Oaxacan Enchilada Breakfast Casserole


Breakfast-Enchilada

This is a wonderful, slightly spicy morning casserole filled with traditional Mexican ingredients and flavors. I found it very easy to put together, reminiscent of preparing lasagna, but without the noodle boil, or complicated prep of pasta sauce. I chopped a few veggies, opened a few cans, beat a few eggs, opened a couple of packages and I was there! The filling is much like a frittata, but the real coming together was after the layers and the bake…Mmmm… This.This is really a great idea and please don’t stop at the list of ingredients I have here; add some cooked chorizo, bacon, ham, tomatoes—mix up the cheeses. It’s your call! In my opinion; it’s a superb thing to start your day with a little Mexican 🙂

seriouseats
photo source: seriouseats

Ingredients:

10 eggs

1/4 cup milk

½ teaspoon cumin

½ teaspoon chili powder

½ teaspoon salt

3 tablespoons butter

1/4 cup sliced green onions

1 clove finely chopped fresh garlic

1 cup black beans, rinsed, drained

3 tablespoons chopped fresh cilantro

1/2 teaspoon salt

1/8 teaspoon pepper

12 (8-inch) corn tortillas

2 cups Mexican cheese, shredded

1 small can (4z) of roasted green chile peppers

1 (19z) red enchilada sauce

1 cup chunky-style salsa

ansonmills
photo source: ansonmills

Directions:

Preheat oven to 375* Grease a 13×9-inch glass baking dish with butter or cooking spray; set aside.

Combine eggs, spices, ½ tsp salt and milk in bowl; beat until well blended. Melt butter in 12-inch nonstick skillet over medium heat. Add green onion and garlic; sauté stirring occasionally about 2 minutes. Add egg mixture, beans, 3 tablespoons cilantro, salt and pepper. Cook over medium heat, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 10-12 minutes or until set.

Combine enchilada sauce and 1 cup salsa in medium bowl. Spread 3/4 cup salsa mixture onto bottom of prepared baking dish. Layer 6 corn tortillas, half of egg mixture 1 cup of cheese and half of green chiles. Top with 3/4 cup salsa mixture and repeat layers ending with sauce.

Cover with aluminum foil; bake 20-25 minutes or until bubbly. Remove foil; continue baking 15-20 minutes or until heated through. Let cool for 15-20 minutes to set before serving.

Toppings

Fried Egg (this may seem redundant, but is a real enhancement), sour cream, salsa and or chopped fresh cilantro, if desired

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