Scrambled Egg Breakfast Enchiladas. A 10 Minute Recipe for a Great Mexican Breakfast!
Supermarket corn tortillas are great here...
Corn tortillas are perfect with scrambled eggs – and although breakfast burritos may get all the recognition and renown, the humble breakfast enchilada is (to my taste buds) a far more satisfying meal.
You don't want cereal or toast for a leisurely weekend meal – but you don't necessarily want to spend all morning in the kitchen either. These quick to make breakfast enchiladas straddle that tightrope about perfectly and can be made start to finish in about 10 minutes. They are also made with ingredients you probably have in your fridge already.
You do not need perfectly fresh corn tortillas for this recipe. The tortillas are first dipped in sauce and then fried on a hot skillet – which sort of steams them into tenderness as it sears/crisps the sauced tortillas and adds a ton of flavor.
Scrambled Egg Breakfast Enchiladas
This recipe is for one, multiply the recipe as needed.
- 3 eggs whisked in a bowl with a pinch of salt
- 3 corn tortillas
- A spicy and smooth tomato based salsa (A red chili sauce would also work here)
- A bit of grated mild to medium cheddar, mozzarella, Monterey jack or other mild cheese
- Sour cream
- A few thin slices of white onion and cilantro sprigs (if you have any)
- Heat 2 pans on the stove, both at medium. One pan should be a non stick fry pan suitable for scrambling eggs – the other needs to be a very heavy flat surfaced fry pan or skillet, suitable for dry frying the tortillas. Cast iron or something of a similar heft will shine here.
- When the pans have pre heated, add a splash of oil to the non stick fry pan, and scramble your eggs. Remove the pan from the heat before the eggs are entirely cooked, as they will continue to set after you add them to the tortillas. Take them off about 30 seconds before they would look like you would want to eat them and place in a bowl off the heat.
- Once your eggs are waiting at the side, take your corn tortillas and dip them to completely cover them in the spicy tomato salsa. Add another scant splash of oil to your heavy cast iron like pan, and place both tortillas face down beside each other to sear.
- Let the tortillas cook for about 1 minute (checking to see that they are not burning) and then flip them over. Once you have flipped them, pile your eggs onto the tortillas, dividing evenly, and then cover the eggs with a bit of grated cheese. After another minute or so, fold the tortillas over the eggs (Don't bother trying to roll them up, just fold them like mounded quesadillas) and then move to a serving plate. The tortillas should be very softened and the sauce should be browning up and crisping in places.
- The tortillas may stick a bit, but don’t worry about it. Use a heavy metal spatula and just scrape them firmly off the pan. They will look fine on the plate.
- Top your finished enchiladas with sour cream and more spicy salsa and place cilantro leaves and thin slices of crispy onion over the sour cream. These are great with refried beans on the side, but quite substantial enough without them if you don't have any handy.
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