My step-son’s wedding was last weekend, so my daughter, Greta, came in from Chicago and stayed at our place for the two-day festivities. Having been out-of-town all week, I never had a minute prior to her arrival to make her favorite meals and treats. I wasn’t about to go grocery shopping after she arrived, so relied on cheeses, crackers, and frozen foods to fill in the crevices between dinner parties.
I wanted to share just one (less boisterous) freshly made meal with Greta before she left. So while everyone slept in on Sunday morning, I bolted to a neighborhood grocery, then whipped up these yummy enchiladas. Total time from leaving for the store to pulling these out of the oven, less than 90 minutes.
This recipe was shared with me by a friend, Brenda Paulsen, who made green chili huevos for a brunch last fall. Brenda’s from Arizona, and this is a favorite Southwest brunch recipe from her mom’s kitchen.
Trust me. If you make a similar version of this recipe, you will make it again. It’s quick to assemble – can even be made in advance and refrigerated prior to baking – it’s cost-effective, and a hand’s down crowd-pleaser, particularly after a night of revelry.
Brenda’s recipe was easy to switch up, and you can ramp up the heat, or not, according to palates. I used mild chilies and passed the hot sauce. I also used one of the Frontera brands of red (roasted tomato) enchilada sauce. Brenda used a green (tomatilla-based) sauce, which was not available to me at the store I shopped. I do adore tomatillas, but it’s all good, and I sent Greta back to Chicago with the leftovers.
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design. The past 30 years have witnessed a raucous race from my professional to home kitchen - persnickety customers, petulant children and piles of dirty dishes lie in my wake. And the dinnerFeeds - well - they are my story. More about Peggy and this site...
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