oh my goodness….y’all~this breakfast enchilada is amazing! i’m in love, love, love!!! sorry about all of the excitement {!!!!}, but it is worthy!
one Christmas, my husband and i decided to take our family to Taos, New Mexico to spend our Christmas in the snow…you know, since it snows so much in Texas, insert eye roll….we wanted our girls to experience a White Christmas and enjoy skiing together. it was an amazing trip! BUT….the most wonderful thing happened on that trip…i found the yummiest, most fulfilling and comforting breakfast meal and i could not have been more pleased! it was divine and scrumptious and although it was extremely LARGE….i managed to finish it off without incident! so good.
first morning there, we asked a local around our hotel where we could find a good breakfast spot and we were directed to Michael’s Kitchen Restaurant and Bakery. boy, am i thankful! they not only serve breakfast all day, but they have so much to choose from. their bakery is amazing as well and is a great option if you are on the go. BUT….i ordered one of the local faves there and it did NOT disappoint! the breakfast enchilada is filled with onions, scrambled eggs and cheese and covered with your choice of sauce…green or red or both, which is called Christmas sauce….i chose the latter and it was amazing! once covered in sauce, it’s topped with fresh, crisp lettuce, tomatoes and pico. to.die.for…..so good, my mouth is watering for it right now.
fun fact: New Mexico is the only state that offers “red or green” when ordering sauce. it’s known as “Christmas sauce” when you mix the two sauces together.
here’s my attempt at a remake of it:
6 to 8 corn tortillas
8 to 10 scrambled eggs seasoned
1 cup cheddar cheese
1 onion diced
1 can diced green chilis….(i added these to my eggs…thought it would add more yummy flavor)
1/2 head of lettuce chopped
1 tomato diced
2 tbsp cilantro chopped
green chili sauce
red chili sauce
- scramble your eggs with a little salt, pepper and dash of cream. (i added green chilies to mine also)
- dip a tortilla in either the red or green sauce and fill with scrambled eggs, cheese and onions and roll up and place face down on serving plate. (i like to add 2 or 3 per person depending on the size of your tortillas.)
- cover one side of the enchiladas with heated red sauce and the other side with heated green sauce….thus Christmas sauce.
- top your enchiladas with lettuce, tomatoes, onions, cheese and ENJOY!!
**for an accompaniment….if you feel it’s needed…a couple of slices of bacon, refried or charro beans and spanish rice completes the meal!
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