You Have to Try Making These Brunch Enchiladas
I don’t know about you, but it almost just feels like it is just too expensive to go out and eat anymore. Our friends recommended this local breakfast spot that has plenty of Mexican food dishes, as well as delicious fresh baked donuts and we were excited to go! It was indeed so delicious, but almost $40 later (without buying any beverages either), sadly my husband and I determined that we would likely never visit again because of the price.
It feels like my husband and I used to go to a place like this for $20, or $25 at the very most and now $40 is the new $20. Do you feel this way too? Especially because every restaurant pretty much these days also wants you to tip at least 15% or more, even for takeout so you’ve really got to enjoy it when you go out! It is so pricey! I feel so bad for the restaurants because I know the prices of food and wages to their employees have gone up, so their food prices have gone up to make up for it, but it is certainly keeping my husband and I home more.
It just gives me more opportunities to try and get the best deals I can at my local grocery stores with things that are on sale and try to find and make the best recipes and meals I can. And there are so many copycat recipes these days that you can often make some of your favorite restaurant meals right at home!
I love going out for breakfast or brunch, but I also love making it at home as well. Here’s one really fun recipe I want to share today that I hope you’ll love as much as we do. You don’t have to pay $80 to feed your family this meal if you go eat the same thing at a restaurant for breakfast, you can make it for a fraction of the cost and even better--you can get it ready ahead of time, pop it in the fridge overnight and just heat it up in the morning and you can have a delicious, warm cozy breakfast at home.
This is for a Mexican brunch enchiladas recipe from Six Sisters Stuff where you fill tortillas with bell peppers, onions, and mushrooms (or whatever veggies you have on hand that you need to use up), add some cheese and a meat of your choice like chorizo or ham--roll them up and cover them in beaten eggs, let is sit overnight, then cover it with cheese and bake. You can top it with sour cream, chopped green onions and/or cilantro and plenty of hot sauce :)
Here are some ideas you could use for the enchilada fillings:
Veggies:
Meats:
You can totally use corn tortillas if you prefer them or if that’s all you have on hand, but the large white flour tortillas are preferred. Extra bonus points if you cook up the uncooked ones you can buy at the grocery store.
Do you eat out very often at all these days? Are the increased prices of the food and new tip suggestions at almost every restaurant keeping you eating at home more often? Please share your thoughts in the comments below.
1/2 cup fresh mushrooms diced
1/2 cup green onions chopped
1 red bell pepper diced
1 green bell pepper diced
2 cups cooked ham cubed
8 flour tortillas
2 cups shredded cheddar cheese divided
1 cup milk
6 eggs lightly beaten
1/4 teaspoon salt
Directions:
Add Recipe to Cook'n
It feels like my husband and I used to go to a place like this for $20, or $25 at the very most and now $40 is the new $20. Do you feel this way too? Especially because every restaurant pretty much these days also wants you to tip at least 15% or more, even for takeout so you’ve really got to enjoy it when you go out! It is so pricey! I feel so bad for the restaurants because I know the prices of food and wages to their employees have gone up, so their food prices have gone up to make up for it, but it is certainly keeping my husband and I home more.
It just gives me more opportunities to try and get the best deals I can at my local grocery stores with things that are on sale and try to find and make the best recipes and meals I can. And there are so many copycat recipes these days that you can often make some of your favorite restaurant meals right at home!
I love going out for breakfast or brunch, but I also love making it at home as well. Here’s one really fun recipe I want to share today that I hope you’ll love as much as we do. You don’t have to pay $80 to feed your family this meal if you go eat the same thing at a restaurant for breakfast, you can make it for a fraction of the cost and even better--you can get it ready ahead of time, pop it in the fridge overnight and just heat it up in the morning and you can have a delicious, warm cozy breakfast at home.
This is for a Mexican brunch enchiladas recipe from Six Sisters Stuff where you fill tortillas with bell peppers, onions, and mushrooms (or whatever veggies you have on hand that you need to use up), add some cheese and a meat of your choice like chorizo or ham--roll them up and cover them in beaten eggs, let is sit overnight, then cover it with cheese and bake. You can top it with sour cream, chopped green onions and/or cilantro and plenty of hot sauce :)
Here are some ideas you could use for the enchilada fillings:
Veggies:
- mushrooms
- bell peppers
- onions
- spinach
- tomatoes
- zucchini
- jalapeno
- diced green chilies
Meats:
- ham
- bacon
- chorizo
- sausage
You can totally use corn tortillas if you prefer them or if that’s all you have on hand, but the large white flour tortillas are preferred. Extra bonus points if you cook up the uncooked ones you can buy at the grocery store.
Do you eat out very often at all these days? Are the increased prices of the food and new tip suggestions at almost every restaurant keeping you eating at home more often? Please share your thoughts in the comments below.
Brunch Enchiladas
With this delicious brunch creation, everyone will be happy and asking for more. Our Brunch Enchiladas are different from the normal routine in an awesome way! Author: Camille Beckstrand Recipe Type: American
Cook time:
Serving size: 8
Calories per serving: 281
Ingredients:
Serving size: 8
Calories per serving: 281
1/2 cup fresh mushrooms diced
1/2 cup green onions chopped
1 red bell pepper diced
1 green bell pepper diced
2 cups cooked ham cubed
8 flour tortillas
2 cups shredded cheddar cheese divided
1 cup milk
6 eggs lightly beaten
1/4 teaspoon salt
Directions:
IN A LARGE SKILLET, COMBINE MUSHROOMS, GREEN ONIONS, RED PEPPERS, AND GREEN PEPPERS.
COOK OVER MEDIUM HIGH HEAT UNTIL PEPPERS ARE SOFT.
ADD YOUR HAM AND COOK WITH THE VEGETABLES UNTIL THE HAM IS HEATED THROUGH.
PLACE ABOUT 1/4 CUP OF YOUR HAM AND VEGETABLE MIXTURE DOWN THE CENTER OF EACH TORTILLA.
TOP WITH 2 TABLESPOONS CHEESE. ROLL UP AND PLACE SEAM SIDE DOWN IN A GREASED 13 X 9 INCH BAKING DISH.
IN A LARGE BOWL, COMBINE THE MILK, EGGS AND SALT.
POUR OVER TORTILLAS.
COVER AND REFRIGERATE FOR 8 HOURS OR OVERNIGHT.
REMOVE FROM THE REFRIGERATOR 30 MINUTES BEFORE BAKING.
KEEP COVERED AND BAKE AT 350° F FOR 25 MINUTES.
UNCOVER AND BAKE FOR AN ADDITIONAL 10 MINUTES.
SPRINKLE WITH REMAINING CHEESE; BAKE 3 MINUTES LONGER OR UNTIL THE CHEESE IS MELTED. LET STAND FOR 10 MINUTES BEFORE SERVING.
Source: sixsistersstuff.com
COOK OVER MEDIUM HIGH HEAT UNTIL PEPPERS ARE SOFT.
ADD YOUR HAM AND COOK WITH THE VEGETABLES UNTIL THE HAM IS HEATED THROUGH.
PLACE ABOUT 1/4 CUP OF YOUR HAM AND VEGETABLE MIXTURE DOWN THE CENTER OF EACH TORTILLA.
TOP WITH 2 TABLESPOONS CHEESE. ROLL UP AND PLACE SEAM SIDE DOWN IN A GREASED 13 X 9 INCH BAKING DISH.
IN A LARGE BOWL, COMBINE THE MILK, EGGS AND SALT.
POUR OVER TORTILLAS.
COVER AND REFRIGERATE FOR 8 HOURS OR OVERNIGHT.
REMOVE FROM THE REFRIGERATOR 30 MINUTES BEFORE BAKING.
KEEP COVERED AND BAKE AT 350° F FOR 25 MINUTES.
UNCOVER AND BAKE FOR AN ADDITIONAL 10 MINUTES.
SPRINKLE WITH REMAINING CHEESE; BAKE 3 MINUTES LONGER OR UNTIL THE CHEESE IS MELTED. LET STAND FOR 10 MINUTES BEFORE SERVING.
Source: sixsistersstuff.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
