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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Egg Enchiladas in Pipian

[heart_this] · Jan 10, 2009 · 36 Comments

Egg Enchiladas in Pipian

I had some pipian leftover from my turkey and pipian meal and I was wondering what I could use it for. The idea that most interested me was using the pipian to make some egg enchiladas for breakfast. It had been a while since I had last had enchiladas and I could just imagine them with a nice layer of golden brown melted cheese on top of the egg filled tortillas covered in moist pipian. I like h savoury foods for breakfast and the pipian egg enchiladas sounded like a great idea. I decided to keep it simple and I just scrambled the eggs (though you could easily use chopped hard boiled eggs) with some green onions for the filing. The enchiladas were pretty easy to make though they did need to bake for a while so they were not a quick breakfast, but perfect for a weekend. I still had a bit of pipian left and spread it out on the plates before serving the enchiladas on top. The egg enchiladas were nice and moist and the pipian worked well with the eggs and of course the cheesed helped as well. It was certainly a tasty breakfast!

Egg Enchiladas in Pipian

Egg Enchiladas in Pipian

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4
ingredients
  • 2 cups pipian
  • 4 tortillas (6-8 inches diameter, I used whole wheat)
  • 6 eggs (scrambled)
  • 2 green onions (chopped)
  • 1 cup cheese (grated)
directions
  1. Spread a bit of the pipian on the bottom of your 8 inch square baking pan.
  2. Dip the tortilla into the pipian.
  3. Place some scrambled eggs onto the tortilla and wrap it up.
  4. Place the egg enchiladas into a baking pan and cover with the remaining pipian followed by the cheese.
  5. Bake in an oven until the pipian is bubbling and the cheese has meted and turned golden brown, about 20-30 minutes.
Similar Recipes:
Chicken Enchiladas in Salsa Verde
Chicken Enchiladas in Mole Sauce
Sweet Potato and Bean Enchiladas
Chorizo and Scrambled Egg Burrito
Huevos Rancheros
Thai Spicy Peanut Chicken Enchiladas

Breakfast, Egg, Food, Mexican, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Marjie says

    January 10, 2009 at 11:58 pm

    I don’t like eggs alone all that well, but I do love all of the interesting things you can do with them!

    Reply
  2. Anonymous says

    January 11, 2009 at 12:12 am

    Yes, that is a TASTY breakfast!

    Reply
  3. ttfn300 says

    January 11, 2009 at 12:56 am

    another fantastic idea!!!

    Reply
  4. VeggieGirl says

    January 11, 2009 at 12:57 am

    Your food photography is always so captivating!!

    Reply
  5. Heather says

    January 11, 2009 at 1:36 am

    mmm. your pipian looks delicious, as do these egg enchiladas! what a great breakfast!

    Reply
  6. LunaCafe says

    January 11, 2009 at 2:14 am

    Kevin, your enchiladas look delish! I am not familiar with pipian so really appreciate your post on that interesting dish. I hope to try it soon. Thanks!

    Reply
  7. Helene says

    January 11, 2009 at 2:16 am

    Kevin, when are you opening a restaurant. I love everything you make. Looks so delicious.

    Reply
  8. Paula says

    January 11, 2009 at 2:46 am

    Yummmmm! These look outstanding. I’m getting caught up on your posts, and your entire theme has just been wonderful …. that pipian, the rice, and now this. I’m a HUGE egg fan and would gobble this up as fast as I could. YUM!

    Reply
  9. Anonymous says

    January 11, 2009 at 2:47 am

    Looks wonderful Kevein..

    Reply
  10. Pam says

    January 11, 2009 at 4:09 am

    The sounds good! I’ve had egg burritos before, but never egg enchiladas. I wonder what the difference is??

    Reply
  11. Katrina says

    January 11, 2009 at 5:12 am

    Everything this week all looks SO good, Kevin! As always!

    Reply
  12. Sharon says

    January 11, 2009 at 8:15 am

    Wow, another great, tasty idea! Thanks for sharing Kevin!

    Reply
  13. pigpigscorner says

    January 11, 2009 at 2:57 pm

    Love the versatility of eggs. Looks and sounds really good! What a great way to start off the day.

    Reply
  14. Hayley says

    January 11, 2009 at 3:12 pm

    What a crative idea. I love eggs, but have never had them in an enchilada, I’ll have to try this out.

    Reply
  15. Dawn says

    January 11, 2009 at 4:03 pm

    God Kevin that sounds insanely good!

    Reply
  16. elly says

    January 11, 2009 at 11:07 pm

    This looks ridiculously good. I love eggs with these kinds of flavors, like huevos rancheros. Mmm, I’m droolng!

    Reply
  17. Lorraine E says

    January 11, 2009 at 11:46 pm

    That looks like the BEST breakfast. I’d jump out of bed for that!

    Reply
  18. MaryBeth says

    January 12, 2009 at 12:41 am

    Looks very interesting Kevin, it sounds like something my husband would really like.

    Reply
  19. We Are Not Martha says

    January 12, 2009 at 5:43 am

    I just realized I had the biggest craving for some eggs. And then I saw this post. Looks soooooo good!!

    Sues

    Reply
  20. Maya says

    January 12, 2009 at 12:20 pm

    A great way to start the day!

    Reply
  21. Chocolate Shavings says

    January 12, 2009 at 12:23 pm

    That seems like a great way to use the Pipian you made!

    Reply
  22. Jeanne says

    January 12, 2009 at 2:49 pm

    Now that looks like the kind of breakfast my husband would *love* on weekends!

    Reply
  23. CECIL says

    January 12, 2009 at 2:51 pm

    Kevin!! I have never had egg enchiladas and mhmh..now I sure will try it. I have been away for a bit, but now I am back and like always, your blog is inspiring. 😀

    Reply
  24. Katie says

    January 12, 2009 at 4:23 pm

    I wish this is what I ate for breakfast this morning but sorry to say it was a cereal bar. This looks so much better.

    Reply
  25. Snowball9 says

    January 12, 2009 at 4:26 pm

    I have to say your food blog is my favorite. I love your style! Please keep it up

    Reply
  26. Pam says

    January 12, 2009 at 4:30 pm

    Kevin, you are so creative. I’ve never thought of egg enchiladas. Delicious!

    Reply
  27. Heather says

    January 12, 2009 at 6:51 pm

    I had these at my favorite Veracruzana place, and they’re so good as a hangover cure.

    Reply
  28. lisaiscooking says

    January 12, 2009 at 8:15 pm

    Great idea! I love the thought of pipian with eggs.

    Reply
  29. Maria says

    January 12, 2009 at 10:08 pm

    I love how you jazzed up the eggs!!

    Reply
  30. Debbie says

    January 12, 2009 at 11:12 pm

    Your recipes amaze me! This one sounds great. I love eggs and I love enchiladas!

    Reply
  31. Jan says

    January 12, 2009 at 11:47 pm

    I’m not much of a breakfast eater, but you could serve me this at lunch time. 🙂

    Reply
  32. Joie de vivre says

    January 12, 2009 at 11:56 pm

    I had missed your pipian recipe. I’m glad you linked it so I could catch up. This looks awesome.

    Reply
  33. ChrysV says

    January 13, 2009 at 3:27 am

    Wow, these look and sound amazing!! Great idea!!

    Reply
  34. Bunny says

    January 13, 2009 at 1:21 pm

    Kevin You taught me something today, I didn’t know what pipian was! Your enchilada looks wonderful!

    Reply
  35. Lisa says

    January 13, 2009 at 11:16 pm

    What a unique creation Kevin. Pipian is new to me but it sounds like something I would enjoy very much.

    Reply
  36. Bobby says

    January 14, 2009 at 9:54 pm

    I love enchiladas, I am going to be making some soon myself. This is a great take on it and an original idea. I had never heard of pipian until now but I did check out your post on it and it sounds great.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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