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The Pregnant Gal’s Brunch Enchilada Recipe

by Randi Thiebaud 16 May 2016

Any type of enchilada is pretty much always a good idea (especially with all of those weird flavor cravings that pregnancy brings,) but brunch enchiladas hold a special place in our hearts.

The combination of breakfast food and savory flavors in this recipe is to die for, and as an added bonus, it’s full of protein! The chicken, eggs, and black beans are all power foods for pregnancy, and the spices give it an extra kick. YUM!

 Arguably the best part about these brunch enchiladas is that it doesn’t even require leaving your house- you can enjoy brunch right from your own kitchen without taking off those comfy Mumberry leggings! (That makes up for having to sacrifice the mimosas, right?)

Let’s get cooking!

  • Ingredients for Brunch Enchiladas: (makes 4 enchiladas)


    • 4 whole wheat flour tortillas

    • 4 large eggs

    • ¼ cup white onion, chopped

    • ¼ cup black beans, drained and rinsed

    • ¼ cup red bell peppers

    • ½ lb shredded chicken

    • 2 ½  tbsp butter

    • 2 ½ tbsp flour

    • ½ cup chicken broth + ½ cup for for thinning

    • ½ cup plain greek yogurt

    • ½ tsp poultry seasoning

    • ½ tsp cumin

    • ½ tsp pepper

    • 1 clove garlic, minced

    • 2 ½ cup shredded cheddar cheese

    • Cilantro, tomatoes, sour cream and/or chiles for topping

  • Directions:

    • Grill or boil the chicken breasts and then shred them (we used a Kitchen Aid mixer to do our shredding)

  • Next, sauté the eggs, onions, black beans, bell pepper, and shredded chicken in a non-stick skillet until eggs are cooked, and keep warm.

That’s your enchilada filling- yay! Set it aside for now.

  • Next, melt butter in medium sized sauce pan. Once melted, add poultry seasoning, cumin, garlic, and pepper and let it simmer for 1 minute.

  • Add flour and whisk until mixture is thoroughly combined. (Careful not to let it burn!)

  • Quickly add the greek yogurt and chicken broth, continually whisking well until sauce begins to thicken. Once sauce begins to thicken, add cheese to mixture, 1 cup at a time (allowing to melt in between additions.)

  • If sauce begins to stick, add chicken broth to loosen the mixture. Once you’ve reached your desired consistency, salt to taste.

  • Assemble enchiladas by placing ⅓ to ½ cup of egg and vegetable mixture in each tortilla and rolling tortillas up. Place tortillas side by side on a plate.

  • Pour sauce over tortillas, and garnish with cilantro, tomatoes, sour cream, and green chiles as desired.

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