Breakfast Enchiladas (ingredients, chicken, black pepper, garlic powder)

[psulions2007]

Here is another recipe I just made that came out quite delicious! Once again, feel free to edit to your taste if necessary.

Ingredients needed:

1-1.5 lbs. ground chorizo
4 large eggs (you can adjust the ratio of eggs:chorizo if you prefer one over the other)
1 pkg soft corn (not flour) tortillas
1 chopped onion
1-2 Tbsp. minced garlic
1 can chopped green chiles, drained
1 can rotel, drained
1 pkg. Casa Fiesta Taco Seasoning Mix (once again, best as it has less additives and cocoa powder!)
2 cups shredded cheddar jack cheese
1 can Hatch Enchilada Sauce, Tex-Mex Style (This is my favorite enchilada sauce by far...you can choose your favorite or make your own as there is a good recipe on this forum!)
Corn oil

Steps:

Brown chorizo in saucepan. Add eggs and fry them with the chorizo. Add onions and green chiles, and saute them with chorizo. Add rotel tomatoes and continue to saute for about 2-3 minutes. Drain fat/liquid off. Add taco seasoning mix as specified on the package.

While the meat and veggies simmer in the taco seasoning, Preheat oven to 375 degrees. Grease baking pan with corn oil or other preferred oil.

When meat and veggies are done cooking, spoon mixture into corn tortillas. Don't overload the tortillas, as they could break (but if they do, that's okay, just try your best!). Roll tortillas up and place in baking pan. Once done, pour a layer of enchilada sauce. Add cheese on top. Pour rest of enchilada sauce on top of cheese.

Bake at 375 for 25-30 minutes!

Serving Suggestion:

This actually went great with jalapeno-cheddar cheese grits! Also delicious to spoon crema mexicana or sour cream on top of enchiladas while eating!

[1751texan]

Potato and ham country enchilads

Mixes the country of Southcentral texas and the TexMex...

warm cream gravy acts as the as the enchilada sauce

soft flour tortillas fille with scrambled egg, diced pototo, and ham if the filling

Topping-(opt) in a saute pan saute
1/8 cup oil
1 cup each of diced onion, green bell pepper, tomato,
1 diced serrano or Jalepeno
season with salt, blk pepper, garlic powder
saute till vefggies are soft, add 1 cup water and slow simmer for 20 min.

Enchilada gravy-(cream gravy)
1/4 cup oil(light)
1/4 cup all purpose flour
1 tbl salt, pepper, garlic powder, onion powder
1 cup water/chicken stock
2-3 cups milk

in a saute pan, add oil and stir in flour to start a roux, roux should be loose...dont over-flour.
cook roux on med-hi heat, ad spices, mix all together.
wisk in 1 cup water/chicken stock
then add enough milk to make a loose gravy...gravy will thicken as it cooks and cools. Taste for seasoning...should have lots of blk cracked pepper.
turn heat to high, cook stirring for about 5 min, reduce heat to simmer and simmer, stirring occasionally for 7-12 min more...lower heat to keep warm.


Filling-

1 lg russet pototo, peeled and diced
1 lb. cooked diced ham, bacon, kielbasa, or pork sausage
6 lg brown eggs
1/8 cup diced onion(opt)
1/8 cup diced green pepper(opt)
1/4 cup diced tomato(opt)
1 tbl salt
1 tbl black pepper
1 tsp garlic powder
1 tsp onion powdwer
1-2 tbl red pepper flake(adjust to heat)
2-3 cups shreaded colby, montery, or any cheese you like

In a large saute pan, add oil and saute potato cubes...season with salt and pepper, add a pinch of diced onion and bell pepper(or all of powders)

saute potatos stirring/moving to get color on all sides. once potatos are soft, add cooked breakfast meat and all veggies and cook till veggies are softend through. then scramle in eggs, cook till eggs are just set. remove from heat.

in a baking dish, place about 1/2 cup of gravy on bottom, set a tortilla in dish, place a spoonfull of gravy inside, add egg mix, some cheese and roll, keep seam side down amd push to position in dish.
continue to fill, roll, and stack.
then place gravy all over rolled enchilads, top with grated cheese and optinal veggie toping.

Place in a pre-heated 350 deg. oven and bake till chesse on top is melted...15-20 min.

serve warm.