Ingredients with Measurements:
- 12 corn tortillas
- 1 pound breakfast sausage
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 ounces) enchilada sauce
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook breakfast sausage over medium heat until browned and cooked through. Drain excess fat and set aside.
3. In the same skillet, add diced red and green bell peppers, onion, olive oil, chili powder, cumin, garlic powder, salt, and black pepper. Cook until vegetables are tender, about 5-7 minutes.
4. Add cooked breakfast sausage to the skillet with the vegetables and stir to combine.
5. Pour half of the enchilada sauce into the bottom of a 9x13 inch baking dish.
6. Layer 6 corn tortillas on top of the enchilada sauce, overlapping as needed.
7. Spoon half of the sausage and vegetable mixture on top of the tortillas.
8. Repeat layers with remaining tortillas and sausage mixture.
9. Pour remaining enchilada sauce over the top of the casserole.
10. Sprinkle shredded cheddar cheese over the top of the casserole.
11. Cover with foil and bake for 20 minutes.
12. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
13. Garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 412
Fat: 26g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 1079mg
Carbohydrates: 24g
Fiber: 4g
Sugar: 4g
Protein: 20g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for breakfast sausage.
- Red and green bell peppers can be substituted with any color bell pepper or poblano pepper.
- Shredded Monterey Jack cheese can be substituted for cheddar cheese.
- Flour tortillas can be substituted for corn tortillas.
Variations:
- Add black beans or corn to the sausage and vegetable mixture for added texture and flavor.
- Top with sliced avocado or a dollop of sour cream before serving.
- Use a different type of enchilada sauce, such as green or mole, for a different flavor profile.
Tips and tricks:
- To make ahead, assemble the casserole up to step 9 and refrigerate overnight. Bake as directed the next day.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This casserole can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 375°F for 20-25 minutes, or until heated through.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve with a side of fresh fruit or a green salad.
Garnishes:
Chopped cilantro
Pairings:
Fresh fruit, green salad, coffee, orange juice
Suggested side dishes:
Fresh fruit, green salad
Troubleshooting advice:
If the casserole is too dry, add a little more enchilada sauce or a splash of chicken broth before baking.
Food safety advice:
Make sure to cook the breakfast sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Enchiladas originated in Mexico and are typically made with tortillas filled with meat, cheese, or beans and topped with a chili sauce.
Flavor profiles:
Savory, spicy, cheesy
Serving suggestions:
Serve hot out of the oven with a side of fresh fruit or a green salad.
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