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Christmas brunch enchiladas

After all the bows are tied, parties attended and cards delivered, Christmas morning awaits. It’s the day many families have long waited for. But with the high anticipation and joy of the day can also come exhaustion from a month of preparations.

It’s possible to have a memorable Christmas morning meal without a ton of stress. Depending on your family traditions, Christmas breakfast might be elaborate, with everyone pitching in to make a family favorite strata or homemade cinnamon rolls. Or maybe you’ve made a breakfast casserole the night before, and all you have to do is pop it in the oven while everyone digs through their stockings.

Here are a few ideas to keep the morning smooth and cheerful.


Here’s one you can make the night before so that it’s ready to go into the oven the next morning.

Christmas brunch enchiladas   Serves 10

  • 1 pound pork breakfast sausage
  • 2 tablespoons vegetable oil
  • 1 (20-ounce) bag frozen shredded hashbrown potatoes, thawed
  • Salt and pepper
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 (4-ounce) can chopped green chiles
  • 2 cups shredded cheddar cheese, divided
  • 10 (6-inch) flour tortillas
  • 1 (10-ounce) can green enchilada sauce
  • 1 (10-ounce) can red enchilada sauce

In a saute pan, cook and crumble the sausage over medium heat, about 5-8 minutes. Drain grease from sausage. Set sausage aside.

In same pan, add oil, bringing to medium-high heat. Saute potatoes until lightly browned, about 10 minutes. Season with salt and pepper, to taste, while cooking. Stir every few minutes to let brown on all sides. Remove from heat, and stir in chili powder, cayenne pepper, chiles, sausage and 3/4 cup cheese.

In a greased baking dish, place 1/2 cup filling on each tortilla, roll and place, seam side down. Top half with red sauce and half with green sauce. Cover dish and refrigerate overnight.

Preheat oven to 375 degrees. Remove enchiladas from refrigerator while oven heats. Bake, covered, for 30 minutes. Sprinkle with the remaining 1 1/4 cups cheese. Bake, uncovered, until lightly browned and heated through, about 15 minutes. Can be served with toppings of red onion, red bell pepper and chopped cilantro.

Maybe you’ve seen a version of this easy recipe. You don’t need any baking skills to make a breakfast everyone will love. Be sure to prepare it the night before serving to allow the rolls time to rise.


 

Sticky buns

  • 1/4 cup chopped pecans
  • 1 (18-24) package frozen yeast dinner rolls
  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar 
  • 1 package (3.4-ounce) butterscotch pudding (not instant)
  • 1 teaspoon cinnamon
  • 1 stick butter

Spray a 12-cup Bundt pan with nonstick cooking spray. Place the pecans on the bottom of the pan.

Place frozen rolls on top of the pecans. In a small bowl, mix the sugars, pudding mix and cinnamon. Cut in the butter, and mix to make coarse crumbs. Sprinkle the mixture over the rolls. 

Place the Bundt pan in a cold oven or on a countertop overnight. Do not cover. Rolls should rise overnight. 

In the morning, preheat oven to 350 degrees. If dough has risen over the top of the pan, use kitchen shears to cut dough, snipping each dough ball to deflate. Bake rolls 25-30 minutes. Let sit 5 minutes before inverting the pan onto a plate. Serve warm.

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