Breakfast Enchiladas
These savory breakfast enchiladas are packed with eggs, sausage, and cheese, all wrapped in tortillas and smothered in a delicious sauce. Perfect for a hearty brunch or make-ahead breakfast.
Equipment
- 9x13 inch baking dish
- large bowl
- whisk
Ingredients
Enchiladas
- 6 small flour tortillas
- 1 cup cooked breakfast sausage, crumbled
- 8 large eggs, scrambled
- 1.5 cups shredded cheddar cheese
- 1 10.75 oz can cream of chicken soup
- 0.5 cup milk
- 4 oz green chiles, diced
Garnish
- sour cream
- diced avocado
- chopped fresh cilantro
Instructions
Preparation
- Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- In a bowl, combine the scrambled eggs, cooked sausage, and 1 cup of the shredded cheddar cheese.
Assembly
- Warm tortillas slightly to make them pliable, then spoon approximately 1/4 cup of the egg and sausage mixture into the center of each tortilla.
- Roll up each tortilla tightly and place seam-side down in the prepared baking dish.
Sauce and Baking
- In a separate bowl, whisk together the cream of chicken soup, milk, and diced green chiles.
- Pour the sauce evenly over the rolled enchiladas in the baking dish, ensuring they are well-covered.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the sauce.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Serving
- Remove from oven and let stand for a few minutes before serving. Garnish with sour cream, diced avocado, and fresh cilantro, if desired.
Notes
For a spicier kick, add a pinch of cayenne pepper to the sauce or use jalapeños instead of green chiles. These enchiladas can be assembled the night before and baked in the morning for a quick breakfast.