EGG ENCHILADAS
Make and share this Egg Enchiladas recipe from Food.com.
Provided by Atomic Girl Cooks
Categories Breakfast
Time 55m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 361.9, Fat 15.7, SaturatedFat 6.7, Cholesterol 302.6, Sodium 548.9, Carbohydrate 39.8, Fiber 4.7, Sugar 6.2, Protein 18.4
EGG ENCHILADAS
These are scrambled eggs with a Mexican twist that can be served any time of the day. They don't require baking time however; they are slipped under the broiler to melt the cheese. Sometimes I heat the tortillas briefly in the microwave before dipping in the sauce to keep them from cracking when rolling them up. Recipe is from Sunset Mexican Cook Book.
Provided by cookiedog
Categories Breakfast
Time 45m
Yield 6 enchiladas
Number Of Ingredients 12
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).
Nutrition Facts : Calories 365.2, Fat 23.5, SaturatedFat 10, Cholesterol 315.7, Sodium 861.5, Carbohydrate 23.9, Fiber 4.2, Sugar 7.2, Protein 16.8
ENCHILADA EGGS
An open faced Mexican omelet. This looks so nice in the pan that I set the pan on the table and serve from the pan. And yes the cheese and sauce can make serving a little tricky.
Provided by Debbwl
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 135.7, Fat 4.4, SaturatedFat 0.7, Cholesterol 0.3, Sodium 494.2, Carbohydrate 22.6, Fiber 2.9, Sugar 6.4, Protein 3.7
ENCHILADA AND EGGS
Provided by Food Network
Time 5h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Remove the stems from the chiles, place in a large bowl and pour in enough scalding water to cover the chiles. Weigh down the chiles with a plate to ensure that they stay submerged. Soak for at least 4 hours to overnight. After the chiles have soaked for awhile, dump out all the dirty water. Fill a blender halfway with the soaked chiles (you may need to do this is batches depending on the size of your blender) and cover with enough fresh water to puree the chiles (this should equal to about 8 cups of water). Pour the puree into a stock pot, add the chicken base and 7 more cups of water. Bring the sauce to a boil. Make a slurry with 1 cup of cold water and the cornstarch. Add the slurry to the sauce, stir and simmer the sauce for about 20 minutes. Strain the sauce with a chinois or mesh strainer to remove the seeds.
- Preheat the oven to 375 degrees F.
- In a pan warm the shortening or oil to about 350 degrees F. Slide 1 tortilla at a time into the oil and coat with oil to make the tortillas pliable so that they do not tear or break when rolling the enchiladas. Make sure that the tortilla is only in the oil for a few seconds and doesn't fry.
- Coat the bottom of a baking dish with about 1 cup of enchilada sauce to prevent the enchiladas from sticking to the pan. Lay a tortilla down, fill with 1/4 cup of cheddar and jack cheeses and 1-ounce of sauce. Toll the tortilla and place in the baking dish. Continue with the remaining tortillas. Cover the enchiladas with sauce so that the tortillas are coated well. Sprinkle the remaining cheese on top and bake for about 15 to 20 minutes or until the cheese has melted. Garnish with green onion.
- Serve the enchiladas and black beans with 2 eggs cooked any style.
- Boil all ingredients in a pot for about 2 1/2 hours or until beans are tender. Remove the onion.
CHORIZO, EGG AND CHEESE ENCHILADAS
Provided by Molly Yeh
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
BRUNCH ENCHILADAS
Enchiladas filled with ham, vegetables and cheese and baked in a creamy egg batter.
Provided by DBLUNCK
Categories Breakfast and Brunch Eggs Breakfast Burrito Recipes
Time 9h30m
Yield 10
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 30.8 g, Cholesterol 172.9 mg, Fat 31.2 g, Fiber 1.9 g, Protein 26.2 g, SaturatedFat 15.4 g, Sodium 1103.5 mg, Sugar 1.6 g
BREAKFAST ENCHILADA EGGS
Make and share this Breakfast Enchilada Eggs recipe from Food.com.
Provided by Debbwl
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 618.5, Fat 24, SaturatedFat 10.2, Cholesterol 263.4, Sodium 2770, Carbohydrate 72.7, Fiber 12.4, Sugar 23.1, Protein 27.8
EASY ENCHILADA EGG BAKE
Looking for easy brunchtime ideas? You can't go wrong with our cheesy enchilada egg bake. Bonus: It's oven-ready in just 15 minutes!
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Microwave reduced-fat cream cheese in medium microwaveable bowl on HIGH 15 sec.; stir. Whisk in eggs.
- Cook franks and peppers in large nonstick skillet on medium heat 4 to 5 min. or until franks are heated through and peppers are crisp-tender, stirring frequently. Add cream cheese mixture; cook 2 min. or until eggs begin to set, stirring occasionally. Stir in half the shredded cheese.
- Mix salsa and tomato sauce until blended; spread 1 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon about 1/2 cup egg mixture down center of each tortilla; roll up. Place, seam sides down, over sauce in in dish; top with remaining sauce and shredded cheese.
- Bake 20 min. or until enchiladas are heated through and cheese is melted.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
SAUSAGE AND EGG BREAKFAST ENCHILADAS
This is a great recipe--the family loves it, and it can be made the night before to feed hungry house guests. Have fun experimenting with different toppings.
Provided by Pokey in San Antonio
Categories Breakfast
Time 1h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 (when ready to bake).
- In medium skillet, cook the sausage until browned. Drain.
- Heat olive oil in a large non-stick skillet over medium heat. Add the onions, and garlic. Cook until onions are soft.
- In a large bowl, whisk together the eggs, milk, salt and pepper.
- Pour the egg into the skillet with the onions and cook--stirring frequently until eggs thicken but are still slightly moist. Remove from heat.
- To the eggs, stir in cooked sausage, green chilies and cheddar cheese. Season with salt and pepper to taste.
- In a medium bowl, whisk together the green enchilada sauce, cream and chili powder.
- Lightly grease a 9 x 13 baking pan/dish. Spread about 1/2 cup of the green enchilada/cream sauce on the bottom.
- Spoon about 1/3 cup of the egg/sausage/cheese mixture into the center of a tortilla and roll. Place in pan, seam side down. Repeat until all the filling has been used up. I lay out all 10 tortillas and evenly divide the filling first, then start rolling.
- Pour remaining sauce over the enchiladas and sprinkle with the Jack cheese. Cover with foil. Refrigerate if making the night before, otherwise precede to the next step.
- Bake for 20 minutes. Uncover and bake for 10 minutes more or until the sauce is bubbly and the cheese is golden.
- Top with optional toppings if desired.
Nutrition Facts : Calories 544.5, Fat 34.3, SaturatedFat 14.2, Cholesterol 257.7, Sodium 1149.7, Carbohydrate 33.8, Fiber 2.1, Sugar 4.1, Protein 24.1
ENCHILADA EGG BAKE
Take one bite of Enchilada Egg Bake and you'll understand the appeal. The crowd-pleasing Enchilada Egg Bake is made with beef franks and cheese-really.
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Microwave cream cheese spread in medium microwaveable bowl on HIGH 15 sec.; stir. Whisk in eggs.
- Cook franks in large nonstick skillet on medium heat 4 to 5 min. or until heated through, stirring frequently. Add cream cheese mixture; cook 2 min. or until eggs begin to set, stirring occasionally. Stir in half the shredded cheese.
- Mix salsa and tomato sauce until blended; spread 1 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon about 1/3 cup egg mixture down center of each tortilla; roll up. Place, seam sides down, over sauce in in dish; top with remaining sauce and shredded cheese.
- Bake 20 min. or until enchiladas are heated through and cheese is melted.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 215 mg, Sodium 710 mg, Carbohydrate 17 g, Fiber 4 g, Sugar 4 g, Protein 13 g
CHILAQUILES II
Easy, authentic Mexican recipe that my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Serve with refried beans.
Provided by Jessica Mariscal
Categories Breakfast and Brunch Eggs
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
- Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
- Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 36.3 g, Cholesterol 116.6 mg, Fat 11.3 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 2.9 g, Sodium 677.2 mg, Sugar 1.9 g
ENCHILADA EGG BAKE WITH FRESH SALSA VERDE
Here's an easy egg bake with an extravaganza of enchilada goodness-tomatillos, cilantro, and all.
Provided by My Food and Family
Categories Home
Time 50m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Cook and stir tomatillos and garlic in large nonstick skillet on medium-high heat 4 min. or until tomatillos are evenly browned. Add 1/2 cup water; cover. Cook 5 min. or until tomatillos are softened and water is evaporated; transfer to blender. Add remaining water, peppers and half the cilantro; blend until smooth. Stir in 1/3 cup onions.
- Cook chorizo in same skillet on medium heat 4 to 5 min. or until done; drain. Stir in eggs; cook 2 min. or just until eggs begin to set, stirring occasionally. Stir in half the VELVEETA.
- Spread 3/4 cup tomatillo sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon about 1/3 cup egg mixture down center of each tortilla; roll up. Place, seam sides down, in dish. Top with remaining VELVEETA and tomatillo sauce.
- Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. Finely chop remaining cilantro. Serve enchiladas topped with sour cream, remaining onions and cilantro.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
OPEN-FACE ENCHILADAS WITH EGGS
Mexican enchiladas meet Middle Eastern shakshuka in this brunch for a crowd. It's all about the layers: fried tortillas, jalapeno-spiked salsa, black beans, and poached eggs. Serve it family-style, topped with radishes, scallions, and cilantro.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Heat broiler with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet. Broil, rotating sheet and flipping vegetables frequently, until blistered and slightly softened, 6 to 8 minutes. (If garlic is browning too quickly, remove it early.) Move oven rack to center and reduce oven temperature to 400 degrees.
- Discard garlic skins and jalapeno stems (for a mild salsa, remove seeds as well). In a food processor, pulse garlic and vegetables until coarsely pureed. Season with salt and pepper; pulse just to combine. Add cilantro; pulse to combine. Salsa can be stored in an airtight container in refrigerator up to 3 days.
- In a 12-inch oven-proof skillet, heat oil over medium-high. Once hot, add 2 tortillas and fry, turning once, until they begin to brown and crisp, about 10 seconds per side. Transfer to a paper towel-lined plate. Fry remaining tortillas in two more batches. Reduce heat to medium; add 2 1/2 cups salsa to skillet. (It will splatter slightly.) Cook until bright red and slightly reduced, about 1 minute. Add beans; cook 1 minute more. Transfer mixture to a heatproof bowl.
- Line bottom of skillet with tortillas; top with salsa-bean mixture. Make 6 wells in mixture with the back of a spoon. Crack 1 egg into each well. Transfer to oven; cook until whites are just set but yolks are still runny, 10 to 12 minutes. Sprinkle radishes, scallion, and cilantro over top; serve.
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