Welcome to Delicious Breakfast Enchiladas!
Hey there, friend! Are you looking for a brunch dish that’s easy to whip up and sure to impress everyone at the table? Let me share with you my favorite breakfast enchiladas! You can fill them with your choice of chicken or sausage, slather them with cheesy goodness, and watch everyone go back for seconds. They’re not just tasty; they’re also a perfect way to kick off your day with a crowd-pleasing meal.
Nutritional Benefits
These breakfast enchiladas are not just delicious; they have some great nutritional perks too! By using shredded chicken or breakfast sausage, you’re adding protein, which is essential for keeping you full and energized throughout the day. Plus, using whole eggs and cheese brings in healthy fats, vitamins, and minerals. If you add in the fresh tomatoes and cilantro as garnish, you’re sneaking in some extra vitamins too!
Fun Variations to Try
- Swap the Proteins: Feel free to use black beans or tofu if you’re looking for a vegetarian option. Both are packed with protein, and they’ll still taste fantastic!
- Spice it Up: Add some diced jalapeños or a sprinkle of chili powder for a little kick. Your spicy-loving friends will thank you!
- Switch the Cheese: If you want to mix it up, try pepper jack cheese for a spicy twist or even goat cheese for a different flavor profile.
Easy Breakfast Enchiladas Recipe
Ingredients
- 8 large flour tortillas
- 2 cups cooked and shredded chicken (or ground breakfast sausage)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups enchilada sauce (your choice: red or green)
- 4 large eggs
- 1/2 cup milk
- 1 cup diced tomatoes (for garnish)
- 1/2 cup chopped fresh cilantro (for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil (for greasing)
This recipe makes about 8 enchiladas, serving 4–6 people depending on portion size.
Standard portions are 1–2 enchiladas per person, while smaller portions (if serving with sides) could stretch it to 6 servings.
Cooking Instructions
- Preheat your oven to 350°F (175°C). Grab your favorite baking dish and lightly grease it with olive oil.
- In a large mixing bowl, combine the cooked and shredded chicken (or breakfast sausage), 1/2 cup of the cheddar cheese, 1/2 cup of the Monterey Jack cheese, ground cumin, garlic powder, and a pinch of salt and pepper. Mix everything until well combined.
- Now, in a separate bowl, whisk together those eggs and milk until they’re nice and smooth. Set that aside for a second.
- Take each flour tortilla and spoon a generous amount of your filling mixture right in the center. Roll it up tightly and place it seam-side down in the greased baking dish. Keep going until all the tortillas are filled and rolled.
- Pour the enchilada sauce evenly over those lovely rolled tortillas, making sure each one is well-coated.
- Now, take that egg and milk mixture and pour it over the enchiladas. It’s okay if it soaks into the tortillas – that just adds to the deliciousness!
- Sprinkle the remaining cheddar and Monterey Jack cheeses generously over the top.
- Pop the dish into your preheated oven and bake for about 25-30 minutes, until the cheese is all melty and bubbly.
- Once baked, carefully remove it from the oven and let it cool for a few minutes (though it’ll be hard to resist!).
- Garnish with diced tomatoes and chopped cilantro right before serving, and voila! You’re ready to enjoy your delicious breakfast enchiladas!
Practical & Valuable Tips
- For extra flavor, consider sautéing some bell peppers or onions in the filling mixture.
- If you have leftovers, let them cool completely before storing. They’ll keep in the fridge for 3-4 days or can be frozen for up to 3 months. Just reheat them in the oven!
- Want to make it ahead of time? You can assemble the enchiladas, cover them, and store them in the fridge overnight. Just pop them in the oven in the morning!
Equipment Needed
Here’s a quick rundown of what you’ll need to get started with your breakfast enchiladas:
- A baking dish (9×13 inches works well)
- Mixing bowls
- A whisk for mixing the eggs and milk
- A spatula for filling the tortillas
- A measuring cup for liquids
- A cutting board and knife (for chopping garnishes)
Frequently Asked Questions
- Can I make these enchiladas vegetarian? Absolutely! Just use black beans, mushrooms, or veggies in place of meat.
- What kind of cheese can I use? You can use any cheese you love! Mozzarella, crumbled feta, or even vegan cheese work great too!
- Can I prepare this dish ahead of time? Yes! Assemble everything the night before, cover well, and bake the next morning.
- How do I store the leftovers? Place them in an airtight container in the fridge for up to 4 days. They can also be frozen!
- Can I use corn tortillas instead of flour? Yes! Just keep in mind that they’ll be a bit more fragile, so handle them gently when rolling.
Join the Brunch Fun!
I hope you’re feeling inspired to make these delicious breakfast enchiladas! They really are a hit at any brunch gathering. If you try this recipe, I would love to hear how it goes. Share your creations on Pinterest or tag me in your posts. Happy cooking!
