Stinkin Good Green Chile Breakfast Enchiladas Recipes

STINKIN' GOOD GREEN CHILE BREAKFAST ENCHILADAS

Steps:

• Preheat green chile and keep warm.
• Preheat oven to 400 degrees.
• Cook potatoes in oven or microwave, remove skins if you don't want them, dice and brown in skillet with butter and season with salt and pepper to taste, set aside and keep warm.
• Cook breakfast sausage and cut into ½" pieces, drain grease and set aside. Scramble 8 eggs in pan, add sausage, 1 cup of grated Mexican cheese, 1 cup Stinkin' Good Green Chile, mix and heat until cheese is melted.
• Warm tortillas in saute pan, dip each tortilla in Stinkin' Good Green Chile and fill with ½ cup filling, roll and repeat until all are 8 done putting 2 per plate.
• Smother enchilada's with Stinkin' Good Green Chile, top with shredded pepper jack cheese and put potatoes on the side, repeat for all 4.
• Put them in the oven for 5 minutes to melt cheese and heat.
• Cook 4 eggs over easy or medium while the enchilada's are in the oven, remove enchiladas from oven, put egg over each enchilada set, add salt and pepper over eggs, top with salsa fresca, lime juice and put 2-3 avocado slices on each plate as a garnish.
• Enjoy!

EASY GREEN CHILE ENCHILADAS

Steps:

• In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
• In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
• In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
• To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!

GREEN CHILE BREAKFAST ENCHILADAS

Steps:

• Cook sausage in skillet until brown. Drain and transfer to large mixing bowl. Heat oil in skillet and cook hashbrowns until browned, seasoning with chili powder, cayenne pepper, salt and pepper. Combine with sausage, 1/2 c cheese and diced green chiles.
• Spray 13x9" pan with cooking spray. Pour a small amount of enchilada sauce into the pan.
• Pour remaining sauce into a pie plate. Dip each tortilla into enchilada sauce, divide the sausage/hash brown mixture between the tortillas, roll tightly and place in pan. Pour remaining sauce over enchiladas and top with remaining cheese.
• May cover tightly with foil and refrigerate at this point. If baking immediately, cover with foil and bake at 375 for 20 minutes, remove foil and bake for another 10 minutes or till slightly browned.
• If baking after refrigerated, remove from refrigerator 10-15 minutes before baking. Bake for 30 minutes covered, remove cover and bake for 10 minutes or till slightly browned.

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
• Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
• Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
• Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.