Real enchiladas require (homemade) corn tortillas, basted in red sauce, filled with cheese, rolled and baked. I know that, I also know that I’m not that skilled and that I wanted to keep keep my kitchen clean. So, out of craving something hearty and filling but also wanting to make a special weekend breakfast, I came up with this breakfast “enchilada”. I really wanted to serve these with refried beans on the side but it was too early and I still hadn’t brewed coffee. This is a perfect dish for a weekend brunch as it’s super filling. I’m sure these would be great as breakfast for dinner as well.
- 4 large brown eggs (or 5 small white), beaten with a splash of water
- 1/4 cup corn
- 1/4 cup chopped tomatoes
- 3 scallions, thinly sliced (including whites….don’t waste a thing!)
- 1/2 teaspoon Extra Virgin Olive Oil
- 4 flour tortillas
- 1/2 cup non-chunky red salsa (I use Trader Joe’s Salsa Roja)
- 1/2 cup shredded cheddar cheese
- Salt, to taste
- Pepper, to taste
- Chili flakes, to taste
- Greek yogurt or sour cream.
- Fresh cilantro
- In a non-stick skillet over medium-high heat, cook scallions, tomatoes and corn with salt, pepper and chili flakes. Once soft, add the drizzle of EVOO to give the veggies some color. Set aside.
- Clean the non-stick skillet, add non-stick cooking spray and cook your scrambled eggs. (*Hubby and I love creamy scrambled eggs but for this recipe it makes sense to cook them on the dry side, since you don’t want a runny mess in your oven.*). Once eggs are almost done, add back the veggies and half of the cheese. Mix, taste and adjust seasoning.
- Spray a baking dish with non-stick cooking spray and add 2-3 tablespoons of red sauce to the bottom of the dish.
- Spoon 2 tablespoons (i.e. the large spoon in your cutlery set not the actual tablespoon) of eggs into a tortilla and roll up. No need to stress about closing in the ends, just roll them up and place in the sheet.
- Equally divide sauce on top of each tortilla, top with cheese.
- Bake in a 400* degree oven for 15-20 minutes until sauce is warm and cheese is melted.
- Top with greek yogurt and fresh cilantro.
Serve with your favorite sides. I had turkey, hubby had ham.
P.S. – If you don’t have an oven or simple don’t want to turn it on. Do the same in another non-stick pan, cover and cook on medium heat for 10 minutes until sauce is bubbly and cheese is melted. Keep in mind, the tortilla may get softer instead of crisping up around the edges like in the oven.