Egg Enchilada Casserole

Lately we have been on a Mexican food kick around here. For breakfast yesterday I decided to cook up my take on my Grandmothers egg enchiladas.

She always used diced green chilies and Taco Bell mild sauce but I’m going with Las Palmas Green Chile enchilada sauce.

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I have always saved and saved any packet of Taco Bell Mild sauce to make these and still do, but today I had the Green Chile enchilada sauce left over and wanted to use it. (Plus i kinda don’t like the chile skins and seeds in the diced green chilies)

So here goes!

Egg Enchilada Casserole

8 Eggs
1/4 C. Heavy Cream
6 to 10 corn tortillas
1/2 Large can Las Palmas Green Chile Enchilada sauce
2 C. Grated Cheese
Salt and pepper

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• Cover bottom of a baking dish with the enchilada sauce and cover with corn tortillas.

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• In a bowl, beat 6 eggs with heavy cream, salt, and pepper.

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• Scramble eggs over med/low heat until almost set.

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• Mix 1/2 C. Grated Cheese and 1/2 C Enchilada sauce into your eggs. Combine and warm until warmed through.

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• Add to your baking dish layered on the corn tortillas

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• Cover with more cheese (if desired, I didn’t) and corn tortillas.

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• Top with enchilada sauce and cheese.

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• Bake uncovered at 350. For 20-30 minutes, or until the cheese is throughly melted.

Can serve with Bacon, breakfast potatoes (I will post these soon), or your families favorite breakfast foods.

Enjoy!

Also check out:

Echo’s Friends’ Cookies Website and Facebook Page!

Filmmaking & Cookiebaking’s Instagram

Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site

Dinner: Sour Cream Chicken and White cheese Mac & Cheese

One night Lindsey and I were making dinner but couldn’t decide what to make, she jumped on Pinterest while I looked to see what supplies we had. She found this:

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So we made it our way!

PARMESAN SOUR CREAM CHICKEN

• Mix 1 C. Sour Cream, 1/2 to 1 C. Grated Parmesan Cheese, Dill, Diced Garlic, salt, & pepper together.

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• Put halved chicken breasts into a shallow baking dish.

• Cover Chicken well with sour cream mixture.

• Sprinkle on 1 C. Breadcrumbs (or a light layer). And a little more Parmesan.

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• Bake @ 350 until it reaches an internal temperature of 165.

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Triple White Cheese, Mac & Cheese

• Boil you favorite macaroni until Al Dente.

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• Grate 1 lb Jack cheese, a small block of Aged White Cheddar, & some more Parmesan.

• Open 1 small
Container Feta
.

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• Grab a sauce pan, make a roux 1/2 C. Flour and 1stick (1/2 C.) Butter.

• Cook over Med/Low heat for approx 5 minutes. (You want this to stay a light roux)

(Sorry I didn’t really photo this cuz I’m lame!)

• Add 2 C. Milk & all your cheese.

• Stir until melted and gooey.

•Mix with your cooked pasta. Pour into your dish of choice.

• Top with a little more cheese, Parmesan if you have it!

• Bake 20 minutes @350.

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My Thanksgiving Table and Menu

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Happy Thanksgiving!!!!

For this wonderful holiday I am making dinner and my family is coming to town!

First of the menu:
(This year no turkey, yes we are weird, but my family tends to prefer ham so I’m going with that)

Ham (from trader joes)
Cornbread Stuffing (my Grandma’s recipe)
Macaroni and cheese (my Grandma’s recipe)
Corn Bread casserole (my fav! Got this recipe from a friend that made it for thanksgiving a few years back)
Homemade garlic, herb Mashed Potatoes with Gravy (of course)
Hawaiian sweet rolls
Green bean casserole (added to my thanksgiving menu last year)

Pecan pie cheesecake
Mud pie
Pecan pie

Now here is my table with two of my covered pumpkins.

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I hope you all have a wonderful thanksgiving, how ever you choose to celebrate!
I would love to hear your comments, how you spent thanksgiving, see your decor, and what you ate!

Labor day weekend and Sunday afternoon Chilaquiles

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This weekend we didn’t go out of town, we decided to spend it here at home going out to dinner and enjoying random things the south bay has to offer.

Saturday we went to get coffee with friends, swam for a short time, then decided to go to Mulligans and play Mini Golf. Which turned out to be a lot of fun!

Here’s the guys riding the go karts.

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Sunday we spent more time at home, I made pancakes for breakfast (because I wanted to use my fresh farmers market blueberries), made chilaquiles for lunch, and saw 2016 Obama’s America.

So on to the chilaquiles, I had never had chilaquiles until about 6 months ago. Now I have had it a few times and I really like it. I decided to make mine with some extra veggies i had from the farmers market.

#1 – Cut up veggies ( I used mushrooms, bell pepper, and squash)

#2 – Sauté with a little oil, season to taste. ( I used salt, pepper, garlic salt, and chili powder)

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#3 – While that is sautéing, whisk eggs with a little salt and pepper and set aside.
(I love these Rhode Island Red eggs I got from the farmers market)

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#4 – When the veggies are cooked to your liking remove them. (they will be added back in later)

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#5 – Add a little more oil to your hot pan.

#6 – Add day old tortilla chips. Sauté for 3-5 minutes in the oil.

#7 – Add your favorite tomato sauce or salsa and cook 3-5 more minutes.

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#8 – Scooch the chip mixture over in the pan…

#9 – Add your eggs. Carefully scramble.

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#10 – While doing that I added a little hot sauce to the chip side.

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#11 – Keep gently scrambling eggs till set.

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#12 – Now that the eggs are set, mix with chips mixture.

#13 – Add the veggies back in, and mix.

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#14 – Add lots of cheese and mix in.

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#15 – Top with more cheese and a little fresh green onions.

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#16 – Enjoy!!

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How did you spend your Labor Day weekend?? Share as a comment or link up your blog post!