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 :)
Breakfast Enchiladas Suizas
- 3 Tablespoons butter salted or unsalted is fine
- 3 Tablespoons all purpose flour
- 2 cups low sodium chicken broth
- 1 cup sour cream I used light
- 1 4 ounce can mild green chilis (I didn't drain them)
- 10 large eggs
- 6 ounces cooked sausage I used an organic cilantro lime chicken sausage
- 2 cups shredded Monterey Jack cheese divided (1 cup for filling, 1 cup for topping)
- 10 soft corn tortillas
- Chopped fresh cilantro for garnish if desired
Preheat oven to 350 degrees F. Spray a 13x9" pan with cooking spray.
Make sauce. Melt the butter in a sauce pan. Add the flour and whisk and cook for a minute or two over medium heat. Add the broth and whisk until smooth. Bring to a simmer and cook until thick and bubbly. Remove from heat. Whisk in sour cream and chilis until thoroughly combined. Set aside.
Make soft scrambled eggs. Whisk eggs in a medium bowl until whites and yolks are combined.
Cook eggs in a frying pan sprayed with cooking spray or oil, over medium to medium low heat to a wet, soft scrambled stage. They should just be cooked enough to hold their shape. (They will continue cooking when you remove the pan from the heat, and then again in the oven, so err on the side of wetter. You just want them solid enough to be able to spoon into a tortilla shell.) Season lightly with salt and pepper. Remove pan from heat and set aside.
Soften tortillas. Gas burner method: Turn the burner on to a low to medium flame. Place tortilla directly on the grate above the flame. Allow to warm up just a few seconds on each side, flipping back and forth a couple of times until the tortilla has softened. Place them on a plate and cover to keep warm and capture the steam. Microwave method: Wrap the tortillas in damp paper towels and cover with plastic wrap. Microwave until soft, about 1 minute. a gas burner by flipping them back and forth for just a few seconds per side until they have softened.
Spread tortillas out on a tray. Divide soft scrambled eggs up evenly between the tortillas.
Top the eggs with the cooked sausage.
Take 1 cup of the shredded cheese and top the eggs.
Wrap the sides of the tortilla up to close them. (Mine were very full so I used tooth picks to secure them.)
Arrange enchiladas in the prepared baking pan. Pour sauce over all making sure you cover all exposed surfaces. If you miss any areas, you can always spoon some sauce up and over the enchiladas from the pan when you are finished pouring.
Top with remaining cheese.
Bake for about 20-22 minutes until heated through and bubbly. Broil on high for a minute or two to brown the cheese.
Allow to set for 5-10 minutes. Topped with chopped fresh cilantro, if desired. Serve.
*Make sure all of the elements of your filling are ready to go when you warm up your tortillas.
*I used an organic pre-cooked cilantro lime chicken sausage. You can use any kind of sausage you like, ground or in links eg. breakfast sausage, chorizo, smoked sausage...
*This is a mild dish. You can increase the spice by using a spicy sausage, pepperjack cheese, or hotter chilis.
*I made my enchiladas quite full because I wanted to make sure I got a full egg into each one. You can vary the filling as you wish. You could make less eggs and fill with more sausage. Or, omit the meat and sub vegetable broth for a vegetarian option. Then sub some cooked fresh veggies instead of the meat.
*Because my enchiladas were so full, they were quite snug against each other in the pan. That may make some of them a little harder to separate when serving. This doesn't bother us, but if you want them to bake up more individually, use a pan or pans large enough to give a little room between each.
*I'm not sure about making these ahead of time, only because I don't know if the corn tortillas will end up cracking once they are refrigerated. If you want to try it, I would make the enchiladas ahead of time by assembling them and storing them covered in the refrigerator without the sauce. The next morning, make the sauce, pour it over and bake. You may have to increase baking time. You also need to make sure your baking pan can handle going from cold to hot without cracking. If that's an issue. Refrigerate them in one container, then transfer them to the cooking dish before baking. The other option would be to use flour tortillas instead of corn, and therefore, no breaking issue. I happen to love them with the corn, so I personally wouldn't make that switch.
Sauce recipe from Joyful Mamma's Kitchen
The Merchant Baker Copyright © 2016