Enchurrito? Wha? Well, it’s a creation I just made myself for dinner. As I pulled it out of the oven, my roommate walked by, stopped, and said: “you better be blogging about that”. So, here I am.
I was trying to scrounge up something for dinner from my fridge, and once I saw my trusty-always-must-have carton of eggs, I knew it was breakfast-for-dinner time. I had corn tortillas too, and I knew I wanted them to be involved. Breakfast burritos? Yes please. But wait…then I saw a full jar of peachy green chili made from peaches picked from one of the best places on earth (Excelsior Orchard, which you can read and see more about here) and then I had a smothering sauce that needed to be incorporated. This meant fork and knife. Plus, they were corn tortillas and not flour ones. Yes, this meant enchiladas…and breakfast burritos….as one. And right then and there, enchurritos were born. (I thought this was my own crafty creation, but apparently they already exist? Madness I tell you. Let me know if you already knew this or have had them before. That is…before you make these!)
To round them out and make them even more super fantastic, I added a bunch of fresh herbs and cheddar cheese to my scrambled eggs, and layered them with cooked spinach and beans within their tortilla robes. Hearty, cheesy, eggy, smothered-in-a-chili salsa goodness. Topped with a whole lot more freshly chopped herbs and a dollop of sour cream, and you’ve got yourself a helluva breakfast…lunch….or dinner.
Breakfast (or lunch...or dinner) Enchurritos
This recipe is made for one person, but be sure to double, triple, or quadruple to make for as many friends who want in too!
¼ cup (or more) shredded cheese of your choice
½ tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley (or use any combination of herbs you like! chives, tarragon, cilantro…)
1/2 cup cooked spinach
1/3 cup black, white, or red beans (optional)
1 cup salsa
2 6-inch corn tortillas
More fresh chopped herbs, shredded cheese, and sour cream
Preheat broiler to high and set a rack to one of the highest rungs in the oven. Cover bottom of a small, ovenproof casserole dish with half the salsa. Warm up the two tortillas in the microwave, toaster oven, or in a dry skillet just to make them pliable.
Heat a splash of olive oil in a small skillet over medium high heat. While it heats, scramble the two eggs in a small bowl and add to the skillet when up to temp. Move the eggs around with a spatula until just cooked; add cheese, beans, fresh herbs, salt and pepper to taste. Stir to combine.
Divide spinach and spread in middle of each tortilla. Divide egg mixture and place on top of spinach. Fold each side of the tortilla to the center over the filling and place seam-side down in the casserole dish. Top with remaining salsa and shredded cheese, if desired.
Place under broiler until salsa is bubbly and cheese is melted.
Top with herbs, and a dollop of smooth, cool sour cream.