Breakfast Enchiladas With Mushroom Sauce Recipe

Total Time: 55 minutes

Cuisine: Mexican

Ingredients:

  • oregano
  • salt
  • cumin powder (jeera)
  • butter olive oil
  • black pepper powder
  • flour (maida)
  • virgin olive oil
  • cloves garlic
  • red chilli flakes
  • red yellow green bell pepper (capsicum)
  • onion
  • dried oregano
  • cheddar cheese
  • vegetable stock make sauce
  • mixed vegetables (peas
  • button mushrooms
  • eggs
  • tortillas

Instructions:

  • To begin making the Breakfast Enchiladas with Mushroom sauce first make the sauce
  • Heat butter or oil in a pan
  • Add the garlic and onion and saute till the onions turns translucent
  • Add the mushrooms and cook till they sweat
  • Sprinkle the flour and stir
  • Add salt and pepper and stir for about 10 seconds
  • Add vegetable stock as required (about 1 cup) and whisk
  • Cook for a minute and turn off the heat
  • Cool and blend the mushroom mixture to a smooth paste
  • Heat 1 tablespoon olive oil in a pan
  • Add the garlic and onion and saute till the onions turns translucent
  • Add the coloured pepper and vegetables and toss until they becomes soft
  • Add cumin powder, chilli flakes, oregano, salt and stir
  • Add the eggs and whisk till you get a soft scramble
  • Take it off the heat
  • The next step is to assemble the breakfast enchiladas
  • Pre-heat the oven to 180 deg C
  • Grease a 7 inch baking dish
  • Spread little mushroom sauce at the bottom of the baking dish
  • Fill each tortilla with the egg-vegetable mixture, roll up and place in the baking dish
  • Cut the rolls if required to fit the size of the baking dish
  • Spread the remaining sauce over the rolled up tortillas and top with the cheese
  • Bake for about 15 minutes or till the cheese melts
  • Garnish with fresh oregano (if using) and serve immediately
  • Serve Breakfast Enchiladas with Mushroom Sauce along with Cold Coffee Smoothie and Fresh Fruit bowl for weekend breakfast