Breakfast Enchiladas
Recipes Breakfast / Brunch Main Dish Mexican Pork Quick and Easy
Description
These yummy breakfast enchiladas are filled with scrambled eggs, sausage, cheese and salsa. Enchilada sauce is poured on top and then more cheese is sprinkled on it. Serve with your favorite toppings.
Ingredients
1 lb. sausage (turkey, pork or breakfast sausage)
1/2 c. chunky salsa
8 large eggs, beaten
1/2 t. salt
1/4 t. black pepper
1/2 t. granulated onion powder
2 c. shredded Mexican or Monterey Jack cheese, divided
8 - eight inch flour tortillas, or more if needed
1/3 c. heavy cream
1 1/4 c. salsa verde or green enchilada sauce, divided
1/4 c. fresh cilantro
Toppings: sliced avocado, diced tomatoes, chopped green onion, cilantro
Directions
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Enchilada Filling:
Preheat oven to 375 degrees. Spray a 13×9 inch baking dish with cooking spray; set aside.
In a large saucepan, cook sausage over medium-high heat until fully cooked, about 5-7 minutes. Discard excess grease.
Add 1/2 c. chunky salsa to the meat; stir to combine. Remove sausage mixture from the pan; set aside.
In a medium bowl, whisk together eggs, salt, pepper and onion powder; add a couple of tablespoons of water to help make eggs fluffy.
Cook eggs in the same pan as the sausage over medium heat until eggs are scrambled. Add the sausage mixture to eggs; stir until all ingredients are combined.
Make the enchilada sauce by whisking together the salsa verde, heavy cream and cilantro.
Assembly:
Coat the bottom of the prepared pan with 1/4 c. salsa verde.
Warm tortillas for 20 seconds in the microwave to make rolling easier if desired.
Fill each tortilla with about 1/2 c. sausage and egg mixture. Sprinkle a little shredded cheese over the filling before rolling the tortilla tightly.
Place the rolled tortilla into the prepared pan with the seam side down. Repeat until the baking dish is full. Additional filling may be leftover.
Evenly pour the enchilada sauce over the enchiladas then top with remaining cheese.
Bake 25 minutes or until golden and bubbly.
Serve, garnished with avocado, green onion, diced tomatoes, and cilantro, if desired.
8 servings.