Monday, March 21, 2016

Enchilada Strata

'Strata' is a family of layered casserole dishes in American cuisine. The most common variant is a brunch dish, similar to a quiche or a frittata. Made from a mixture of mainly bread, eggs and cheese, it may also contain meat or vegetables. The usual preparation requires the bread to be layered with a filling in order to create layers (strata). 
Pour egg mixture over, cover and refrigerate overnight
Some recipes merely require the ingredients be mixed together like a savory bread pudding. There can be numerous options used for the bread portion, including; croissants, English muffins, brioche, tortilla wraps etc. A beaten egg mixture is then poured over the ingredients.
It makes breakfast or brunch less hectic because all the prep work is done the night before. The dish requires a rest anywhere between one hour and overnight before it is baked, making it an ideal solution to feeding a crowd. It is served warm.

MEDITERRANEAN SAUSAGE ENCHILADAS              Yield: 8 servings
These flavorful, make-ahead, sausage enchiladas can be served for breakfast or brunch. If you have leftovers, reheat them in the microwave for a quick lunch. 

3 Tbsp. olive oil, divided
Sprinkle with remaining cheese; let stand 5 minutes
1 medium onion, ½” dice
1 clove garlic, minced
1-2 small zucchini, ½” dice (about 1 cup)
1 lb. mild Italian sausage meat
6 sun-dried tomato slices, small diced 
¼ cup sliced black olives
8  (8-inch) whole wheat flour tortillas
2 cups grated cheddar cheese

4 eggs

2 cups milk
1 Tbsp. unbleached all-purpose flour
½ tsp. Worcestershire sauce
¼ tsp. Tabasco sauce
Snipped fresh chives for garnish
Sour cream or plain Greek yogurt

In a medium skillet, heat 1 Tbsp. oil over medium heat; cook onion, garlic and zucchini until softened and slightly browned. Transfer to a bowl and set aside. To the same skillet heat 2 Tbsp. oil and cook the sausage meat; keep the meat in about 1-inch chunks, don’t break it up too small as it cooks. Drain off any excess fat and add the fully cooked sausage meat to the bowl. Stir in the sun-dried tomatoes and olives. Cool mixture completely. Place about ½ cup of the sausage mixture into each tortilla and sprinkle each with about 3 Tbsp. of cheese. Roll up tightly and place them seam side down, in a greased 13x9-inch baking dish.
In a bowl; beat eggs, add the milk, and then blend in flour, Worcestershire and Tabasco. Pour over the tortillas, cover and refrigerate overnight or for up to 12 hours. Remove from the fridge 30 minutes before baking.
Serve warm with salsa and sour cream
Using a spoon, baste the tortillas with some of the egg mixture in the pan. Bake in a 350˚F oven for 35-45 minutes or until egg mixture is set and a knife inserted in the center comes out clean. Sprinkle with remaining cheese; let stand 5 minutes. Garnish with snipped fresh chives, serve warm with salsa and sour cream.
Till next time... Happy Easter and Bon App├ętit!

Photos and recipe by Sally Rae


  1. Sally's enchiladas were excellent. From my past radiation treatments I've lost most of my saliva output, have no enzyme production in my mouth and diminished taste. These were wonderfully moist, tasty and easy to swallow. I really enjoyed them!!

    1. Thank you Robert!! I was happy to come up with a recipe that you could enjoy with the rest of us.

  2. Recently, I had the opportunity to taste these enchiladas and they were delicious!