After a much needed break and change in scenery, I returned home to find quite a stockpile of eggs. The old gals still have it. It’s amazing that they’re still laying considering they range from 3 to 5 years in age. Typically production would have dwindled by now. Maybe they heard rumor of new chicks landing on the scene next month.
Firm egg whites encase perky deep yellow, almost orange yolks that are worth their weight in gold. For those of you that raise your own laying hens, you know what I’m talking about. Fresh, non-processed, organic and free-ranged. Except in bad weather when the girls hole up in their Shangri La to stay warm, cozy and dry. The spoiled rotten Divas.
To show my gratitude, I decided to make a breakfast dish with a south-of-the-border influence. I can’t seem to get enough of Mexican fare these days. If the truth be known, I could eat it every day. Morning, noon, and night.
Here are some easy-to-make enchiladas filled with spicy chorizo, scrambled eggs, tomatoes, green chiles, and Jack cheese that are a tasty alternative to breakfast or brunch. A tangy sauce compliments the flavor profile of the filling.
This tomatillo sauce can be made up to 2 days ahead of baking and serving. Just remember that the longer it sits, the stronger and more intense in bite it becomes. It’s relatively mild unless it marinates too much.
Chorizo for the filling is purchased without the casings, making it easy to toss in a fry pan. After it’s cooked through, a simple can of drained Rotel is added, which adds the perfect balance of chopped chilis and tomatoes to the mix.
Once the filling is made, large spoonfuls are placed in the center of white corn tortillas, then rolled and placed into a lightly greased casserole dish.
The enchiladas are smothered in the tomatillo sauce, then topped with Jack cheese before going into the oven. I like to bake them covered with foil the first 20 minutes. They’re uncovered the last 10 minutes to give a bit of crispness to the tortillas, resulting in a firm texture, making it easier to remove from the dish in one piece.
Since baking can dry them out a bit, feel free to keep some sauce warmed and available on the side should want them a little more wet. Either way, they’re quite deliciouso.
This batch will easily make enough for 12 enchiladas. If you want, you can bake half and save the remainder for another casserole. Or, you might want to place the filling in large flour tortillas to make breakfast burros. Yum. One of my faves.
Either way, they’ll be enjoyed by all who get the privilege of eating them. Hubs was speechless. But then again, his mouth was full.
So the next time you have a little surplus of eggs, think of doing something a bit out of the ordinary and whip a batch of these hearty, eggy, cheesy rolls of delight. A definite choice for a change of pace.
Here’s the recipe I came up with that I hope you get to give a try. Enjoy!
- For the sauce:
- 1 pound tomatillos, husked and rinsed
- 1 jalapeno pepper, stem removed
- 1 tablespoon butter
- 1 tablespoon flour
- ½ cup chicken broth
- ¼ cup milk
- ¼ cup fresh chopped cilantro
- ½ teaspoon ground cumin
- 1 garlic clove, crushed, or equivalent
- ½ teaspoon salt
- For the filling:
- 12 ounces bulk Chorizo sausage
- 1 10-ounce can Rotel green chiles and tomatoes
- 1 tablespoon butter
- 6 eggs, whisked
- salt and pepper to taste
- 2 cups shredded Jack cheese
- 12 6-inch white corn tortillas
- Preheat oven to 350 degrees.
- Lightly grease a 1-1/2 quart baking dish. Set aside.
- Place tomatillos and jalapeno in large saucepan. Cover with water.
- Bring to boil. Simmer for 15 minutes.
- Drain in colander.
- Split jalapeno in half lengthwise with sharp knife. Remove seeds.
- Place tomatillos and jalapeno in blender. Blend on medium speed to mix. Set aside.
- In same saucepan, melt butter.
- Whisk in flour. Gradually whisk in broth and milk until smooth and thickened.
- Stir in tomatillos and jalapeno mixture.
- Add cilantro, cumin, garlic, and salt. Stir until thoroughly mixed and heated through. Set aside.
- In a large fry pan, brown Chorizo. Add Rotel and stir to combine.
- In a medium fry pan, melt butter and add eggs, salt and pepper.
- Cook until eggs are set, dragging the eggs with a spatula to form clumps.
- Add cooked eggs to Chorizo mixture.
- Spoon a ½ cup tomatillo sauce in bottom of prepared dish.
- Place 1 tablespoon cheese and ¼ cup filling in center of each tortilla.
- Roll and place seam side down in baking dish, laying each one side-by-side.
- Spoon tomatillo sauce evenly over rolled enchiladas until covered. Reserve remaining sauce.
- Sprinkle remaining Jack cheese evenly over top.
- Cover with aluminum foil.
- Bake in preheated oven for 20 minutes. Remove foil and bake an additional 10 minutes.
- Remove from oven. Allow to set for 5 minutes before serving.
Do you have a special take on breakfast enchiladas you’d like to share? We love it when you do.
Thanks for checking in, and have a wonderful week!