Over that weekend we were having brunch company, trying to figure out what to make, hubby started me thinking along the lines of breakfast burritos, well it turned into Breakfast Enchiladas and they were awesome. Very easy actually and I can’t believe I haven’t thought of it before.
Coat the bottom of a 13X9 pan with enchilada sauce, set aside. Then take a can of cream of mushroom soup and 8-16oz of sour cream(depending how much sour cream you like–I used what I had left of a 16oz container), and mix those in a bowl and set aside.
Now for the filling, you can use any of the following, I used eggs(12), drained-squeezed spinach(frozen), a couple handfuls, chopped up canned mushrooms–didn’t have any fresh, drained-squeezed canned tomatoes–I needed the fresh for other things later in the day, hey I said this was a last-minute change 🙂 We also had some sausage crumbles in the freezer. Mix all that together, and scramble in the fry pan. Make sure everything is well-drained or it will all separate and not be nearly as good. I had to split it in a couple different batches, when it came out of the pan, I layered with cheddar cheese and put a plate over so it would melt. Then when the mixture was all done, I scooped it into the shells, put them in pan, put the cream sauce over the top, covered with foil, put in 350 oven for say 20 minutes, then added cheddar on top, turn off oven and put back into oven until the company comes. Now if it starts to get crusty on the top throw the foil back over the top.
Or if you don’t want to do the oven thing, we had extra and were starving so we used the extra shells, stuffed the scramble in, used the cream sauce and a little salsa and ate them like that, that was awesome as well.