When I was an awkward teenager, every fiber of my being had me yearning to get out of Texas. I was at that stage where I felt like I didn’t fit in, and wanted to find out where I did. I dreamed of running away to the beach or to the mountains or to some far away land like Australia. But when I finally threw my graduation cap in the air, all those years ago, and finally had the world in my hands; the place I decided to run off to was not a continent thousands of miles away, but a Texas college a little over an hour away from my hometown.
Yup, despite the years of not wanting to be mocked (from friends and family that lived far, far away) for saying “y’all” with my thick Texas accent, for despising the hideous “mum” tradition that took over my high school every fall, and for countless other things that I thought I hated about growing up in Texas (like having to learn and re-learn line dancing every.single.year in P.E.); deep in my heart I knew there was do denying who I was… a Texas girl, through and through!
And as I have gotten older, most days I can’t image living anywhere else. Since I am totally past that awkward “finding myself” stage of life, I pretty much love EVERYTHING about Texas and love that we have such a unique culture of our own! I love the Friday football fever and how it brings together not only the students of the school, but often entire communities. I love that Texans don’t have four food groups but six: fruit, veggies, grains, meat, Tex-Mex and BBQ.
I love that spring after spring, people plop their kids and pets down in a pile of blue wildflowers for that “perfect” photo. I love that we have some of the bluest skies around and that the wide open spaces give us the best views of a summer sunset.
I love saying the word y’all and stopping at Mom and Pop convenience stores to get a kolache on a long Texas road trip or hitting up a random antique shop down a Texas dirt road. I love that I can go camping in a heavily wooded forest, soak up the sun on the beach, hike a mountain and get stuck in traffic in one of the largest cities in the US all within the Texas boarder!
I love that most Texans, whether born and bread, or some sort of transplant, are always saying y’all with a big smile on their face. And I love that Texas pride! From being able to bond with fellow Texans (despite being strangers) when traveling, to all the Texas shaped stuff, to everything covered in the Texas flag (seriously the best state flag ever), that Texas pride sure can’t be beat!
I cannot even begin to tell you how much Texas “stuff” (locally made products, art, college memorabilia) that we have in our house. So when I saw these new Lonestar Eggs, “eggs laid by Texans, for Texans” in a Texas flag egg carton, while shopping at my local Texas Walmart, I knew I had to have them!
Inspired by my love of the Lone star state and these special Texas eggs, I wanted to create a recipe that screamed Texas, like a Tex-Mex favorite, enchiladas! And while these enchiladas are smothered in my favorite creamy green chile enchilada sauce, these enchiladas are defiantly not for dinner… that is unless you like breakfast for dinner (and who doesn’t!!)! Yes, my fellow Texans (or Texas loving friends, smile) these enchiladas are filled with hash brown potatoes, sausage and peppers and then topped with a perfectly fried Lonestar Egg.
This is Texas!
3-4 tablespoons canola oil
12-14 corn tortillas
1 pound breakfast sausage
1 large red bell pepper, diced
1 large green bell pepper, diced
1 medium yellow onion, diced
2 garlic cloves, minced
3 cups diced hash brown potatoes
6 tablespoons butter, divided
3 tablespoons unbleached all-purpose flour
1 cup beef or chicken broth
1 cup milk
1 cup green enchilada sauce
1 (8-ounce) can diced green chilies
½ cup sour cream
½ teaspoon each salt and black pepper, or to taste
2 cups shredded Monterrey jack cheese
2 cups shredded sharp cheddar cheese
12 Lonestar Eggs
Preheat oven to 375 degrees F.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add tortillas, one at a time, cooking for 20 seconds on each side. Place fried tortillas on paper towels to drain.
Add hash brown potatoes to the hot oil, adding additional oil if need. Cook hash brown potatoes for 8-10 minutes, or until golden brown. Using a slotted spoon, transfer the hash browns to a paper towel lined plate and set aside.
Add sausage to skillet, breaking it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 5-7 minutes. Using a slotted spoon, transfer the sausage to a paper towel lined plate and set aside.
If needed, add remaining oil to skillet. Add onions and cook until translucent, approximately 6-7 minutes. Add bell peppers and cook, stirring occasionally for an additional 3-4 minutes. Add garlic and cook for 1-2 minutes. Using a slotted spoon transfer peppers and onions to a large bowl. Add cooked sausage, hash brown potatoes and ¼ teaspoon each salt and black pepper. Stir to combine. Set aside.
Add 2 tablespoons butter to the skillet and melt over medium heat. Slowly stir in flour, stirring for 2-3 minutes. Slowly whisk in beef broth, whisking constantly for 3-4 minutes until a thick sauce is formed and there are no lumps. Whisk in green chile enchilada sauce and diced green chilies. Slowly whisk in milk. Cook, whisking constantly, for 2-3 minutes. Reduce heat to a simmer and simmer for 5-6 minutes. Remove sauce from heat and stir in sour cream. Season to taste with remaining salt and black pepper. Spread approximately ½-¾ cup creamy green chile sauce evenly in the bottom of a 9×13-inch baking dish.
To assemble enchiladas, spoon 2-3 tablespoons sausage and pepper mixture on the bottom half of each fried tortilla. Top sausage mixture with 1-2 tablespoons shredded cheese. Starting at the bottom, tightly roll up tortilla, sealing in the filling. Place filled tortilla seam side down in the 9 x 13 casserole dish. Repeat with remaining filling and tortillas, until all the ingredients run out.
Pour remaining creamy green chile sauce over enchiladas in dish. Top sauce with remaining shredded cheese.
Bake in preheat 375 degree F oven for 15-20 minutes or until cheese is melted and bubbly.
While enchiladas are baking, prepare eggs. Melt remaining butter in a large non-stick skillet over medium heat. Crack 1-2 eggs into the pan. Cook the eggs just until the tops of the whites are set, but the yolk is still bright yellow and runny, about 4 minutes. Repeat with remaining eggs. Serve eggs over enchiladas.