Overnight Breakfast Enchiladas

As I mentioned in my previous blog, Brion and I would like to share some more January holiday adventures while they are still fresh in our minds.

Merida, Mexico made a perfect home base for us to enjoy many interesting things. The cultural capital of the Yucatan peninsula, Merida is a city steeped in Colonial history. It has some of the region’s best museums, beautiful historic mansions and architecture as well as many Mayan ruins to make for some amazing day trips.

One tour we took was to the archaeological sites of Uxmal and Kabah.              Uxmal (pronounced Ush-mal) covers around 150 acres. The central area is reasonably well preserved due to the high quality of the buildings which are constructed of well-cut stones set in concete. The most famous structure at Uxmal is the Temple of the Magician. This temple was rebuilt three times; this is where Uxmal got its name, which means ‘thrice built’. The structure towers above the surrounding jungle, crowned with intricately carved stonework.

The city of Uxmal was erected with its buildings at precise angles from and in relation to each other. Astronomical, geometrical and metaphysical calculations were carefully considered when the layout of the site was designed.

Unlike many other Mayan sites, no stone quarry has been found at Uxmal. Where the Maya quarried the stone and how it was moved to this site without the help of the wheel or animal strength is unknown. How such a large city could grow up in an area without springs, rivers or cenotes (sinkholes) to provide water is totally amazing. Uxmal residents were completely dependent upon cistern rain water collection systems. This explains their reverence to the Mayan rain god Chac.

The Kabah ruins are also very interesting in their own right. This city is connected to Uxmal by a Mayan ceremonial causeway called a ‘sacbe’. It’s most famous structure is the ‘Palace of the Masks’. The facade is decorated with hundreds of stone masks of the long-nosed rain god.

My recipe for today is originally meant for breakfast but Brion and I enjoyed it just as much for our evening meal. 

Hope you enjoy my briefed info as well as some more of Brion’s great pictures.

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Overnight Breakfast Enchiladas
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Course Brunch, Main Dish
Cuisine American, Mexican
Servings
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Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Add green pepper, onion, garlic & all spices; cook 3-4 minutes or until softened.
  2. Add chicken sausage & cook, stirring frequently, for another 5-6 minutes or until cooked through, breaking up the sausage into small pieces. Once fully cooked, stir in 3/4 cup of cheese.
  3. Spray a 13 X 9-inch baking dish with cooking spray. On a work surface, lay out tortillas. Spoon about 1/4 cup of the sausage filling onto one side of the tortillas; roll each tightly. Place seam side down in the baking pan; sprinkle any extra sausage mixture on top.
  4. In a bowl, whisk together eggs & half & half until completely combined. Pour over enchiladas & sprinkle with remaining 1 1/4 cups shredded cheese. Cover with foil & refrigerate overnight or at least 8 hours.
  5. Preheat oven to 350 F. Remove chilled enchiladas from fridge, bake for 20 minutes covered, then remove foil & bake for an additional 15 minutes OR until center is set (eggs should no longer be jiggly) & cheese is lightly browned. If you prefer, leave the casserole covered & bake longer, before removing foil. Serve with your choice of toppings.