My daughter says I made enchiladas too often… but what’s not to love about enchiladas? You can even make them for breakfast!
12 oz frozen or dried/reconstituted hash browns
1/2 small onion, diced
1 large bell pepper, diced
1/2 cup breakfast meat (or skip the meat and go vegetarian)
1 cup shredded cheese
3 eggs, scrambled
Your favorite enchilada sauce
High heat oil (I use corn)
Salt & pepper to taste
Corn or flour tortillas
Preheat oven to 350.
Heat a large non-stick skillet over medium-high heat. Add about 1 tablespoon oil. When the oil is hot, add onions and bell peppers. Sautee about 7 minutes, tossing every couple of minutes, until vegetables are seared and softened. Remove to a bowl and return pan to the stove.
In the same skillet, prepare your hash browns according to package directions. Remove to a bowl and return pan to the stove.
Repeat the same process with your breakfast meat.
Turn heat down to medium-low. Quickly scramble your eggs and add to the bowl. Mix all ingredients.
Grease a 13×9 glass pan with a tablespoon of oil.Using a basting brush, add a few tablespoons of enchilada sauce.
In each tortilla, add a bit of cheese, a spoonful of enchilada sauce, and fill with breakfast ingredients. I highly recommend warming your corn tortillas before beginning this process.
Fill tortillas and arrange in a pan. Top with sauce and use your basting brush to spread the sauce around evenly. Top with remaining cheese.
Bake at 350 for about 10 minutes, until the cheese is melted.