Well, hello there.
Yes, I’m back. I didn’t post last week at all; I just couldn’t find the energy/time/inclination to do so. It’s been a really strange, stressful summer – thank goodness it’s almost over. I’d like to say it IS over and had fully planned to come back today with a post announcing I’d gotten my mojo back, but several unbloggable events over the course of the weekend, and the fact that I’m fighting off a particularly nasty stomach bug, have made me hesitant to think that, much less say it.
I’d really, really like to put this all past me – I’ll tell you what I can tomorrow – so I’m going to go ahead and act as if I have. Fake it till you make it, and all that.
So. The Young One came home for Labor Day weekend and after discovering that because he doesn’t want to get up early enough to actually go eat breakfast and had spent the week scarfing down Pop Tarts every morning (see? THIS is what I’d been worrying about), I decided to send him back to school with an armload of breakfast tacos that he could microwave in the morning before making his zombie-like way to class.
It was a good strategy, but it left me with a dozen corn tortillas once I’d made enough tacos to stuff the freezer portion of his mini-fridge with something that resembled actual food. Now, I like a good breakfast taco as much as the next person, I suppose, but why make tacos when you can make enchiladas?
So I did.
And they were muy bueno.
I am, in fact, lucky I got any at all, considering the way Beloved sucked them down. Even the leftovers.
Please note that you don’t want the eggs to be completely cooked when scrambling, because they are going to cook some more once they go into the oven. I’ve also included directions for softening the tortillas in the microwave before filling, as opposed to the traditional method of softening them in lard or oil, in an attempt to keep the calorie count somewhere in the realm of reasonable – and this isn’t a low calorie dish to begin with.
It is, however, a really nice occasional indulgence that is great served with fresh fruit and maybe even a Bellini.
Note: This can be assembled the prior evening and refrigerated overnight, so all you have to do is bake it in the morning. Also, if you make your enchilada sauce with olive oil and vegetable stock, as opposed to lard and chicken stock, this will be vegetarian friendly, too.
Click the image to enlarge
- 12 corn tortillas
- 1 recipe Enchilada Sauce
- 12 large eggs, beaten
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 1 medium red bell pepper, seeded and diced
- 1 medium poblano chile, seeded and diced
- 6 ounces cheddar cheese, grated
- Preheat the oven to 350 F.
- In a large, heavy skillet melt the butter over medium-low heat and cook the onion, bell pepper and poblano chile until the vegetables are soft and the onion is golden.
- Increase the heat slightly and add the beaten eggs to the skillet. Cook, stirring frequently, until the eggs are softly scrambled, 5 to 7 minutes. Set aside.
- Wrap the tortillas in a large, clean kitchen towel and microwave for 30 seconds. Turn the bundle over and microwave for another 30 seconds.
- Working quickly and carefully, fill the tortillas with the egg mixture and roll into a cylinder shape; place each enchilada seam-side down in a large glass baking dish. Pour the enchilada sauce evenly over the enchiladas and top with the cheese.
- Bake for 15 to 20 minutes, or until the cheese has melted and the eggs are completely set.
- Serve with salsa and sour cream, if desired.
- Nutrition (per serving): 545 calories, 30g total fat, 418.4mg cholesterol, 495.2mg sodium, 828.1mg potassium, 43.1g carbohydrates, 6.2g fiber, 9.4g sugar, 27g protein