Breakfast Enchiladas

Sunday Brunch

Breakfast Enchiladas

This is fucking good. Sunday brunch is always some concoction I make from leftovers from the previous week. In this case, we had some boneless pork ribs that Jenn had grilled with a spicy rub from the night before.

1 onion
1 bell pepper (I used half a green and half a yellow)
1 jalapeno (seeded and diced)
2 pork ribs (cooked- leftovers from the night before)
3-4 eggs
sour cream (low fat)
cream (non-fat half-and-half)
Ground Dried Chipotle spice
Roasted Ground Cumin
Parsley
Cilantro
12-14 corn tortillas
1 ½ limes
Shredded cheese (we used low fat mozzarella)

Saute diced onions and peppers in olive oil. Dice the rib meat and add to the onions and peppers (I guess you could use leftover chicken as well).

Mix eggs, some sour cream, and cream (I use a giant measuring cup to do this-- I put the eggs in first, then add equal amounts of sour cream and cream to double the egg mixture-should be about 2 ½ cups). Add the ground chipotle and cumin (1 tsp each? I just kind through some in). Squeeze ½ lime into the eggs.

Add the egg mixture to the pan. Add some parsley and cilantro right as the eggs are mostly cooked. Remove from heat (it's OK for the eggs to be a little under done,we're going to bake this).

Speaking of baking....Set the oven to 450.

Heat tortillas (I use the microwave),then fill them and place them in a 6 x 9 baking dish sprayed with cooking spray. Spray the enchiladas with cooking spray on top as well. Top with cheese. Bake for 12-15 minutes.

Now, here's the part that, as my daughter put it, "makes the party in your mouth."

While the enchiladas are in the oven, mix 1 cup sour cream, the juice from 1 lime, parsley, a dash of salt,1 tsp or so of ground chipotle, and a dash of hot sauce. Serve as a garnish. I also put out some more fresh parsley, salsa, and chopped green onions. Eat it. It's good.