Egg Enchiladas Recipes

BREAKFAST ENCHILADAS

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.

BRUNCH ENCHILADAS

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.

BRUNCH HAM ENCHILADAS

Steps:

• In a large bowl, combine ham and onions; place about 1/4 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. , In another large bowl, combine the flour, cream, eggs and, if desired, salt until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

ENCHILADA EGG BAKE

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.

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).

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.

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.

ENCHILADA AND EGGS

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.

OPEN-FACE ENCHILADAS WITH EGGS

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.

BRUNCH ENCHILADAS WITH EGGLAND'S BEST EGGS

Steps:

• In a large skillet, combine mushrooms, green onions, red peppers, and green peppers.
• Cook over medium high heat until peppers are soft.
• Add your ham and cook with the vegetables until the ham is heated through.
• Place about 1/4 cup of your ham and vegetable mixture down the center of each tortilla.
• Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13 x 9 inch baking dish.
• In a large bowl, combine the milk, eggs and salt.
• Pour over tortillas.
• Cover and refrigerate for 8 hours or overnight.
• Remove from the refrigerator 30 minutes before baking.
• Keep covered and bake at 350° F for 25 minutes.
• Uncover and bake for an additional 10 minutes.
• Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.