I’m back! And I really really missed you guys.
I also missed finding new recipes, cooking, writing, and even doing dishes. Well I didn’t miss doing dishes. At all.
But I did miss everything else and I really missed you!
I had a crazy week last week full of long work days and fast food, which is not at all what I started this little experiement for. To make up for this, I’m cooking a lot this week. And then I’m going to Texas to cook and eat some more.
Starting off this week I made a brunch dish that was absolutely delicious. I love egg casseroles in any form, especially the ones that have some spice, remind me of New Mexico, and taste like enchiladas without the heft. Perfect, if you ask me.
I made this casserole in my cast iron skillet, but you could do it in a baking dish as well. I started by slicing whole canned green chilies and layering them on the bottom of the skillet. For the bottom layer, I used whole chilies, and had full intentions of using whole chilies for the second layer, but I accidently bought one jar of whole, and one jar of diced. Inattention to details is my plight. But actually, I liked the diced chilies. So it isn’t as plight-y after all.
Then I put some freshly grated Monterrey Jack cheese on top of the chilies. I don’t know why I wanted to grate the cheese myself. I think it’s because I wanted to feel like a cook again, and in my mind cooks grate their own cheese. If you want to buy pre-grated cheese, please do. You probably don’t need to prove things like that to yourself.
Then I layered on some corn tortillas. I’m really into corn tortillas these days. They have such a great flavor and the texture is divine.
Then I repeated those steps, ending with corn tortillas on top.
In a bowl. I combined cayenne pepper, garlic powder, onion powder, lots of paprika (not the smoked kind, but if you like the smoky flavor I suppose you could), and salt and pepper.
Next I added 1 tablespoon of Cholula hot sauce. If you aren’t acquainted with Cholula, it’s probably because you didn’t grow up in Texas (or surrounding areas) or with a brother that would put this on shoe leather. Not to worry. You can fix this. Immediately go out and buy a bottle, put it on everything, and you’re caught up. Simple as that.
So that’s your spice. Then I added 1 cup of milk and 5 eggs and whisked the entire mixture together until well combined.
I poured the egg mixture over the layers of chilies and tortillas and topped with a heaping amount of Monterrey Jack cheese.
And I drizzled a little more Cholula on top, just for good measure. Just in case.
Bake in a 350 degree oven for 35 minutes, or until toasty on top and no longer jiggly.
This just screams for cilantro. Lots and lots of cilantro. So, naturally, I obliged.
Pile on a plate and add some more cilantro, and maybe a dollop of sour cream, because that would push this over the top. I didn’t add the sour cream, but you should.
This would be perfect for a brunch or shower, and you could double it or triple it to feed the masses. It was the perfect amount of spice, and the corn tortillas gave it such a great texture and flavor. It’s a good alternative to the traditional egg and sausage casserole, although that is awesome too.
Here’s the bottom line. Please buy Cholula. Please try this recipe.
Here’s the recipe
Breakfast Enchilada Casserole
2 cans diced or whole green chilies
1 cup grated Monterrey Jack cheese
6 corn tortillas (or enough to cover your baking dish)
1/4 teaspoon cayenne pepper (or more, if you like spice)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Cholula (or other hot sauce, I guess. But Cholula is the best. Truly)
1 cup milk
Cilantro for garnish
Sour cream for garnish
Preheat the oven to 325 degrees.
Layer 1 can of green chilies on the bottom of a greased pan. Layer 1/4 cup of the grated cheese on top of the chilies, then layer 3 of the corn tortillas on top of the chilies and cheese. Then repeat so there are 2 layers of the chili-cheese-tortilla combination.
Whisk together the spices, milk, and eggs until well combined.
Pour the egg mixture over the layers and top with the remaining 1/2 cup of cheese.
Bake for 30-35 minutes or until casserole is no longer jiggly.
Serve with plenty of cilantro and a dollop of sour cream. Enjoy!