We had friends over for brunch yesterday and served this “brunch enchilada” dish, along with roasted red potatoes and a fruit salad. It was a new recipe invention (inspired by something I’d seen on AllRecipes) and all agreed it was a keeper.
One of the great things about it — in addition to simply tasting yummy — is the main work is done the evening before, so there’s very little work in the kitchen to take you away from your brunch guests. It would be great for holiday mornings or when you had houseguests, too!
Looking for step-by-step? Keep reading. Just want the basic recipe? Skip on down to the bottom. Enjoy!
The night before serving, brown one pound of bulk sausage over medium heat in a skillet. Break it apart with your spatula so that it’s in smallish chunks. While it’s browning, slice a bunch of green onions (scallions). I was lucky enough to have some beauties from a friend’s garden. You could also just chop a smallish regular onion if you don’t have scallions.
When the sausage is mostly cooked, add the “lower half” of the sliced scallions — the white part and first third or so of the green part — to the skillet and sauté for a few minutes to lightly cook the onion and finish cooking the sausage.
Add 1 small can chopped green chiles, about 1/4 cup of chopped colored peppers (I used red and gold bell peppers), and the rest of the scallion tops.
Stir to combine well. Turn off the heat and let the mixture cool for a few moments. Add 2 cups of shredded cheese. (Almost any type will do. I used a 4-cheese mixture. If you wanted it a bit spicier, a pepper jack would be great!) Mix the cheese in well.
Take 8 medium-sized flour tortillas. (The ones I used are called “soft taco” sized, and they measured 9″ across which was a perfect fit in my 9″ x 13″ dish. If all you have are the enormous ones, you could lay your rolled-up enchiladas the other direction in the dish and probably only use 5 or 6; if you have small ones you’ll likely need 10 or 12.) Spread a good-sized spoonful of the filling mixture down the center of the tortilla.
Roll tortilla around the filling and place seam-side down in your 9″ x 13″ dish. Continue to roll and fill the dish.
Set the dish of enchiladas aside while you mix up the custard.
Whisk 6 large eggs, 1 cup (half-pint) of cream, and 1-1/2 cups of milk together. Add 1/2 teaspoon salt, a few grinds of black pepper, and a couple of tablespoons salsa and mix thoroughly. (If you like spicy food, feel free to add additional “heat” at this point — a few dashes of sriracha sauce, some crushed red pepper flakes, or a sprinkle or two of cayenne. In our case I opted to keep the dish itself flavorful but not particularly spicy and everyone could add their own “heat” with an assortment of salsas at the table.) Pour the custard mixture over the enchiladas, distributing evenly over the whole pan.
Use a large spoon or spatula to gently press the enchiladas down into the custard mix so that they are fully submerged. Cover with foil and stash it in the fridge overnight. The following morning, about 1-1/2 hours before you want to eat, remove from the fridge and preheat your oven to 350-degrees. If you peek at the enchiladas, you’ll see they’ve absorbed most of the custard mixture and puffed up slightly. You might want to loosen the foil and tent it slightly so that the tops of the enchiladas won’t stick to the foil. Bake in the 350-degree oven for 1 hour. At this point, if you need to “adjust” your meal timing at all (maybe your guests are running late or Christmas gift opening has gone slowly), you can remove them from the oven and let the covered dish sit on the stove-top for up to half an hour before finishing.
To finish off (either immediately or a bit later), remove the foil and sprinkle top with one more cup of grated cheese. Put back, uncovered, into the oven and bake an additional 15 minutes until cheese is melted and starting to brown slightly. Remove from oven and let sit approximately 10 minutes before serving.
If you want, you can serve each individual enchilada, but we find it easier to cut down through the middle of the whole pan, cutting each enchilada in half. Then it’s easier to use a spatula (or pancake turner) to lift out a square — two halves — for a serving.
- 1 pound bulk sausage (spicy or regular, according to your taste)
- 1 bunch scallions (green onions) sliced or one small onion, chopped
- 1/4 c chopped red and/or yellow bell peppers
- 1 small can diced green chiles
- 3 cups shredded cheese (divided into 2 cups and 1 cup)
- 8 flour tortillas (9" is ideal)
- 6 eggs
- 1 c (half-pint) cream
- 1-1/2 c milk
- 2 TBSP salsa (plus additional if desired for serving)
- 1/2 TSP salt
- Oil or non-stick spray for 9" x 13" baking pan
- Brown the ground sausage over medium heat. Break up into smallish chunks.
- When nearly cooked, add chopped scallions and sauté to cook onions and finish cooking sausage.
- Add chopped bell pepper and canned chiles. Mix.
- Let mixture cool briefly and stir in 2 cups shredded cheese.
- Spoon mixture down middle of a tortilla, roll up and place seam-side down in greased 9" x 13" baking dish. Repeat with remaining tortillas until mixture is gone and pan is full.
- Whisk eggs, cream, milk, salsa, salt, and pepper together. When thoroughly combined, pour over enchiladas in baking dish. Press lightly to be sure all enchiladas have been submerged in the custard mix.
- Cover tightly with foil and put in refrigerator overnight.
- TO COOK THE FOLLOWING MORNING: 1-1/2 hours before you want to eat, remove baking dish from fridge. Preheat oven to 350-degrees.
- Lift foil off enchiladas and "tent" slightly so that enchiladas don't stick to the foil while baking. Bake in oven for 1 hour.
- After one hour remove from oven and take off foil. Sprinkle with remaining 1 cup of cheese and return (uncovered) to oven for 15 minutes. Remove from oven and let stand for 10 minutes. Cut and serve, ideally with sour cream and salsa(s).
Excellent (and a pretty plate) served with roasted potatoes which can cook in oven alongside the enchiladas and a mixed fruit salad.