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Breakfast Enchiladas

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I was a cooking fool this past weekend and I am still trying to figure out where the sudden burst of cooking energy came from. It might have been a recovery from a recent bout of kitchen laziness, which had Dan and I eating out a little more than we should. I find when I drop the ball with meal planning there is an increase in meals that include ketchup packets and greasy bags.
 
Going into a three-day weekend was a great opportunity to get back on track. I am pretty good most weeks in planning out our meals, but every once in a while I fall off the wagon. To get back on I went through some recipes that I had collected a while back to get inspired. I usually choose three or four dinners knowing that the leftovers can be stretched to another dinner and for lunches. I try to use recipes that include ingredients I already have on hand, which helps in grocery costs. For example, we have quite a bit of frozen sausage so I tried to plan meals that use sausage, which meant I wouldn’t buy more proteins at the store. It usually only takes an hour to plan, which is time well spent knowing that I don’t have to worry about dinner for the next week.
 
I did something different this week in addition to planning dinners. Lately, I have been really bad about eating breakfast. More often than not, I’ve found myself going through a drive-through to satisfy my breakfast needs, which is not good for the waistline or pocketbook. I really like savory, hearty breakfasts which is why I chose this recipe for breakfast enchiladas. I put it together on Saturday and kept it in the fridge. On Sunday I popped it in the oven and we enjoyed it for brunch. I froze the leftovers in individual containers and now have 5 ready-to-go breakfasts for the week. They just need to be warmed up in the microwave. This recipe is also great if you have house guests since it serves approximately eight people. There are quite a few steps involved to get to the final result, but most of it can be made ahead making it a little easier.
 
(click on the link to see the original recipe)
 
Step 1: Make the Red Sauce
 
The original recipe calls for three cups of fresh Roma tomatoes, but I used the regular tomatoes I already had on hand. Just seed them and chop them up. I suppose you could substitute canned tomatoes, but with tomatoes in season right now I don’t know why you would want to do that. Anyway, chop them up and set them aside.

In a large skillet heat 2 tablespoons of veggie oil over medium heat. Add the diced onion and cook them until soft. Add in the garlic, salt, tomato paste and cumin. Stir it around until it starts to brown, about 4 minutes.
 

 
Add in the tomatoes and chicken stock, bring to a boil, reduce the heat and simmer until the tomatoes are broken down. I let mine simmer for about 30 minutes. Remove from the heat and set aside.
 

Step 2: Make the Refried Beans
 
I have never made my own refried beans and, after this recipe, I don’t think I’ll be using the canned version anymore. Making your own is really easy and the texture and flavor is so much better. You could go more authentic and make your own using dried beans, but I followed the recipe and used canned pinto beans, saving the dried beans for next time.
 

 
Heat 2 tablespoons of veggie oil over medium heat. Add the onion, jalapeno, garlic and seasoning. The recipe calls for Sazon seasoning, which is a traditional Mexican seasoning (it’s usually called Goya seasoning on the package). I forgot to buy it at the store, so I had to improvise using 2 teaspoons of cumin, 1/2 tablespoon of fresh cilantro, and 2 teaspoons of chili powder.
 

 
Once the onion, jalapeno and garlic have softened add in one can of pinto beans with the liquid. Cook the beans until heated through (about 5 minutes).
 

 
Using a fork or potato masher, mash up all the beans. Once mashed, add in the second drained can of pinto beans and stir to combine. Add in the juice of one lime, cook until heated through and remove from the heat.
 

Step 3: Make the Eggs
 
I strayed from the original recipe at this point. First, the recipe calls for ground turkey and other ingredients that, when combined, will give you turkey sausage. I already had turkey sausage on hand so I skipped that part of the recipe. Also, I cooked the sausage and eggs in the same pan to save on dishes.
 
Heat the oil over medium heat and add the turkey sausage. Cook until browned. While the turkey is cooking, whisk the eggs with the milk in a medium bowl until combined. Once the turkey is browned pour the eggs into the pan. Constantly stirring, scramble the eggs until cooked.
 

Step 4: Build the Enchiladas
 
The original recipe recommends serving the refried beans on the side, but I decided to wrap them up with everything else in the enchiladas. On a flour tortilla layer about 1/2 cup of beans, topped with about 2/3 cup of eggs and then roll up the tortilla and place the enchilada in a baking dish. Once all of the enchiladas are rolled, top them with the red sauce and cheese. Bake at 375 degrees for twenty minutes and serve. I waited to bake mine until the next day– If you decide to do this you may need to increase the baking time by ten to fifteen minutes.
 
 

 
If you like a savory breakfast you’ll love these enchiladas. I froze the leftovers and am happy to report that they are just as good after they’ve been frozen, too. While they are a bit time-consuming to make it was totally worth it knowing I have a hot, home-made breakfast waiting for me everyday this week.

The post Breakfast Enchiladas appeared first on Girl Gone Gourmet.


Source: https://www.girlgonegourmet.com/breakfast-enchiladas/


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