Tex-Mex Avocado Breakfast Enchiladas 🥑🌶️
Taos Eggs Recipe 🍳
Overview:
Cook Time: 15 minutes
Prep Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories per serving: 612.8
Rating: ⭐⭐⭐⭐ (4 reviews)
Description:
This Taos Eggs recipe is a delightful breakfast casserole that’s perfect for serving up when you have company over. Adapted from the renowned “Creme de Colorado” cookbook, it brings together a Tex-Mex flair with Southwestern U.S. vibes, creating a dish that’s both spicy and comforting. 🌶️🥑 If avocados aren’t in season or ripe, fear not! You can easily swap them out for pre-made guacamole without sacrificing any flavor.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | garlic clove |
| 1/2 | onion |
| 1/4 | butter |
| 1/4 | flour |
| 2 | cups milk |
| 1 | can green chilies |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 10 | eggs |
| 2 | ripe avocados |
| 8 | flour tortillas |
| 3 | cups shredded Monterey Jack cheese |
| 1 | cup sour cream |
| 2 | cups pico de gallo |
| – | salsa (for serving) |
Instructions:
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Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Prepare Sauce: In a large skillet, sauté the minced garlic and diced onion with butter over high heat until fragrant and translucent.
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Make Roux: Slowly blend in the flour until smooth, then gradually add the heated milk, whisking constantly until the mixture thickens to create a creamy sauce.
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Add Flavor: Stir in the canned green chilies, salt, and black pepper, infusing the sauce with a spicy kick. Once well combined, remove the skillet from heat and set the sauce aside.
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Mash Avocados: In a small bowl, mash the ripe avocados until smooth and creamy.
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Scramble Eggs: In another large skillet, scramble the eggs until they are just set, ensuring they remain fluffy and tender.
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Assemble Tortillas: Onto each flour tortilla, spoon approximately 2 tablespoons of the prepared sauce, followed by 1/8 of the scrambled eggs and 1/8 of the mashed avocado.
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Roll Up: Carefully roll up each tortilla, enclosing the flavorful filling, and place them seam side down in a 13 x 9 baking dish.
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Cover with Sauce: Spoon the remaining sauce generously over the assembled tortillas, ensuring they are evenly coated with the creamy mixture.
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Add Cheese: Sprinkle the shredded Monterey Jack cheese over the top of the sauced tortillas, creating a gooey, melty layer of deliciousness.
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Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden brown.
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Serve: Once done, remove the Taos Eggs from the oven and top with dollops of sour cream and a generous sprinkling of chopped tomato. Serve hot with your favorite salsa on the side for an extra burst of flavor.
