Breakfast Enchiladas with Tomatillo Sauce

From the kitchen of One Perfect Bite...While you won't be whipping this up for breakfast every Sunday morning, it's a fantastic dish to serve for a special breakfast or holiday brunch. From the perspective of a hostess, it's a great recipe to have on hand because the enchiladas can be made and assembled the night before serving and simply baked off when needed. I must admit the Silver Fox and I are not fans of corn tortillas, so I substitute the flour variety when I make this dish for the two of us. Purists will tell you this makes the enchiladas gummy, but I have not found that to be the case. If you like a hot enchilada sauce, you'll want to up the quantity of jalapenos that you use to make your sauce. The sauce used here is mild, and while I prefer milder varieties of sauce for breakfast, I realize that my preference is not shared by all. You'll have to experiment to find the quantity of chiles needed to set your palate on fire. Remember that the seeds and membranes of the chiles are a guaranteed way to increase the heat without increasing quantity, so start there. While the ingredient list is long, the enchiladas are not difficult to make if you work through the recipe a step at a time. I usually make the sauce a day before I assemble the enchiladas and I have been known to use a store-bought sauce when I'm pressed for time. I know those of you who try this recipe will be pleased. Here is how this breakfast entree is made.

Easy Black Bean Spinach Enchiladas

From the kitchen of One Perfect Bite...This is a simple dish that I make for lunch when we are at the lake, or for day game when we are home and I have a gang in the living room. The enchiladas, which are inexpensive to make, can be prepared in 15 minutes, and on the table in less than an hour. They are perfect for informal family meals or occasions when friends drop by. Chances are you have everything you need to make them in your pantry, but if it is at all possible, I'd like to suggest you make the enchiladas with fresh corn kernels. It adds a bit of work and mess to the endeavor, but I think you will find it time well spent. Having said that, frozen or canned corn can be used if that is all you have on hand and you will still have a meal worthy of your family and guests. These are not highly spiced enchiladas, so children will usually eat them without complaint, and because they are meatless, they make a great entree for a Meatless Monday meal. I do hope you'll give this simple recipe a try. The spinach makes them a bit unusual, but it adds color and contributes unique flavor and texture to the enchiladas. Here is how they are made.

Tomatillo Shrimp Enchiladas

From the kitchen of One Perfect Bite...For good or ill, the food from my summer kitchen is simple and easy to prepare. This dish, made for teens by teens, is no exception, and I think those of you who have, or will be entertaining young adults this summer might want to keep it in mind. It requires no special equipment to make, so, in addition to being child friendly, it's also a perfect dish to prepare in a poorly equipped camp or rental cottage kitchen. The recipe lends itself to manipulation, so it can be halved or doubled as circumstances demand. The ingredients required to make it can be found in any large grocery store, and it takes very little time to prepare. You'll need about 40 minutes to get this dish from the chopping block to the dinner table, where I guarantee it will be well-received. I do hope you'll give this family friendly gem a try. Here is how it's made.