Authentic Mexican Breakfast Tacos

6 ounces chorizo sausage 8 (6 inch) corn tortillas 6 eggs 1/4 cup milk 1/2 teaspoon pepper 1/2 teaspoon salt 1 cup shredded Monterey Jack cheese 1 dash hot pepper sauce (e.g. Tabasco™), or to taste 1/2 cup salsa Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside. Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm. Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking. Amount Per Serving  Calories: 537 | Total Fat: 34.1g | Cholesterol: 381mg Powered by ESHA Nutrient Database

Authentic Mexican Breakfast Tacos

Servings Per Recipe: 4

Amount Per Serving

Calories: 537

Total Fat: 34.1gCholesterol: 381mgSodium: 1298mgTotal Carbs: 27.7g    Dietary Fiber: 3.9gProtein: 30.6g

Tacos, Burritos, and Enchiladas: Breakfast Enchiladas

1 (16 ounce) package frozen hash brown potatoes1 cup diced cooked ham1 tablespoon vegetable oil1 (4.5 ounce) can diced green chile peppers1 1/2 cups shredded Cheddar cheese, divided1 (28 ounce) can green chile enchilada sauce8 (10 inch) flour tortillasPreheat oven to 375 degrees F (190 degrees C). Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted. Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil. Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately. Amount Per Serving  Calories: 483 | Total Fat: 24.9g | Cholesterol: 37mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 483

Total Fat: 24.9gCholesterol: 37mgSodium: 1578mgTotal Carbs: 53g    Dietary Fiber: 3.3gProtein: 18.4g VIEW DETAILED NUTRITION
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Tacos, Burritos, and Enchiladas: Whit's Chicken Enchiladas | Submitted By: WMONROE

4 bone-in chicken breast halves2 tablespoons olive oil1 (4 ounce) can diced green chile peppers, drained1 jalapeno pepper, chopped1 clove garlic, minced1 (8 ounce) package cream cheese2 cups shredded Monterey Jack cheese, divided1/2 cup water8 (10 inch) flour tortillas1 cup heavy creamPlace the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool. Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside. Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat. Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all. Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top. Amount Per Serving  Calories: 488 | Total Fat: 38.6g | Cholesterol: 160mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 488

Total Fat: 38.6gCholesterol: 160mgSodium: 464mgTotal Carbs: 2.7g    Dietary Fiber: 0.2gProtein: 32.3g VIEW DETAILED NUTRITION
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Reviewed on Jan. 22, 2006 by MICHELE311    LOVED this recipe! Made it exactly per directions the first time, then experimented the 2nd, 3rd and 4th times! I used canned chicken broth to cook the breasts in, plus added 1/2 envelope taco seasoning mix as the chk was boiling. Also, I threw in some boneless, skinless chicken thighs to add some flavor. I also sauteed 1/2 large onion and 1/2 green pepper chopped with the garlic/jalapeno (seeded)/chilies mix. To the cheese mix, I used Jack/Colby/Cheddar cheeses; 3/4 c. salsa and 1/2 small can red enchilada sauce. I also added the chk broth to the mix instead of water (and used almost 1 c.). Finally, I poured the rest of the red enchilada sauce on top of the enchiladas after I used the heavy cream. Perfect, perfect, perfect!!! Thank you, Whit for this fabulous base recipe! I never would have thought to make these at home and now have a blast trying out new add-ins! Was this review helpful? [ YES ]
93 users found this review helpful LOVED this recipe! Made it exactly per directions the first time, then experimented the 2nd,... I had to improvise on this a little, but not enough to really change the recipe. Shredded rotisserie chicken made this super easy and, since I had no jalapeno peppers or green chiles, Pepper Jack cheese made a fine substitute. I spread a thin layer of tomatillo sauce on the bottom of the baking dish before placing the enchiladas, and put a little in the enchiladas when filling them as well. Just before serving, I topped them with some chopped tomato and a dollop of sour cream. The final result was okay, but in my view needed more sauce (cream) than was called for and would have been very dull without the addition of the tomatillo sauce and sour cream. If I make these again, I'll know they'll be better with some embellishment. As written, these are just so-so and a little boring. Was this review helpful? [ YES ]
22 users found this review helpful I had to improvise on this a little, but not enough to really change the recipe. Shredded... Although the basic recipe seemed workable, I approached it with some reservations because of other posted comments. A few changes seemed to help. I sauteed a small onion (finely diced) with the peppers and garlic. The filling was still a bit bland so I added a handful of fresh chopped cilantro, salt, pepper and a good squeeze of lime juice. I also substituted heavy cream for the water. I then added an extra step that takes a few minutes but, in my opinion, improves the texture. Pour some of the cream in a shallow dish. Heat a small amount of oil in a skillet. Quickly fry the tortillas, flipping over after a few seconds. Dip each fried tortilla into the cream - then proceed with filling and rolling. Then use the cream as stated in the recipe (I increased the amount to 1-1/2 cups to minimize the chance of this drying out). I covered the dish with foil and baked it for 15 minutes, then removed the foil for the remainder of the baking time. Pretty good overall, with the suggested changes. Was this review helpful? [ YES ]
17 users found this review helpful Although the basic recipe seemed workable, I approached it with some reservations because of...

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Tacos, Burritos, and Enchiladas: Chicken Enchiladas III | Submitted By: Heather

1 (1 pound) loaf processed cheese food, cubed1 (16 ounce) container sour cream2 (10.75 ounce) cans condensed cream of chicken soup8 fluid ounces evaporated milk1 teaspoon ground cumin1 (10 ounce) can chicken chunks, drained2 cups shredded Cheddar cheese1 (4 ounce) can chopped green chile peppers10 (10 inch) flour tortillasPreheat oven to 350 degrees F (175 degrees C). In a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk. Stir together, and heat in microwave oven until smooth, stirring at intervals. Add cumin to taste, and set aside. In a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers. Drop spoonfuls of chicken mixture in center of tortillas, and roll up. Place in a lightly greased 9x13 inch baking dish. Pour reserved sour cream mixture over all. Bake in the preheated oven for 20 minutes. Amount Per Serving  Calories: 885 | Total Fat: 45g | Cholesterol: 136mg

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Cinco de Mayo: Sour Cream Enchiladas | Submitted By: lara

2 skinless boneless chicken breasts, cut into 1-inch cubes1 1/2 cups shredded Cheddar cheese1 onion, chopped12 (10 inch) flour tortillas1 (10.75 ounce) can condensed cream of chicken soup1 (3 ounce) can chopped green chiles, undrained1 (8 ounce) container sour cream1/2 cup shredded Cheddar cheesePreheat an oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan. Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes. Amount Per Serving  Calories: 783 | Total Fat: 36.2g | Cholesterol: 86mg

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Tacos, Burritos, and Enchiladas: Tasty Breakfast Burritos | Submitted By: Kayse

2 pounds ground pork sausage12 eggs, beaten1 (4 ounce) can chopped green chile peppers, drained8 (10 inch) flour tortillas8 ounces Cheddar cheese, shredded1 teaspoon all-purpose flour1 cup milkPlace sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C). Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set. Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish. Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls. Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly. Amount Per Serving  Calories: 754 | Total Fat: 47.4g | Cholesterol: 414mg

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