I have mentioned before that we have backyard chickens – we love our chickens! But we really love having fresh eggs all the time. Sometimes we end up with a few too many though, so I try to come up with a creative way to use lots of them all at once. This time that turned into Breakfast Enchiladas – a delicious ham, pinto beans, and homemade ranchero sauce wrapped in a tortilla and covered with eggs, cheese and bacon!
The ranchero sauce is the star of this dish – and you are going to want to use it for lots of other dishes. You could use it for a more traditional enchilada – like chicken or pork. You can also make it and let it cool all the way then pour it oven a delicious southwest salad. It makes a wonderful dipping sauce for chicken strips! It has a bit of a kick on its own, but when you put it all together it mellows out just enough.
I did not serve this with a side dish because it is rather filling. The ham, eggs, beans, cheese, and bacon give it quite a bit of protein. If you needed to serve a few more people or you want to make sure you have some leftovers – you could do a side of Mexican rice (rice, chicken stock, green chilies, tomato sauce).
Now Let’s Get Cookin’!
- 18 Flour Tortillas 8-inch
- 2 cup Ham diced
- 1 15oz can Pinto Beans drained
- 12 Eggs beaten
- 2 cups Cheddar Cheese shredded
- 1 tsp Cumin
- 1 tsp Salt
- 1 tsp Pepper
- ½ lb Bacon cut into ½inch pieces
For the Ranchero Sauce
- ¼ cup Avocado Oil
- ½ cup Chicken Broth
- 2 Roma Tomatoes diced
- 2 Garlic Cloves minced
- ½ White Onion minced
- 1 7oz can Chipotle Pepper in Adobo Sauce diced
- 3 tbsp Lime Juice
- 1 tsp Oregano
- 1 tsp Chili Powder
- ½ cup Cilantro chopped
- Prepare all of the ingredients. Preheat oven to 400deg.
- In a saucepan over medium-high heat, add all ingredients for ranchero sauce. Cook for 5 minutes, stirring occasionally. Reduce heat to low and simmer for 10 minutes. Transfer to bowl and blitz with immersion blender until smooth.
- In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
- Combine the pinto beans, ham and ranchero sauce. Spoon a portion into each tortilla, sprinkle with cheese and roll up. Line up in 13×9 baking dish until full.
- Combine eggs, salt, pepper, and cumin. Pour over top of enchiladas. Top with remaining cheese and bacon. Place in oven and bake for 30 minutes. Let sit for 5 minutes before serving.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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