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.
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
GROUND BEEF ENCHILADAS WITH RED SAUCE
I dont like the store bought red enchilada sauce, so I make my own. You can use any beans you like, black, pinto, chili or kidney. I have also left the beans out, and spread the tortilla with refried beans before adding the beef mixture. Either way is great. I like to make the sauce and beef mixture the night before, then all I have to do is assemble and bake, and its super easy. This recipe freezes well. Sometimes I like to make a double batch of the sauce, and freeze for later use.
Provided by Megans Mommy
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Add the onion and garlic to a large saucepan with the olive oil. Saute 5 minutes. Add the green chilis, tomato sauce, tomato paste, water, chili powder, cayenne, cumin, pepper and salt. Bring to a low boil and simmer covered for 30 minutes. Let cool to room temperature.
- Saute with the ground beef and onion until cooked through. Drain. Add the beans to the beef mixture. Add 2/3 cup of the enchilada sauce to the beef mixture and stir.
- To each tortilla, add 1/2 cup ground beef mixture.
- In a 9x13 pan, add 1 cup enchilada sauce. Put the filled torillas in the baking dish seam side down. Pour the remaining sauce over the tortillas.
- Bake in an oven at 350 degrees for 20 minutes covered with foil. Remove the foil and top with shredded cheddar cheese. Bake for an additional 10 minutes or until the cheese is melted. Serve with salsa and sour cream if desired.
Nutrition Facts : Calories 1436, Fat 62.2, SaturatedFat 24.1, Cholesterol 136.4, Sodium 3233.8, Carbohydrate 158.1, Fiber 17.8, Sugar 20.3, Protein 63.8
ENCHILADAS WITH RED SAUCE
Make and share this Enchiladas with Red Sauce recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Mexican
Time 2h3m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef and large chopped onion in a large skillet, stirring until meat crumbles.
- Drain and return mixture to skillet. Add flour and next 5 ingredients, stirring well.
- Add stewed tomatoes; stir well.
- Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes, stirring occasionally.
- Pour 1 1/2 cups red sauce into a 13x9" baking dish.
- Set aside. Wrap tortillas in aluminum foil.
- Heat at 350F for 12 to 15 minutes or until softened.
- Combine 1 cup chopped onion and 1 cup sliced olives.
- Working with 1 tortilla at a time, keeping remaining tortillas covered and warm, sprinkle 2 heaping tablespoonfuls onion-olive mixture down center of tortilla.
- Top with 1/4 cup meat mixture. Roll tortilla tightly, and place in prepared dish, seam side down.
- Repeat with remaining tortillas.
- Pour remaining 2 1/2 cups red sauce over tortillas.
- Cover and bake at 350F for 15 minutes.
- Uncover and sprinkle with cheese. Bake, uncovered, 5 additional minutes.
- Top enchiladas with sour cream.
- Red Sauce:
- Cook crushed garlic in butter 1 to 2 minutes, stirring often. Gradually stir in flour.
- Cook, stirring constantly, 1 minute. Gradually add tomato sauce and broth; add seasonings.
- Cook over medium heat, stirring constantly, until smooth and thickened.
Nutrition Facts : Calories 1511.8, Fat 127.7, SaturatedFat 59.9, Cholesterol 223.7, Sodium 2704.7, Carbohydrate 62.7, Fiber 11, Sugar 12.1, Protein 34.3
BEEF ENCHILADAS WITH SPICY RED SAUCE
Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans for a complete Mexican meal.
Provided by Vickie Boozer
Categories World Cuisine Recipes Latin American Mexican
Time 2h35m
Yield 4
Number Of Ingredients 26
Steps:
- To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
- Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
- While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
- Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
- Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.
Nutrition Facts : Calories 828.9 calories, Carbohydrate 58.4 g, Cholesterol 145.8 mg, Fat 46.9 g, Fiber 7.3 g, Protein 45.2 g, SaturatedFat 24.2 g, Sodium 2485.6 mg, Sugar 11.2 g
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