I am eating one of these right now… even as I write this. And it is most satisfying =)
This is a great way to use more of that enchilada sauce you made. I like to keep a jar of it in my fridge so I can have these for breakfast (knowing there is something good for breakfast helps me get out of bed in the morning =).
It is also a great use of leftovers. The one I am eating now is filled with leftover pumpkin chili (recipe coming soon) but you could fill it with breakfast sausage, shredded chicken, or leftover veggies from the night before. What’s in your fridge? Or if you made enchilada casserole or eggplant enchiladas, use that!
Alright, how to…
Start with your filling. Either saute some peppers and onions with some meat or beans. Or pull out last night’s leftovers and heat them up, add a few spoonfuls of enchilada sauce.
Then, you’re going to make a big egg tortilla. Heat 1 Tb oil in a large pan and swivel to coat. Crack two or three eggs (depending on how thick you want it and how hungry you are) into a small bowl and whisk together. Pour the eggs into the pan and turn it from side to side to spread the eggs out over the pan. Allow to cook about a minute and then if you are up for the challenge, go for the flip. Either use your hands and just grab an edge or get a spatula under it to get it on the other side. Don’t feel bad if you don’t get it every time – I only get about 75% of them perfect, but they still taste the same =) The other option if you don’t want to risk the flip is to just let it keep cooking until the top looks done too. The bottom will be a little extra cooked, but it’ll be ok. I’m realizing now that more pictures of this process may be helpful. Maybe I’ll make a video =)