Breakfast Enchilada
Recipe: #28733
November 24, 2017
Categories: Breakfast, Eggs, Mexican, Brunch, Vegetarian, Kosher Dairy, more
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Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (199.3 g)
- Calories 333.1
- Total Fat - 12.5 g
- Saturated Fat - 5.3 g
- Cholesterol - 224.1 mg
- Sodium - 947.8 mg
- Total Carbohydrate - 35.1 g
- Dietary Fiber - 3.2 g
- Sugars - 5.5 g
- Protein - 19.7 g
- Calcium - 346.6 mg
- Iron - 2 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In microwave, on a plate, heat tortilla in red sauce for 1 minute making sure its completely coating tortilla.
Step 2
Meanwhile, make egg in skillet.
Step 3
Add onions and cheese to one side flip over.
Step 4
Add egg on top of tortilla.
Step 5
Sprinkle chives on top.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting a tortilla, look for one that is made with all-natural ingredients and is free of preservatives.
- When selecting the enchilada sauce, look for one that is made with all-natural ingredients and is free of preservatives.
- Substitute the red enchilada sauce with green enchilada sauce for a more tangy flavor. The benefit of this substitution is that it will add a more complex flavor to the dish, which can be interesting and enjoyable.
- Substitute the corn tortilla with a wheat tortilla for a healthier option. The benefit of this substitution is that it will increase the nutritional value of the dish, making it a better choice for those looking to eat healthier.
Vegetarian Breakfast Enchilada Replace egg with 1/4 cup black beans. Heat the beans in the skillet with the onions and cheese for 2-3 minutes. Add the beans to the tortilla and top with chives.
Fruity Oatmeal: A delicious and healthy oatmeal bowl topped with fresh berries, banana slices, and a sprinkle of cinnamon. This dish is a great accompaniment to the Breakfast Enchilada as it provides a balance of sweet and savory flavors. Plus, it's a great source of fiber, vitamins, and minerals.
Veggie Hash: A delicious and nutritious dish made with roasted potatoes, bell peppers, onions, and mushrooms. This dish is a great accompaniment to the Fruity Oatmeal as it provides a balanced mix of flavors and textures. Plus, it's a great source of vitamins, minerals, and fiber.
FAQ
Q: How do I make the egg?
A: Heat a skillet over medium heat and add the egg. Cook until the egg white is set and the yolk is still runny. Flip the egg over and cook for an additional 10-15 seconds.
Q: What is the best way to season an egg?
A: Season the egg with salt and pepper before or after cooking. You can also add other herbs and spices to your liking. For a more flavorful egg, try adding garlic powder, paprika, or chili flakes.
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Fun facts:
Fun Fact 1: This recipe was inspired by a dish served to the Mexican President, Porfirio Diaz, during a visit to San Antonio, Texas in 1910. The dish was named "enchiladas a la Mexicana" and is considered the ancestor of the modern-day Breakfast Enchilada.
Fun Fact 2: Breakfast Enchiladas have become a popular dish in the United States, and have been featured in several celebrity chef cookbooks. Ina Garten, the Food Network star, has a recipe for Breakfast Enchiladas in her book, Barefoot Contessa at Home.