Breakfast enchiladas

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Posted: Friday, April 19, 2019 6:00 am

I received two rather shocking rebukes this week.

To start, my 9-year-old kiddo cornered while the hubby was covering a meeting and accused me of being in cahoots with the Easter Bunny and Santa Claus – to the point of impersonating them – and hiding this information from him for years.

That’s a pretty serious allegation. Stalling for time, I said, “I’d rather talk about this when your dad gets home.”

“Here’s the thing,” said my kiddo. “I’m not sure Dad knows.”

The hubby followed up that little bombshell with one of his own when he informed me that I don’t know how to make tacos.

“I want to see that in your food column this week. ‘Hi, I’m Alyssa, and I don’t know how to make tacos.’”

I actually do know how to make tacos, but the hubby’s always taste better. Why? Because unlike every picture of every taco you’ve ever seen, the hubby puts the tomatoes in between the meat and the lettuce during the assembly process. The heat from the meat makes the tomatoes tastier, and they don’t fall off the taco like they do when sprinkled on top.

It’s this kind of thinking that makes the hubby my favorite taste tester; he provides honest, constructive feedback and his brain works differently than mine does.

Like when I first made these breakfast enchiladas. I thought the first batch was tasty, but didn’t quite reach its potential. I made a few ingredient swaps, and then the hubby suggested I turn the recipe on its head – literally. He asked me to try assembling the dish upside down because he likes his tortillas crispier.

“Huh,” I said. “I never would have thought of that.”

“Yeah, well, you’ve got a lot on your mind,” the hubby said.

That’s true. It’s kind of a busy time of year for me and my partner in crime, the Easter Bunny.

Notes: If you like softer tortillas, put the enchiladas in the pan and pour the egg mixture over the top. You also can prepare these the night before, then refrigerate them and bake them in the morning.

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