Next week is Cinco de Mayo.
I could be hawking some kind of taco or dip or refreshing twist on a margarita today. But instead, I’m offering up Breakfast Enchiladas Suizas. According to Wikipedia, “suizas” refers to enchiladas made with a white, milk or cream based sauce. They are “Swiss” style, derived from Swiss immigrants to Mexico that established dairies.
I have been in love with this kind of enchilada for years, in fact, all the way back to my single girl days. That was long enough ago that I used to buy “healthy” premade frozen meals to keep in the freezer for the days when I would get home from work so late that I just didn’t feel like cooking #everyday.
I would always steam up a nice plate of vegetables and then add my microwaved meal to the side. I know. It sounds “amazing.” One of my favorites was Chicken Enchiladas Suizas. I don’t know if they still make it because it’s been a million years since I even looked at anything in that frozen meal category. In any case, I loved the creamy sauce and the slight zip of the green chilis.
Somewhere along the way, I found a recipe for White Chicken Enchiladas. I made them and they were just like my beloved Chicken Enchiladas Suizas! I was thrilled to be able to replicate the dish from scratch. And it was so easy! It quickly became a favorite for my family. I actually wanted to post it last year, but I had so many issues getting the shots while my corn tortillas returned to their cool and less flexible state. They were breaking and the whole photo shoot was a bust. It’s truly an easy recipe, but it was hard to shoot. We ended up with a good dinner that night, but no photos to post.
I’ve made it many times since then but skipped trying to photograph it…until now. I’ve been thinking about a breakfast version for months and I wanted to try it out. This time, I would be very careful to soften my tortillas right before I filled them and then try to get all of my process photos in before they cooled. I decided to warm them up on my gas stove this time. You can also microwave them (see recipe) but I thought I’d try the stove to see how it worked out.
It was fast and easy and actually, kind of fun #instantcampfire. I just turned the burner on and laid the tortilla directly on the grate. A couple of flips and it was done. Nice and soft and pliable and ready to roll! I kept them warm on a covered plate just for extra insurance while I got my camera ready.
Then, I filled them with soft scrambled eggs. You definitely want to under cook the eggs. They should just have enough structure so that you can spoon them into the wraps. They will continue to cook even after you remove them from the heat, so err on the side of underdone. They’re going to finish cooking in the oven, so no worries for anyone that likes their eggs completely cooked.
Next up is the sausage. I used an organic cilantro lime chicken sausage. It was pre-cooked, so all I had to do was slice it up. Any kind of ground sausage (in or out of the casing) will work here. Pick your favorite. Just make sure you cook it (if it’s not already) before you put it in the tortilla. (Or, skip it and sub vegetable stock for the chicken broth and perhaps add some cooked veggies for a delicious vegetarian option.)
Finally, top it off with a little cheese. You’ll notice that my enchiladas were quite full, too full to neatly wrap up without the help of a toothpick. I purposely planned a very full tortilla. I wanted to make sure I got one full egg into each so that each serving wasn’t overly dominated by the tortilla.
Then, I placed them all into a sprayed 13″ X 9″ pan, all snug in a row and poured the sauce over all. Oh! The sauce! I LOVE the sauce! And it is so easy! You simply make a quick roux with melted butter and flour, pour in chicken stock and cook until thickened and bubbly. Take it off the heat and whisk in the sour cream and chilis. That’s it! The stuff is magic! Just pour it over all the enchiladas, top it with some shredded cheese and bake.
The sauce adds a ton of flavor and richness to the dish. It gets soaked up by the tortillas and the flavor goes everywhere. It’s breakfast comfort food at it’s best. It’s also more filling than your average breakfast. Depending upon who you are, one enchilada may be enough to get you going. Two is definitely enough for just about anyone.
So, I’ve got nothing against tacos or dips or margaritas for this upcoming Cinco de Mayo. I’ll take aaalll the good stuff. It’s just that this year, I’ve got everything for Breakfast Enchiladas Suizas.
See? Now you can start celebrating early :)