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As winter rolls on, it’s a great time to indulge in hearty breakfasts, weekend brunches with friends, and touches of the sunny Southwest. This week’s recipe from El Farolito Bed and Breakfast in Santa Fe, New Mexico, fills the bill for any of those. (It’ll also help you use up leftover chicken.) The comforting tastes of scrambled eggs, corn tortillas, cheese, and chicken combine with just enough spice to wake you up. Because the tortillas are layered in a dish instead of rolled up, you get enchilada flavor without the hassle. Served with a salad, this would also make a quick, tasty weeknight dinner.
Breakfast Enchiladas with Chicken and Green Chile
2015-02-02 13:25:02
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Ingredients
- 6 corn tortillas
- 8-10 eggs, beaten
- 1 onion, chopped
- 2 cups cheddar or pepper jack cheese
- 1 cup chicken, pre-cooked, sliced
- 1/2 cup green chile, chopped
- Red pepper flakes
- Salt and pepper
Instructions
- Grease a deep, round dish and set aside. In a pan, sauté onion in butter then add beaten eggs.
- Before eggs are scrambled, mix in 1/2 cup of cheese and spices.
- Layer 2 corn tortillas in the bottom of the prepared dish and top with 1/2 cup of cheese and 1/2 of the eggs and 1/2 cup chicken. Repeat for a second layer.
- Top with remaining tortillas, cheese, and green chile.
- Bake at 350 for 45 minutes.
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