Sunday, June 29, 2014

Breakfast Enchiladas

One of my sons mentioned wanting Enchiladas for dinner, then my other son started talking about doing breakfast for dinner.....So I decided to combine! It is a bit of a process, but most can be done early so they can just be stuck in the oven for dinnertime.

After I was almost done I realized these would be fabulous made with savory crepes in place of the tortillas! Next time.....

My camera battery died for the first few steps, but I got most of them in.


2 medium russet potatoes

1/2 small onion, chopped
1 clove garlic, minced
6 oz cubed ham(sausage or crumbled bacon would be great too!)
1 packed cup chopped kale(or spinach or other green you like)
1/2 small red pepper, chopped

8 large eggs
1/2 cup milk
salt and pepper to taste

12 corn tortillas
1 cup Enchilada Sauce(approx 10 oz canned or 1/2 of my preferred recipe HERE)
cheese to taste
chopped green chilies to taste

Preheat oven to 350

Boil (skin on or off, up to you) your potatoes until just barely fork tender, drain and soak in cold water to cool. 
Dry them off and shred them (I recommend a food processor shredder, by hand gets a little sticky but it works)
Soak the shreds in cold water for 20 minutes, the water will be cloudy, drain and rinse well again. 
Place them on a large towel and roll up to press out as much water as possible.

Fluff them up and place them in a greased 8 x 8 dish

You can omit this entire step and substitute frozen hash browns(thawed) if you prefer.

Over the potatoes sprinkle onion, garlic, ham , kale and red pepper.

In a large bowl beat eggs with milk and seasonings.

Pour the eggs over the potato mix and cover with foil

Bake for 1 hour, uncover and bake until a knife comes out clean.

Allow to set for 15 minutes, slice into 12 portions

While that is setting get your tortillas ready....You can proceed with any rolling style you prefer. I prefer to quickly heat them in a bit of oil, then stuff and roll. If you have another way you prefer go for it!
Fill each tortilla with 1 portion of the mixture, spreading it out as you like. Roll and place seam side down in a 9 x 13 baking dish.

Pour enchilada sauce evenly over the top, then spread green chilies and cheese as desired.
(They can be made to this point and covered and stuck in the fridge for cooking later, remove from fridge 30 minutes before baking)

 Bake for 20-30 minutes until it is hot and bubbly and the cheese is browning.

Allow to set for 10 minutes before serving.

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