Southwestern Quichiladas

Southwestern Quichiladas Recipe - overnight breakfast enchiladas - tortillas full of sausage, Rotel and cheese with an egg and half of and 1/2 combination poured over pinnacle - assemble the night before and pop in the oven for an clean breakfast! pinnacle with salsa to kick it up a notch. high-quality for overnight visitor or college morning breakfast.

Quichiladas are one among our favorite dishes.  We made another version of this dish ultimate year (right here) and cherished it !  I changed it up a piece this time and took a Southwestern spin on the dish.  I used sausage and Rotel tomatoes instead of the original ham and cheese.

Southwestern Quichiladas

Right.  We each clearly loved it!  The dish is assembled the night time before and baked the next morning or night.  i love those styles of meals!  We ate this for dinner, however this will a excellent dish to make for overnight guests.

Southwestern Quichiladas Recipe - overnight breakfast enchiladas - tortillas filled with sausage, Rotel and cheese with an egg and 1/2 and half aggregate poured over top - collect the night before and pa within the oven for an clean breakfast! top with salsa to kick it up a notch. notable for overnight guest or school morning breakfast.

Southwestern Quichiladas

INGREDIENTS:

  • 1 lb sausage, cooked and crumbled
  • 1 (10-oz) can Rotel tomatoes, drained
  • 2-1/2 cups shredded cheddar cheese, divided
  • 6 eggs
  • 2 cups half and half
  • 10 flour tortillas

INSTRUCTIONS:

  1. Assemble this casserole the night before and bake it in the morning.
  2. Spray a 9x13-inch pan with cooking spray. Set aside. Mix together sausage, Rotel tomatoes and 2 cups of cheddar cheese. Divide meat and cheese mixture between tortillas. Roll up each tortilla and place seam side down in baking dish.
  3. Whisk together half and half and eggs. Pour over tortillas. Cover and let sit overnight.
  4. When ready to bake, preheat oven to 350ºF. Bake covered for 30-40 minutes. 
  5. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 5-10 more minutes, until cheese is melted. Top with salsa if desired.

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