I love making enchiladas and was in the mood for breakfast so why not make some Breakfast Enchiladas!
The beauty of recipes like this one is that they are super easy to make and can feed a small family. If you can make scrambled eggs, you can make this delicious enchilada recipe.
The other great thing about this enchilada recipe is that you can easily tweak it to include ingredients you like. Add more veggies or use regular red salsa instead of salsa verde for example.
💭 Ingredient Substitution
If you don't have access to Mexican Blend Cheese you can substitute for some Colby Jack Cheese or even Cheddar Cheese. Just make sure you use a cheese that melts well.
🌮 How to Soften Tortillas
When the time comes to warm up your tortillas, you have a few options. You can wrap the tortillas in foil and bake them for 10 minutes at 350°F. You can also put them in a non-stick pan to heat both sides of the tortilla (this is how I usually do it), heat them over an open flame, or if you must, wrap them in a damp paper towel and microwave them for about 30 seconds.
Depending on the size of the tortillas you use and how much filling you actually put in them you made need less than 10 flour tortillas. Or in some cases, you may need a few more. Make sure you plan accordingly.
💭 Recipe Variation
To make this enchilada recipe even easier you can leave out the cheese sauce I include with this recipe and simply top the enchiladas with more shredded cheese. You most likely will not need to bake them as long.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Breakfast Enchiladas recipe (see recipe card for quantities): Unsalted Butter, Red Bell Pepper, Sweet Onion, Eggs, Salt, Ground Black Pepper, Water, Salsa Verde, Flour Tortillas, Mexican Blend Cheese, Fresh Cilantro, All Purpose Flour, Milk and Green Chilies. Optional toppings: Cherry Tomatoes, Fresh Cilantro and Avocados.
🥣 How to Make Breakfast Enchiladas
Preheat the oven to 350°F.
MAKE THE ENCHILADAS
In a large skillet, heat the oil over medium heat. Add the bell peppers and onions and cook until tender, about 4 to 5 minutes.
In a large bowl, whisk together the eggs, salt, ground black pepper and water. Add the egg mixture to the onion and pepper mixture and cook until eggs begin to set, about 1 to 2 minutes.
Use a spatula to form large chunks of eggs. Cook, stirring occasionally until eggs are thickened, about 6 to 7 minutes.
Spread 2 tablespoons of the salsa verde in the center of each warmed tortilla. Spoon about ¼ cup of the egg mixture over salsa verde. Top the eggs with 2 tablespoons of shredded cheese.
Roll up the tortillas up and place them seam side down in a lightly greased 9 x 13 baking dish.
MAKE CHEESE SAUCE
In a saucepan, melt the butter over low heat. Whisk in the flour until smooth, about 1 minute.
Increase the heat to medium and gradually whisk in the milk. Cook whisking constantly until thickened, about 5 minutes.
Remove from heat, and whisk in the cheese, green chilies, and salt.
Pour the cheese sauce over the egg enchiladas and bake for 30 minutes or until the cheese is bubbly.
Optionally garnish with your favorite toppings.
Easy Breakfast Enchiladas
Equipment
- Bowl for Mixing
- Skillet
- Baking Dish
- Saucepan
Ingredients
- 2 tablespoon Olive Oil
- ¾ Cup Red Bell Pepper, chopped
- ½ Cup Sweet Onion, chopped
- 12 large Eggs
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- 2 tablespoon Water
- 16 oz Salsa Verde
- 10 Flour Tortillas, warmed
- 2 ½ Cups Mexican Blend Cheese, shredded
CHEESE SAUCE
- ¼ Cup Unsalted Butter
- ¼ Cup All Purpose Flour
- 2 Cups Milk
- 1 ½ Cups Mexican Blend Cheese
- 4 oz Green Chilies, diced
- ½ teaspoon Salt
Toppings (Optional)
- Salsa Verde
- Fresh Cilantro, chopped
- Avocados, sliced
Instructions
- Preheat the oven to 350°F.
MAKE THE ENCHILADAS
- In a large skillet, heat the oil over medium heat. Add the bell peppers and onions and cook until tender, about 4 to 5 minutes.
- In a large bowl, whisk together the eggs, salt, ground black pepper and water. Add the egg mixture to the onion and pepper mixture and cook until eggs begin to set, about 1 to 2 minutes.
- Use a spatula to form large chunks of eggs. Cook, stirring occasionally, until eggs are thickened, about 6 to 7 minutes.
- Spread 2 tablespoons of the salsa verde in center of each warmed tortilla. Spoon about ¼ cup of the egg mixture over salsa verde. Top the eggs with 2 tablespoons of shredded cheese.
- Roll up the tortillas up and place them seam side down in lightly greased 9 x 13 baking dish.
MAKE CHEESE SAUCE
- In a saucepan, melt the butter over low heat. Whisk in the flour until smooth, about 1 minute.
- Increase the heat to medium and gradually whisk in the milk. Cook whisking constantly until thickened, about 5 minutes.
- Remove from heat, and whisk in the cheese, green chilies, and salt.
- Pour the cheese sauce over the egg enchiladas and bake for 30 minutes or until the cheese is bubbly.
- Optionally garnish with your favorite toppings.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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