Breakfast Enchiladas
Servings 1 - 2
Equipment
- Small Baking Dish
- Small skillet
Ingredients
- ½ cup enchilada sauce
- 2 small flour or corn tortillas warmed so pliable
- ½ cup refried beans
- ½ cup shredded beef
- ¼ cup Monterrey Jack shredded
- 1 tsp butter
- 1 egg
- ¼ avocado diced
- 2 tbsp fresh cilantro chopped
Instructions
- Make the shredded beef - click the link up above for the recipe.
- Make the refried beans - click the link up above for the recipe.
- Make the enchilada sauce - click the link up above for the recipe.
- Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.
- Pour some enchilada sauce into the bottom of the baking dish.
- Prepare the enchiladas by spreading some of the leftover refried beans down the center of a small flour tortilla. Top the beans with some shredded beef; roll and place into the prepared baking pan. Repeat with another tortilla.
- Pour enchilada sauce down each rolled tortilla and top with some shredded Monterrey jack cheese.
- Bake the enchiladas by covering them with foil and placing them into the oven to bake for 20 minutes.
- Remove the foil and cook for another 5 minutes or until the cheese is completely melted.
- Meanwhile, cook the egg by heating the butter in a small skillet over medium heat.
- Crack the egg into the pan and season with sea salt and freshly cracked pepper, to taste.
- Once the white of the egg is no longer transparent, add the 2 teaspoons of water to the pan and cover with a lid.
- Cook for about 1 minute or until the yolk is clouded over. Don’t overcook or the yolk will be hard.
- To serve, remove the enchiladas from the oven and place the egg on top.
- Top with some diced avocado and chopped cilantro then serve immediately. Enjoy.