Sometimes you just need a quick meal and this one is fast and healthy. I usually have these few items on hand and have made Stovetop Enchiladas for breakfast, lunch, and dinner!
Yep, that’s all you need! You can add lettuce and tomato, leave out the cheese or avocado, switch the sauce to green. See how easy?
Here’s what you do.
Set a saucepan that is roughly the size of your corn tortilla over med/low heat on the stove. Pour enough sauce over the bottom to cover, top with a corn tortilla, then an egg, then more sauce.
Cover and let it simmer for about 3 minutes then check your yolk. I like mine runny so 3 or so minutes is perfect.
Remove from the pan, top with cheese, avocado, lettuce, tomato, sour cream, green onion, sriracha… whatever floats your yolk. 😉
You will want a big spoon to scoop up all the sauce, egg yolk, and melty cheese and the tortilla will be very tender from cooking in the sauce. Oh bliss.
BTW, if you’re gluten free be sure to check the label of your enchilada sauce, most include gluten. Soon I’ll share my recipe so you can make your own!
I am so excited to share this recipe! It’s versatile and crazy delicious. Besides making killer biscuits, it can be used for deep dish pizza, emapanadas, sopapillas, tortillas, breadsticks, pretty much whatever you can think of and it freezes well. Enjoy!
Pour 1 qt./4 cups milk (we use rice milk) into a saucepan. Slowly heat till scalded. Bubbles should be rolling on the sides and under surface but not boiling. Remove from heat and add 1/2 cup sugar and 1/2 cup coconut oil or shortening. Allow to cool then add 2 Tbs yeast. Wait a few minutes to let yeast proof, then add 2 tsp each baking powder and salt, 1/2 tsp baking soda, and 8 cups flour. Stir till mixed or find someone else to do it for you.
Cover and let rise in the refrigerator overnight.
This is what it will look like in the morning after gently scraping down the sides of the bowl.
Turn out onto a floured surface and pat into the general shape of a 9 by 13 Pyrex. Cut into even squares with a knife or pizza cutter.
Pour a generous amount of olive oil into the glass baking dish. Coat each biscuit on all sides with the oil in the baking dish and fit them in side by side.
Allow to rise one hour at room temp.
Bake at 400 for around 30 minutes and tent with foil if the tops start browning too fast. I hope you enjoy this recipe as much as our family does!
Breakfast sandwiches with Denver Biscuits, Morningstar sausage, eggs and cheddar cheese. Good morning!