Wrap It Up: Breakfast Fajita Enchiladas

This recipe doesn't come from any website, I made it up as I went along.  I called them breakfast fajita enchiladas -- "breakfast" because they've got scrambled eggs and "fajita" because there are peppers and onions. 

Make them dairy-free by leaving out the cheese.  If you want to add meat, add shredded chicken or ground beef.  Or breakfast sausage to keep the breakfast theme.  

Ingredients

• 7 eggs
• 1/2 cup shredded zucchini, optional
• 1 15.5 oz can black beans, drained and rinsed
• 1 4 oz. can chopped green chiles
• 1/2 cup frozen pepper stir fry (peppers and onions)
• hefty handful of spinach, sauteed
• 20 oz (two 10 oz cans) green chile enchilada sauce (you can use red if you prefer)
• 13 corn tortillas
• 1 cup shredded cheese

Instructions

Preheat your oven to 350 degrees.

Whip up your eggs and scramble them over medium-low heat until just barely done.  You'll finish cooking them in the oven, it'll be fine. 

Colorful enchilada filling.

Put the scrambled eggs through spinach (and any other veggies you want) and half of the shredded cheese to a large bowl and stir in a couple tablespoons of enchilada sauce to keep it moist. 

Add a couple of tablespoons of enchilada sauce to the bottom of your baking dish.  I went with three smaller baking dishes so I could freeze one after it was done cooking. In another one of the baking dishes, dump most of the rest of the enchilada sauce, you'll use this to dip each your tortillas before filling them. 

Tortillas filled and rolled.

Dip each tortilla into the enchilada sauce on both sides, place a moderate amount of filling into the tortilla, roll it up, and lay it seam-side-down in the baking dish with enchilada sauce on the bottom. Repeat dipping, filling, and rolling the tortillas until all the filling is gone. 

Drizzle the remaining enchilada sauce on the tortillas to ensure there are no dry spot.  Sprinkle the remaining cheese on top of the enchiladas.  If your baking dish has a glass lid, use that, otherwise cover with aluminum foil. 

Bake for approximately 30 minutes, until the sauce is bubbly and everything is hot.  Remove from the oven let them sit for 5-7 minutes to cool down.  By waiting a bit, you prevent them from being super sloppy when you take them out of the pan. 

Top with sliced black olives and taco sauce.

Finished enchiladas.

Verdict

Tasty Mexican-inspired dish, I would love to start my day with these!  

These were so good!  Husband Jeff and I love Mexican food and could eat it several times a week, but Sonny D doesn't go for it.  I couldn't even tell you what Sonny D even ate for dinner when we had this, I only remember eating these and enjoying them a lot.  I was excited to have the leftovers for lunch and I quite possibly might have not pointed them out to Husband Jeff so he wouldn't take them.