Saturday Power Breakfast: NM Style Enchillada Breakfast

It is Track Season and Rugby Season in our home.  This means that our sons are gearing up for State competitions and need to consume some calories.  Here is an inexpensive and tasty breakfast treat that really does not take a whole lot of time or money to make.  It is a Southwest NM treat that you will love!

Ingredients:

1  package of corn tortillas.  You need three per serving, so do the math for your family needs.  We end up needing at least thirty, but I have a big family and athletic boys that eat about 3,000 plus calories a day.

2  large cans of red enchilada sauce- mild or hot.  Just pick the heat level you enjoy.

Eggs- again you will need two per serving, so do the math.  Sometimes I just use one per serving- if I am low on eggs.  My family ends up using about two dozen.

Shredded cheese- about two pounds.  Pick the cheese you enjoy the most!  I love white cheddar or Colby cheese.

Optional oil for frying the tortillas.

Estimated cost of ingredients:

Tortillas:  $2.50 for 72 tortillas (so you have plenty left over for tacos or tostadas)
Enchilada sauce:  $5.00 for two large cans.
Cheese: $6.00 for two pounds
Eggs:  $4.00 for two dozen
This cost is based on prices where I live, and I buy some name brands that cost a few cents more than store brands.  I love La Victoria No Picante Red Enchilada Sauce!  I listed ingredients for ten servings, and the estimated cost per serving is $1.75 cents!!!  You will have a couple of left over eggs and a lot of left over tortillas for next time.

Preparation Directions:

Tortilla prep...
These are flat enchiladas.  The tortillas get stacked.  If you want to cut back on the calories or avoid fats, just heat up the tortillas in the microwave until they are soft and steamy.  If you want the traditional style of enchilada, fry each tortilla individually until it is golden but soft.  Each one takes a few seconds.  Set them aside on a paper towel to drain a bit.  Just fry all the tortillas you need for three tortillas per serving.

Sauce prep...
Open the cans and heat the sauce up ... you can microwave it in a microwave safe bowl or heat it up in a small pot on the stove.  Just make sure it is heated through until it is simmering.

Egg prep...
Fry each egg that you will use for the number of servings you need.  I time the egg frying so the eggs are hot when served.  I also make them over easy- the eggs yolk mixes with the sauce. You can make the eggs any style you like- even scrambled.

Cheese Prep...Have the cheese shredded and ready to go.

Assembly Directions:

Now it is assembly time.  You can pick a kid to help you, because it it simple to stack and make this breakfast.  Just watch out for hot sauces or hot oil.

1.  Put a prepped tortilla on flat on a plate as a base.
2.  Sprinkle a small handful of cheese on the tortilla.
3.  Ladle a small amount of sauce on the cheese.
4.  Stack a prepped tortilla on top of this pile.
5.  Sprinkle cheese on the second tortilla.
6.  Ladle sauce on the second tortilla.
7.  Cover the pile with a third tortilla.
8.  Put two prepped eggs on the third tortilla.
9. Ladle sauce over the whole stack- as much as you would like to enjoy, but make sure you have enough for each serving.
10.  Sprinkle with cheese.

The enchilada sauce should be hot enough to melt the cheese and heat the stack up.  You can stick the serving in the microwave for thirty seconds if you want to melt the cheese a bit more.

So, there you have it.  You can make the meal in thirty minutes or so.  I have no idea how many calories this ends up being; but, it is not diet food- I would guess it's about 500 the way I pile on cheese!   You can add bacon, refried beans, or meat to each layer for a switch up.

Many Family Blessings,
Abi