Aside from my Blueberry Stuffed French Toast, which was more like a dessert, I’ve not prepared a big hearty weekend breakfast for months. I feel like I’ve failed the almighty Breakfast Brotherhood. You know who you are.
Scrambled Egg Enchiladas sounded like the perfect dish for the long Christmas weekend. These were easy to make, simple with southwestern flavor and, with a gentle re-heat, one of those “better the next day” deals.
This recipe immediately has one dreaming up ingredient variations, maybe adding chorizo, playing with different cheeses or adding a dollop of sour cream.
However, when I make these again, I’ll stick to the simple scrambled eggs, mushrooms and cream cheese combination. The flavors were so simply in tune with each other and creamy in texture. The enchilada sauce is perfect for bringing a sense of Fiesta to the dish. And sprinkling the enchiladas with lots of Monterey Jack Cheese before baking turns this into a cheesy casserole-style meal.
Thanks to Rick Bayless for the idea. Let’s take a look.
- 10 corn tortillas
- 1 tablespoon olive oil
- 3/4 cup canned diced tomatoes with their juice
- 3 cups sliced stemmed mushrooms (choose ones like the flavorful cultivated shiitakes or wild morels chanterelles or hedgehogs), well rinsed, about 6 ounces
- 2 teaspoons finely chopped fresh thyme optional
- 6 large eggs lightly beaten with scant ½ salt
- 2/3 cup crumbled fresh goat cheese or cream cheese optional
- 16 ounces enchilada sauce
- 1 cup shredded cheddar cheese 4 ounces, or other easily melting cheese like Mexican Chihuahua or Jack
- Chopped fresh cilantro for garnish
- Heat the oven to 400 degrees.
- Heat oil in large nonstick skillet. Add mushrooms, tomatoes and thyme. Cover the skillet, and cook over medium heat until the mushrooms are stewing well in their juices, 7 to 8 minutes. Uncover and cook, stirring frequently, until the mixture is nearly dry, about 2 to 3 minutes longer.
- Raise the heat to medium-high, and, when the mixture is sizzling away, add the beaten eggs mixed with the salt. Stir every few seconds until the eggs are barely set and still very creamy. Remove immediately from the heat and stir in the optional goat cheese or cream cheese.
- Wrap the tortillas in a damp paper towel and then in plastic wrap. Microwave on high until hot, about 45 seconds. Let stand covered for a few minutes.
- Spoon ½ cup of the salsa over the bottom of a 11×7-inch baking dish. One by one, remove a hot tortilla from the cloth, spoon on a portion of the egg filling, roll up and place seam-side down in the baking dish. You’ll need 8 filled tortillas; there are two extra, in case some break up.
- Spoon the remaining enchilada sauce over the enchiladas, making sure to completely cover the tortillas, then sprinkle with the cheddar cheese. Bake just until the cheese is melted and the sauce hot, about 20 minutes.
- Let stand 5 minutes, then sprinkle with cilantro and serve.
From the Kitchen Of Lea Ann Brown