Big Brunch Enchiladas Recipe
Recipe By Pati Jinich
An intrinsically mexican dish, enchiladas are not one but a multitude of possibilities that can dress up a corn tortilla. Simply the sound of the word enchilada makes any mexicans mouth water in less than a millisecond and is cause for celebration. One of the dearest antojos or antojitos (translate to whims or little whims).
4.8
14 Rating -
Rate
Non Vegdiet
40minstotal
40minsCook
40m.total
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Big Brunch Enchiladas Recipe
- 0.17 tablespoon Adobo sauce from chipotle chiles in adobo sauce
- 0.17 tablespoon Vinegary sauce from pickled jalapenos in vinegar or escabeche
- 0.08 pound Mexican chorizo casings removed, roughly chopped
- 1/4 tablespoon Vegetable oil plus more oil if frying the tortillas
- 0.03 cup Chopped scallions plus extra for garnish
- 3/4 Large eggs beaten with a fork or whisk until foamy
- 1/25 teaspoon Kosher or coarse sea salt or to taste
- 1 Corn Tortillas
- 0.08 cup Crumbled queso fresco cotija, farmers cheese, or goat cheese
- As required Ripe mexican avocado slices optional
Nutrition
value
value
0
0 per serving
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Pati Jinich