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.
