Breakfast Enchiladas
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From: Kelly~WA
Serves 2
4 slices of avocado for garnish
1 serrano chili minced very fine
1/2 cup Farmers cheese, grated
2 eggs
2 corn tortillas
1/4 cup chopped zucchini squash
1/4 cup chopped tomato
1 tablespoon Pepitas (pumpkin seeds)
White Sauce:
1 heaping tablespoon flour
2 tablespoons butter
3/4 cup chicken broth
1/2 cup milk
Salt and pepper to tasteMake the white sauce by melting the butter over medium heat. Stir in
the flour to form a paste. Add the chicken broth, milk, salt and pepper
and stir constantly until it thickens. Stir in the serranos and simmer on
low heat while preparing the rest of the dish.
Scramble the eggs with the diced squash, tomato and pumpkin seeds.
Pat the tortillas with wet hands to moisten and place on a preheated
hot grill or skillet, turning after 30 seconds. Heat on the second side
30-40 seconds.
Place the tortillas on a serving plate and spoon the cooked egg mixture down the center of each tortilla, rolling the tortillas around the eggs and rotating so the seam side is down. Pour the sauce over the enchilada, sprinkle with cheese, garnish with the avocado slices and serve
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