Tex-Mex Brunch Week: Making enchiladas near Boston to stave off a move to Texas

Breakfast, holidays, Tex-Mex, lunch, traveling, blogaversary, staying, going – they’re all mixed up this week, which marks a year since the first ever ETW post. We’ve come full circle to brunch again, but this time, my post is flavored by the tastes and temptations of Texas.

Tex-Mex brunch ingredients

By temptations, I don’t mean the “gentlemen’s” clubs just outside the Austin airport (I try to keep things PG-13 on ETW, after all). But I do mean the fantastically temperate winters, less-insane real estate prices, and proximity to my parents. Tim & I were feeling the pull big time while visiting for Christmas, and even more so when our flight home got substantially delayed (“What if we just don’t go back?”).

Reality intervened, however, in the form of our pets, jobs, schools and friends. But when we hosted the latter at our now-traditional New Year’s Eve brunch this past weekend, I couldn’t help sneaking a last Texas hurrah (or hey y’all?) into the menu.

Breakfast enchiladas

Granted, it was only a little bit of Tex-Mex, and brunch still centered around the stalwarts I always make: spinach strata from Smitten Kitchen, chocolate chip banana scones, and various other breakfast-y treats. And in the interest of full disclosure, I managed to mess up one of few Tex-Mex menu items I did make, when I completely forgot to put eggs in the breakfast enchiladas. At least I got the is-it-seven-layers?-I-didn’t-keep-track nacho cups right, judging by how quickly they disappeared.

Nevertheless, the Lonestar representatives provided fuel for a more hours of the crazy pipe dream that is a potential move to Texas. So let me know if you have dreams of SoCo and Mexican free-tail bat colonies when you try out these Tex-Mex brunch recipes, including the enchiladas that I’ve since made correctly (with the eggs):

  • Seven-layer dip and nacho cups from The Girl Who Ate Everything (here) - so smart! Much easier to carry around with you at a party.
  • Tex-Mex pumpkin patties from Family Fun Magazine (here)
  • Jalapeno cheddar scones from Smitten Kitchen (here)
  • Tex-Mex chicken and dumplings from Homesick Texan (here)
  • Spicy shrimp cocktail from My Recipes (here)
  • Mexican eggs Benedict from Prevention Magazine (here)
  • Breakfast enchiladas (recipe follows below)

Before I get to the enchiladas, I should mention that Pinterest was incredibly helpful in finding Tex-Mex recipes, and also this.

Breakfast enchiladas (text file here)

Corn tortillas are tastiest in this recipe, but also a little fussy to deal with because they don’t roll up easily without breaking. You could use whole wheat tortillas instead and skip the microwaving step.

6 servings (1 filled tortilla each), approx. 190 calories each

6 corn tortillas

½ cup refried beans

3 eggs

½ Tbs olive oil

¼-1/2 red onion, diced

1 green bell pepper, diced

½ cup shredded cheese

2 cups salsa

 Heat the olive oil over medium-high heat in a pan. Add the onion, and cook until they are translucent. Add the bell pepper; cook for 3-4 minutes. Remove the veggies from heat.

Lay the tortillas on a plate in between two damp paper towels and microwave for 20-30 seconds. Set up a prep area, and place a heaping spoonful of refried beans on one edge of each tortilla, smearing it to reach from end to end.

Put one sixth of the veggie mixture into each tortilla, on top of the beans. Top each with 1 Tbs of cheese.

Roll the tortilla up, starting with the veggie/bean/cheese side, and put them in a large baking dish, seam side down. Pour the salsa sauce over top liberally so as to fully cover the tortillas (they will bake up hard and crunchy otherwise). Top with any remaining cheese.

Bake the enchiladas for 15 minutes or so, until the cheese has melted sufficiently. Serve with hot sauce, sour cream, avocado or other add-ons.

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