We love these! And, of course, you can always add meat to them, if you wish.
Susan
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Cindy Ray
Sent: Tuesday, August 8, 2017 7:51 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Paradise Cafe's Breakfast Enchiladas
Yum! Not sure I will ever make it, but it is a grand recipe. I dont know if
I ever had it.
Cindy
From: blindcooks-bounce@xxxxxxxxxxxxx
<mailto:blindcooks-bounce@xxxxxxxxxxxxx>
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Susan Tabor ;(Redacted
sender "souljourner" for DMARC)
Sent: Monday, August 7, 2017 10:46 PM
To: blindcooks@xxxxxxxxxxxxx <mailto:blindcooks@xxxxxxxxxxxxx>
Subject: [blindcooks] Paradise Cafe's Breakfast Enchiladas
These are so delicious! Enjoy!--Susan
Paradise Café's Breakfast Enchiladas
ingredients:
1/2 onion, diced
1/2 green pepper, diced
1 jalepeno pepper, diced fine
oil for sauteing
12 oz. cream cheese
3 or 4 eggs
8 oz cheddar cheese, grated
8 oz swiss cheese, grated
1 tsp dynomite (sea salt, white pepper, garlic powder)
1 tsp ground cumin
corn tortillas
cooked rice and pinto beans on the side
garnish: sauteed green onions, green peppers, and tomatoes, sour cream,
guacamole, and or salsa
for filling: saute diced onion, green pepper, and jalapeno in a small amount
of oil until they soften. Remove from heat and allow to cool.
In a large mixing bowl beat cream cheese to soften. Beat in eggs, one at a
time, until mixture is relatively smooth.
By hand, stir in grated cheeses, sauteed onions and peppers, and seasonings
to cream cheese mixture until well combined. You may adjust seasonings to
taste, at this point.
Cover and chill mixture a few hours to thicken. You can do this a day ahead
if you want
to assemble:
Brush corn tortillas lightly with oil so they will be pliable.
Roll each tortilla with up to 1/4 cup chilled filling. Place side by side
in a flat dish to hold until cooking. A glass oblong baking dish works
great. Fill and roll tortillas until all filling is used. This step can be
done a few hours in advance. Cover and keep chilled.
to cook:
Saute enchiladas in a heavy skillet, 2 or 3 at a time, on both sides, until
they are golden on the outside and filling is puffy and melted on the
inside.
to serve:
Place 2 or 3 enchiladas on a plate. Top with sauteed onions, peppers, and
tomatoes, or salsa.
