Enchiladas
Breakfast / Lunch

Quail Egg Crepe Breakfast Enchiladas

  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 60 minutes
  • Yields: 8
Is this the most versatile dish on the whole planet?

Serve for breakfast, lunch or dinner — these enchiladas are delightfully light from their crepe shells and spicy from the fried chorizo filling. Add in scrambled quail eggs and you’ve got traditional Mexican with a twist!

Ingredients

    Crepes

    • 6 quail eggs

    • 1/2 cup plus 2 tbsp flour

    • 3 tbsp milk

    • 1 tbsp melted butter

    • Pinch of salt

    • Butter for pan

    Enchiladas

    • 1 tbsp butter

    • 1/4 red onion, diced and divided

    • 12 quail eggs, lightly scrambled with salt and pepper

    • 1 chorizo sausage

    • 1 cup cheese of choice

    • 1/2 cup sour cream

    • 1 cup tomatillo salsa from your favourite brand

    • Cilantro

Instructions

1.

Preheat oven to 350°F degrees.

2.

For the crepes, place quail eggs, flour, milk, melted butter and salt in blender and blend until smooth.

3.

Heat a non-stick pan on medium heat and add 1 tsp butter.

4.

Once butter has melted, pour in 3 tbsp of batter into pan and swirl around so it covers the bottom of the pan. Cook for 1–2 minutes, flip crepe to cook for a few seconds on the other side. Remove crepe from pan and set on a plate.

5.

Continue until there is no more batter and set crepes aside.

6.

If not using right away, crepes can be stored in a container for up to 3 days in the fridge.

7.

For the scrambled eggs, heat a pan on medium heat and add 1 tbsp butter. 

8.

Once butter has melted, add 1/8 cup diced red onion to the pan. Cook for 2-3 minutes

9.

At this point, add chorizo using a wooden spoon to break it up and cook until it is thoroughly cooked.

10.

Once cooked, add eggs to pan. As eggs begin to set, gently move them with a spatula across the bottom of pan to get soft curds. Do not overcook eggs. Transfer chorizo eggs to a bowl.

11.

Place 1/2 cup of the tomatillo salsa in the bottom of a casserole dish.

12.

For the enchiladas, place crepes on a plate, add 1-2 tbsp of chorizo scrambled egg and roll up. Place seam side down in the prepared dish with the tomatillo salsa. It should make 8 enchiladas. Pour the remaining 1/2 cup of tomatillo salsa on top.

13.

Pour sour cream evenly over enchiladas and sprinkle cheese, making sure it’s all covered. Bake for about 20-25 minutes.

14.

While the enchiladas are in the oven, cook remaining onions in a pan. Keep warm until enchiladas are ready. 

15.

Remove enchiladas from oven and serve. Garnish with cilantro and fried onions.

16.

Enjoy!

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