Breakfast Enchiladas with Mushroom Sauce Recipe
Indulging in a delicious breakfast can truly set the tone for the day, and what better way to do it than with these Breakfast Enchiladas with Mushroom Sauce? This delightful dish features fluffy scrambled eggs, fresh vegetables, and a creamy mushroom sauce, all wrapped in warm tortillas and baked to perfection. Whether youβre hosting a leisurely weekend brunch or simply looking to elevate your weekday breakfast routine, this recipe is sure to impress. Letβs dive into the ingredients, nutritional information, and step-by-step instructions for crafting this scrumptious Mexican-inspired breakfast!
Ingredients
Hereβs what youβll need to create your Breakfast Enchiladas with Mushroom Sauce. Each ingredient contributes to the overall flavor and texture of the dish, making it a hearty and satisfying meal.
| Ingredient | Quantity |
|---|---|
| Tortillas (about 7 inch) | 3 |
| Extra Virgin Olive Oil | 1 tablespoon |
| Whole Eggs | 4, whisked |
| Mixed Vegetables (peas, corn, etc.) | Β½ cup |
| Bell Pepper (red, yellow, or green) | 1, chopped |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Cumin Powder (Jeera) | 1 teaspoon |
| Dried Oregano | 1 teaspoon |
| Red Chili Flakes | 1 teaspoon |
| Salt | To taste |
| Cheddar Cheese (grated) | 4 tablespoons |
| Fresh Oregano (optional for garnish) | As required |
| Butter or Olive Oil | 2 tablespoons |
| Onion | 1, chopped |
| Garlic | 2 cloves, minced |
| All-Purpose Flour (Maida) | 2 tablespoons |
| Button Mushrooms | 12, sliced |
| Vegetable Stock | As required (to make a thick sauce) |
| Black Pepper Powder | 1 teaspoon |
| Salt | To taste |
Nutritional Information (Per Serving)
To ensure youβre making an informed choice, hereβs a quick look at the nutritional content for one serving of Breakfast Enchiladas with Mushroom Sauce.
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 |
| Protein | 15 g |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugars | 3 g |
| Sodium | 600 mg |
Please note that nutritional values are estimates and can vary based on the specific brands of ingredients used.
Instructions
Step 1: Prepare the Mushroom Sauce
Begin your culinary journey by crafting the rich and creamy mushroom sauce that will elevate your enchiladas to new heights. Heat butter or olive oil in a medium-sized pan over medium heat. Once hot, add the minced garlic and chopped onion, sautΓ©ing them until the onion turns translucent and fragrant.
Next, introduce the sliced button mushrooms to the pan. Allow them to cook until they begin to sweat, releasing their natural moisture and flavor. After the mushrooms have softened, sprinkle in the all-purpose flour and stir well to combine, cooking for about 1 minute to eliminate the raw flour taste.
Season with salt and black pepper to your liking, stirring for about 10 seconds to incorporate the spices. Gradually add the vegetable stock, whisking continuously until the mixture thickens. Allow it to simmer for a minute, then remove from heat. Let it cool slightly before blending the mushroom mixture into a smooth paste. Set aside.
Step 2: Prepare the Egg and Vegetable Filling
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the remaining minced garlic and chopped onion, and sautΓ© until the onion becomes translucent once again. Toss in the chopped bell pepper and mixed vegetables, stirring until they soften and meld together, creating a vibrant medley of flavors.
Once the vegetables are tender, season with cumin powder, red chili flakes, dried oregano, and salt. Give it a good stir to combine all the seasonings before adding the whisked eggs. Cook the mixture, stirring gently, until the eggs reach a soft scramble consistency. Once cooked, remove from heat and set aside.
Step 3: Assemble the Enchiladas
Preheat your oven to 180Β°C (350Β°F). Grease a 7-inch baking dish with a little oil or butter to prevent sticking. To start assembling the enchiladas, spread a thin layer of the prepared mushroom sauce on the bottom of the baking dish.
Take each tortilla and fill it generously with the egg and vegetable mixture. Roll up the tortillas tightly and place them seam-side down in the greased baking dish. If necessary, cut the rolled enchiladas in half to fit comfortably in the dish.
Pour the remaining mushroom sauce over the rolled tortillas, ensuring they are well-coated. Sprinkle the grated cheddar cheese on top, allowing it to melt beautifully during baking.
Step 4: Bake and Serve
Place the baking dish in the preheated oven and bake for approximately 15 minutes, or until the cheese is melted and bubbly, creating a delightful golden crust.
Once baked to perfection, remove the dish from the oven and let it cool slightly before serving. Garnish with fresh oregano if desired, and enjoy these sumptuous Breakfast Enchiladas with Mushroom Sauce hot.
Serving Suggestions
For a complete breakfast experience, pair these enchiladas with a Cold Coffee Smoothie and a Fresh Fruit Bowl. This combination provides a refreshing balance to the savory enchiladas, making it perfect for a leisurely weekend breakfast or brunch gathering.
Conclusion
These Breakfast Enchiladas with Mushroom Sauce are not only a treat for the taste buds but also a wonderful way to start your day on a wholesome note. Packed with nutritious ingredients and bursting with flavor, this recipe brings the vibrant tastes of Mexico right to your breakfast table. Enjoy crafting this delightful dish and sharing it with family and friends!
