1 tablespoon of each cheese. Roll up tightly and place in the baking dish, seam side down. Repeat with remaining tortillas. Pour Red Sauce down the middle over tortillas and sprinkle with remaining cheese. Bake, until cheese is golden and bubbly, about 20 minutes. Serve with dollop of sour cream and Sunny's Refried Beans on the side.
- In a saucepan, heat oil over medium heat. Add garlic, jalapeno, onion and Sazon. Saute until they start to soften, about 3 minutes. Add 1 can of pinto beans including the liquid in the can. Simmer until beans heat through and soften, another 4 to 5 minutes. Using a fork or potato masher, mash the beans. Drain the second can of pinto beans and add those to the pot. Stir mixture together and cook until beans warm through. Stir in lime juice and season, to taste, with salt and pepper. Serve with Breakfast Enchiladas.
HOLIDAY BREAKFAST ENCHILADAS
This makes a perfect Christmas breakfast and is so colorful! I have made this for a holiday brunch and just cut each tortilla into 4 before serving, giving you 32 bite sized pieces.
Provided by Pamela
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute vegetables in skillet with butter or oil until tender.
- Remove from pan and add eggs.
- Scramble fry until cooked and then add sour cream and salsa.
- Add rest of the ingredients, saving one cup of cheese for the topping, and heat through.
- Spoon about 1/2 cup of mixture into center of tortilla and roll up.
- Place seam side down in a casserole.
- Repeat until all tortillas are filled.
- Sprinkle with cheese and bake at 350 degrees until cheese is melted about 20 to 30 minutes.
- Serve with salsa and sour cream.
- These do freeze well, but not for an extended period of time. Freeze after step 7. Wrap well, label and freeze. To serve: place frozen enchiladas into baking pan and bake for 30 minutes or until derfrosted. Top with cheese and then bake as directed.
BREAKFAST ENCHILADAS
A hearty breakfast dish that includes hashbrowns, cheese, ham and diced green chilies rolled into flour tortillas. A new favorite for your next brunch or office get together that can be made in advance and reheated easily the next day.
Provided by MAMASPICE
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
- Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
- Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.
Nutrition Facts : Calories 482.6 calories, Carbohydrate 53 g, Cholesterol 36.6 mg, Fat 24.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.6 g, Sodium 1578.4 mg, Sugar 3.6 g
BREAKFAST ENCHILADAS
Perfect for those Sunday brunches! Prepare this recipe ahead, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes, and bake as directed. Also, make the cheese sauce before scrambling the eggs, so that the sauce will be ready to add at the proper time. Enjoy!!
Provided by Alan in SW Florida
Categories Breakfast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Enchiladas: Cook sausage in a large non-stick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.
- Melt butter in a large non-stick skillet over medium heat. Add green onions and cilantro, and saute one minute. Add eggs, salt, and pepper; cook, WITHOUT stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened, but still moist; do NOT stir constantly. Remove from heat and gently fold in 1 1/2 cups of the cheese sauce and the cooked sausage.
- Spoon about 1/3 cup of the egg mixture down the center of each tortilla; roll up; place seam side down in a lightly greased 13"x9" baking dish. Pour remaining cheese sauce evenly over the tortillas. Sprinkle evenly with Monterey Jack cheese.
- Bake at 350 degrees Fahrenheit for 30 minutes or until sauce is bubbly. Serve with desired toppings.
- Cheese Sauce: Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, for 5 minutes or until thickened. Remove from heat and whisk in remaining cheese sauce ingredients. Makes 4 cups.
Nutrition Facts : Calories 1849.1, Fat 128.7, SaturatedFat 60.9, Cholesterol 930.6, Sodium 4227.7, Carbohydrate 87.5, Fiber 5.1, Sugar 5.7, Protein 83
RANCHERO ENCHILADA CASSEROLE
Make and share this Ranchero Enchilada Casserole recipe from Food.com.
Provided by MARIA MAC
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix soup, water and chicken.
- Stir in tortilla's.
- Spread in a 2 quart shallow baking dish.
- Top with cheese and cover.
- Bake at 350 for 25 minutes or until hot.
Nutrition Facts : Calories 304.9, Fat 12.6, SaturatedFat 5, Cholesterol 67.3, Sodium 407.9, Carbohydrate 21.8, Fiber 1.3, Sugar 0.9, Protein 24.5
BREAKFAST ENCHILADAS
Draped in gooey cheese and a savory sauce, these enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a Southwestern kick. -Tahnia Fox, Trenton, Michigan
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain., In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese., Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish., Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion.
Nutrition Facts : Calories 409 calories, Fat 23g fat (9g saturated fat), Cholesterol 209mg cholesterol, Sodium 1177mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
BREAKFAST HUEVOS RANCHEROS
Huevos rancheros are my go-to Saturday morning breakfast treat!
Provided by Emily Alimonos
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
- Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
- Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
- Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.
Nutrition Facts : Calories 451.4 calories, Carbohydrate 34.4 g, Cholesterol 218.1 mg, Fat 27.3 g, Fiber 9.6 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 613.5 mg, Sugar 3.1 g
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SKINNY HUEVOS RANCHEROS BREAKFAST ENCHILADAS
From ambitiouskitchen.com
Reviews 7Category BreakfastCuisine Enchiladas, MexicanTotal Time 55 mins
- Preheat oven to 350 degrees F. Combine refried beans, diced red peppers, cilantro, and jalapeno together in a large bowl; set aside.
- In a medium bowl beat your eggs together. Coat large pan with non stick cooking spray and add your eggs. Let eggs set around the edges, and then begin to stir every few seconds, until eggs are barely set and still fluffy.
- Place your tortillas on a microwave safe plate and microwave for about 20 seconds. Coat 11x7 inch pan with nonstick spray.
BREAKFAST ENCHILADAS RECIPE - LITTLE SPICE JAR
From littlespicejar.com
4.9/5 (22)Category Breakfast & BrunchServings 8Total Time 35 mins
- POTATOES: Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add the shredded potatoes, season with a pinch of salt and pepper and allow the potatoes to cook on one side before flipping, this will take about 2-3 minutes per side. When the hash browns are crispy, remove to a plate and set aside.
- BLACK BEANS: Place the black beans in a medium bowl, add ½ cup of the ranchero sauce, toss, and set aside.
- EGGS: Add the remaining 1 tablespoon of oil to the pan and heat on the low heat setting. Add the whisked eggs and push them around to scramble. You want to keep them soft, because we'll be baking the casserole off in the oven. Add the scrambled eggs to the black beans mixture. Add the shredded potatoes to the black beans as well, along with the salt and 1 tablespoon of cilantro. Stir to combine.
- ASSEMBLE: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a large 9x13 baking pan with cooking spray. Add a thin layer of the ranchero sauce to the bottom of the baking pan. Fill each of the tortillas with the black bean, egg, and potato mixture. Place the enchiladas seam side down in the dish. Drizzle the remaining sauce over the enchiladas and top with the shredded cheese. Bake the breakfast enchiladas for 10-15 minutes or until the cheese melts. Sprinkle with remaining 2 tablespoons of cilantro. Serve warm with sour cream and diced or sliced avocados.
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HUEVOS RANCHEROS BREAKFAST ENCHILADAS - ANGELIC BAKEHOUSE
From angelicbakehouse.com
Cuisine WrapTotal Time 5 hrs 40 minsCategory Breakfast
- Add eggs and egg whites to pan, scramble Grease a 9 x 13″ baking dish Layer each wrap with 1/4 cup of veggie mixture, 2 tablespoons of eggs, 2 tbsp cheese mix, and 2 tbsp enchilada sauce Roll wraps and place seam side down in baking dish Top with enchilada sauce and remaining cheese Bake 25-30 minutes Top with diced tomato and avocado Enjoy!.
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