Breakfast Enchiladas
A comforting and flavorful dish that combines the appeal of enchiladas with the heartiness of breakfast, perfect for family brunch or special occasions.
Ingredients
For the enchiladas
- 8 count Tortillas Soft corn or flour tortillas work well.
- 2 cups Shredded cheese Use a blend of your favorite cheeses.
- 1 cup Cooked breakfast sausage or breakfast meat Bacon or diced ham can also be used.
- 1 cup Sautéed vegetables Onions and bell peppers are great options.
- 1 can Enchilada sauce Choose your preferred level of spiciness.
For serving
- 1/2 cup Sour cream Optional topping.
- 1/4 cup Chopped cilantro Fresh herbs add flavor.
- 1/2 cup Salsa Store-bought or homemade.
- 1 count Avocado Sliced for garnish.
- 1/2 cup Diced tomatoes Additional fresh topping.
- 1/4 cup Sliced green onions Add crunch and color.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the breakfast meat in a skillet until browned. Add sautéed vegetables if using.
- Warm the tortillas in a pan for easier rolling.
Assembly
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Place a portion of the meat and vegetable mixture on each tortilla, add cheese, then roll it up.
- Arrange the rolled tortillas in the baking dish seam-side down.
- Top with remaining enchilada sauce and sprinkle with additional cheese.
Cooking
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until bubbly and cheese is melted.
Notes
Store leftovers in an airtight container in the refrigerator and consume within a few days. Can be frozen for longer storage.