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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A breakfast casserole inspired by enchilada pie recipes. Ingredients:
8 1/2 ounces corn muffin mix |
4 ounces diced green chilies |
1 egg |
1/2 cup water |
1 cup cheddar cheese, shredded |
19 ounces red enchilada sauce |
16 ounces refried beans |
4 eggs (yes more) |
cilantro (optional) |
four-cheese mexican blend cheese, shredded (optional) |
Directions:
1. Pre-heat oven to 400 F, spray a 9 x 13 inch pan with cooking spray and set aside.
2. In a medium bowl stir together muffin mix, diced green chilies, 1 egg and cheddar cheese; pour into the 9 x 13 pan and bake for 12 to 15 minutes (I bake till looks set).
3. While base is baking, warm beans over medium low heat so that they are easily spreadable.
4. When base is set pour enchilada sauce over top.
5. Then spoon on beans down center long ways and crossways so that the pan is divided into quarters.
6. Break one into each of the four quarters and bake 12-15 minutes or till set to your taste.
7. Garnish with cilantro and four-cheese Mexican blend cheese if desired.
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