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.
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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 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.
Gather your Ingredients
You will need the following ingredients to make this Breakfast Enchiladas recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Unsalted Butter – you can use regular salted butter if you prefer
- Red Bell Pepper
- Sweet Onion
- Eggs – fresh large eggs as much as possible
- Salt – a must for most recipes
- Ground Black Pepper – Freshly Ground as much as possible
- Water
- Salsa Verde
- Flour Tortillas – use a good brand tortilla like Mission or Guerrero
- Mexican Blend Cheese – typically a mix of Cheddar, Monterey Jack, Queso Quesadilla and Asadero cheeses
- Fresh Cilantro – Also optional as I know many people can’t stand the taste of cilantro
- All Purpose Flour – I mostly use King Arthur but use what you got (no affiliation)
- Milk – I use 2% milk
- Green Chilies – use whatever heat level you prefer
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 1/4 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
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Ingredients
- 2 Tbsp Olive Oil
- ¾ Cup Red Bell Pepper, chopped
- ½ Cup Sweet Onion, chopped
- 12 large Eggs
- ½ Tsp Salt
- ¼ Tsp Ground Black Pepper
- 2 Tbsp 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 Tsp 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 1/4 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.
Recipe sounds delicious. Can I make it the night before?
No reason you can’t make it the night before. Personally I would do the cheese sauce when you serve though.
Love these Enchiladas for breakfast especially when you have company. They are very tasty.