Jump to Recipe Print Recipe

Breakfast Enchilada Bake

If you love enchiladas and you also happen to love breakfast, then do we have a recipe for you. These breakfast enchiladas are the saucy, spicy and very filling meal of your dreams. This dish will certainly feed a crowd, and for our family, this really hits all of our favorite flavor profiles. This bake is another example of a meal we eat for breakfast, lunch or dinner because it’s versatile and delicious no matter the time of day. You can mix and match what toppings you have, add some leftover meat for extra protein or add some cheese if you tolerate it. It’s a customizable dish that will end up delicious no matter what.
Share on Facebook Print Recipe

Ingredients

yield: 6 servings

  • 1 tbsp 15 ml avocado oil
  • ½ cup 80 g diced sweet onion
  • 2 cloves garlic finely chopped
  • 1 28-oz [784-g] can organic diced fire-roasted tomatoes, undrained
  • 1 8-oz[240-ml] can organic tomato sauce
  • 2 tsp 12 g fine sea salt, plus additional as needed
  • 2 tsp 4 g ground cumin
  • 1 tsp dried oregano rubbed
  • ¼ tsp chipotle chili powder
  • ¼ tsp black pepper plus additional as needed
  • 1 7-oz [196-g] can Herdez® Salsa Casera or salsa of choice
  • 2 cups 480 ml unsalted chicken bone broth
  • 14 oz 392 g canned diced green chilies
  • Juice of 3 medium limes
  • ¼ cup 60 ml nondairy milk of choice
  • 2 tbsp 16 g cassava flour
  • Avocado oil spray as needed
  • 3 4½-oz [126-g] bags sea salt plantain chips, plus additional for serving
  • 1 small bunch fresh cilantro roughly chopped (optional)
  • 2 to 3 green onions roughly chopped (optional)
  • Thinly sliced olives optional
  • 3 to 4 large eggs
  • Chipotle chili powder as needed (optional)
  • Guacamole for serving
  • Chipotle-Tomatillo Salsa for serving

Instructions

  • Warm a 3-quart (2.
  • 9-L) saucepan over medium heat.
  • Add the avocado oil, swirling the saucepan to coat the bottom with the oil.
  • Add the onion and cook it for 8 to 10 minutes, stirring it occasionally, until it is soft and the edges are just browned and caramelized.
  • Add the garlic and cook the mixture for 1 to 2 minutes, until the garlic is fragrant, making sure not to burn it.
  • Add the diced tomatoes with their liquid, tomato sauce, salt, cumin, oregano, chipotle chili powder, black pepper, salsa, bone broth, green chilies and lime juice.
  • Carefully stir the ingredients together until they are well combined.
  • Let the mixture simmer for about 15 minutes so the flavors can mingle.
  • If you like a smoother sauce, at this point, you can use an immersion blender or a food processor to puree the mixture until it is smooth.
  • To thicken the sauce, make a slurry by stirring together the nondairy milk and cassava flour in a small bowl.
  • While whisking the sauce, slowly pour in the slurry; the mixture should thicken up as you whisk.
  • Stir the sauce to ensure everything is evenly combined, then remove the saucepan from the heat and set it aside.
  • Preheat the oven to 400°F (204°C).
  • Spray a 12-inch (30-cm) oven-safe skillet with the avocado oil spray.
  • Pour 1 to 1½ cups (240 to 360 ml) of the sauce in the bottom of the skillet and swirl it around to fully coat it with the sauce.
  • Empty 1 bag of the plantain chips into the skillet and distribute them evenly.
  • Pour about 2 cups (480 ml) of the sauce over the plantain chips.
  • Using two forks, move the chips around to coat them well.
  • Repeat this process with the other 2 bags of plantain chips.
  • If you have a little sauce left over, you can add a little more on top.
  • Garnish the chips with the cilantro (if using), green onions (if using) and olives (if using).
  • Cover the skillet with foil and bake for 20 minutes.
  • Remove the skillet from the oven and remove the foil.
  • Carefully crack the eggs onto the top of the dish, spacing them evenly.
  • Season the eggs with additional salt, black pepper and the chipotle chili powder (if using).
  • Bake the eggs, uncovered, for 8 to 10 minutes, until the egg whites are set but the yolks are still runny and the sauce is bubbly around the edges.
  • Remove the skillet from the oven and let the enchilada bake cool slightly before serving; it will be very hot and it will slice better if you give it some time to set.
  • Serve it by cutting a slice or simply spooning it out onto individual plates with additional plantain chips, guacamole and Chipotle-Tomatillo Salsa.
  • Store any leftovers in the fridge for about 1 week.
————————————————————————————————–
Course Breakfast
Diets Paleo