Southwest Breakfast Burritos + Memorial Day recipes for the Grill

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. 

Planning to inaugurate your grill over the Memorial Day weekend? Consider Flank Steak Fajitas, terrific party fare. Here are dozens of other well-tested recipes for the grill. 

Recipe: Southwest Breakfast Burritos

Ingredients

• 12 large eggs
• 1 tablespoon unsalted butter or canola oil, plus additional oil or cooking oil spray as needed for greasing baking pan.
• 8-10 small (8-9 inch) tortillas (flour, corn or wheat)
• 2-3 (4 ounce) cans chopped green chilies, mild or spicy
• 8 ounces enchilada sauce, green or red
• 2-3 cups shredded Monterey Jack
• Chopped cilantro, optional
• Your favorite hot sauce, for passing

Instructions

1. Pre-heat oven to 375 degrees.
2. In a large bowl, whisk eggs until combined. Heat a large skillet over medium heat. Heat butter or oil, add eggs, and cook, tossing gently, until fluffy and firm, but not completely cooked; about 3 minutes. (Eggs will continues cooking in the burritos.) Stir one can of chilies, with their liquid, and 1 cup cheese into the eggs. Season to taste with kosher salt and freshly ground pepper, if desired.
3. Coat or spray a casserole or baking dish, large enough to accommodate the burritos, with oil or cooking oil spray. Evenly divide eggs into tortillas and sprinkle 1-2 tablespoons of cheese on top of the eggs. Roll up the tortilla with the eggs and cheese inside. lining them up in the pan, seam side down.
4. Stir another can of chills into enchilada sauce. Taste sauce, and add another can of chilis, if desired. Cover burritos with enchilada sauce and sprinkle with remaining cheese Bake, uncovered in middle rack of oven for 20 minutes, or until cheese is melted.

Number of servings (yield): 6

Active Time: 20 minutes

Bake Time: 20 minutes

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