Breakfast Enchiladas - total time 30 minutes

We used to have a game on trying to make every meal into a sandwich... you know, since sandwiches are so awesome.  I think breakfast might have been the beginning of this challenge when I was using pancakes and sandwich ends before McDonalds made it a thing.  We made spaghetti sandwiches between garlic toasts.  Of course we sandwiched our pizza.  Pretty much anything was fair game to be between two slices of bread.

Now I feel like it's tacos time to shine (or enchiladas in this case).   Fish and veggie tacos that may have been hard to find a few years ago are not available everywhere.  With Taco Bell's waffle taco, you really have to wonder what can't be turned into a taco (and when does it stop being a taco and start just being a way to eat with your hands and shove food in your mouth).

Enter breakfast enchilada!  While it's not technically a taco, it sorta is.  Ha.  It's also kind of like a mini breakfast burrito.  Perfect serving size for your brunch table or for making on a Sunday and heating up throughout the week.  I went with more of a fajita approach, but add potatoes, beans, salsa, etc if that's what floats your boat!

Spinach Enchiladas - 40 minutes

Yummy.... spinach enchiladas!  I love these, but every restaurant serves spinach enchiladas as cheese enchiladas with spinach on top.  Weird!  So I guess if I want them made right, I'll have to make them myself.  

8 tortillas

1 onion, chopped

1 package frozen spinach

.5 cup white queso cheese, shredded or crumbled

.25 cup cream cheese

.25 cup white cheese (I used white cheddar), shredded

chives

salt & pepper

1.  Preheat oven to 350 degrees.  Combine the spinach, shredded queso, onion, cream cheese, salt, and pepper together in a mixing bowl.

2.  Coat casserole dish with olive oil (could use spray).  Spoon out spinach mixture into tortillas, roll up, and place seam side down in casserole dish.  Top with shredded white cheese and put in oven for 25 minutes.  Sprinkle chives over top and serve!

Seafood Enchiladas - total time one hour

This recipe would also be excellent as quesadillas.

1 pound shrimp

8 oz. white fish (I used orange roughy)

2 tablespoons of olive oil, divided

1.5 cups of chopped bell pepper

1 teaspoon of red pepper flakes

.5 cup chopped onion

4 oz. cream cheese

8 oz. sour cream

2 tablespoons of flour

.25 teaspoon salt

.25 teaspoon of black pepper

.75 cup of milk

.25 shredded mozzarella

6-10 flour tortillas (depending on size)

1. Preheat oven to 350 degrees.  Spray casserole dish with cooking spray.  Bake tortillas for five minutes.
2. Cook tail-on shrimp in pan.  Remove when shrimp is pink and de-tail.  Set aside.
3. Add tablespoon of oil to pan, cook fish three minutes each side.  Add to bowl with shrimp.
4. Add tablespoon of oil to pan, add peppers, onions, and red pepper flakes.  Cook for 8-10 minutes until tender.  Add garlic, cook one minute.  Remove and add to shrimp/fish bowl.
5. In separate bowl combine cream cheese, sour cream, flour, salt, and pepper.  Mix until smooth, gradually add milk.
6. Add 80% of creamy mixture to shrimp/fish/veggie bowl, stir.  Fill tortillas, roll, place seam side down.  Add shredded cheese and remaining creamy mixture on top.  Bake 35 minutes.