Oh my goodness, amazing people! Let me tell you about this absolutely divine Mexican breakfast that’ll make your taste buds dance the salsa! As a total breakfast enthusiast (and yes, I’ve been known to eat breakfast for dinner too – no judgment, please!), I’m super excited to share this crowd-pleasing recipe that’ll have your family begging for seconds.
Let’s dive into my Huevos Rancheros Enchiladas Verde – a perfect fusion of traditional huevos rancheros and enchiladas that’ll make your morning spectacular! Trust me, this recipe is so good, you might want to marry it! 💃
Ingredients (serves 4):
– 8 corn tortillas
– 6 large eggs
– 2 cups salsa verde (homemade is best, but store-bought works too – I won’t tell!)
– 1 can black beans, drained
– 1 cup Mexican blend cheese
– 1 ripe avocado
– Fresh cilantro
– Sour cream
– Queso fresco
– Salt and pepper to taste
Y’all, before we continue, don’t forget to follow me here on NewsBreak for more mouthwatering recipes that’ll make your kitchen the hottest spot in town! Now, let’s get cooking!
Instructions:
1. First, lightly fry your corn tortillas until they’re just flexible – about 10 seconds each side. Don’t get them too crispy, sweeties! We want them pliable enough to roll.
1. In a large skillet, warm those black beans with a pinch of cumin (my secret weapon!). Keep them warm while we prep everything else.
1. Now for the fun part! Scramble those eggs nice and fluffy. Pro tip: add a splash of heavy cream for extra richness. Your arteries might not thank you, but your taste buds sure will!
1. Assembly time! Fill each tortilla with scrambled eggs and black beans, roll them up, and place them seam-side down in a baking dish.
1. Pour that gorgeous salsa verde all over your enchiladas. Don’t be shy – really get it in there! Top with cheese and pop it in the oven at 375°F for about 15 minutes, or until the cheese is melty and bubbly.
1. While it’s baking, dice your avocado and chop some fresh cilantro. (And maybe do a little kitchen dance – I won’t judge!)
Ladies and gents, if you’re loving this recipe so far, make sure to drop a comment below! I’d love to hear your thoughts and any tweaks you might add to make it your own. And don’t forget to follow me for more delicious recipes that’ll make your kitchen the place to be!
When your enchiladas are done, top them with diced avocado, a dollop of sour cream, crumbled queso fresco, and fresh cilantro. I like to add a few pickled jalapeños for an extra kick – because life’s too short for bland breakfast!
This dish is perfect for weekend brunches, impressing overnight guests, or just treating yourself because you’re worth it! It’s also great for meal prep – if you can resist eating it all at once!
Remember, cooking should be fun, so don’t stress too much about making it perfect. As long as there’s cheese and eggs involved, how bad could it be? 😉
Before you run off to make this amazing breakfast, don’t forget to hit that follow button for more delicious recipes! And pretty please, drop a comment below telling me how this turned out for you – sharing is caring, after all! Whether you’re a kitchen novice or a seasoned pro, I’d love to hear from you!
Until next time, keep cooking and keep it sassy! XOXO 💋
