I stole this recipe for Breakfast Enchiladas from a cookbook called Southern Living: Christmas Cookbook 2017. This southwest twist on breakfast is large enough for a crowd! To start onions are sautéed and then cooked with eggs until the eggs are slightly scrambled. Salsa Verde is spread on flour tortillas and then filled with the egg mixture and shredded cheese. The tortillas are rolled up and placed in a casserole dish. A cheese sauce is made with more shredded cheese and green chiles. After pouring the cheese sauce over the rolled tortillas, even more cheese is sprinkled on top, and then the dish bakes in the oven. This recipe is great for a breakfast, brunch or any meal you choose.
Preheat the oven to 350 F. Melt 2 tbsp butter in a large nonstick skillet over medium heat. Add ½ cup chopped sweet onions to the skillet, sauté until tender, 4 to 5 minutes.
Stir together 12 large eggs, ½ tsp salt, ¼ tsp ground black pepper and 2 tbsp water in a medium bowl.
Add the egg mixture to the cooked onions. Cook, without stirring, until the eggs begin to set on the bottom, about 1 to 2 minutes. Draw a spatula across the pan to form large curds. Continue cooking, stirring occasionally, until the eggs are thickened about 6 to 7 minutes. (Do not over stir.) Spread 2 tbsp of salsa Verde in the center of each of the 12 (6 inch) flour tortillas. Spoon about ¼ cup of the egg mixture over the salsa.
Sprinkle with 2 tbsp of shredded Colby Jack cheese.
Roll up; and place, seam side down in a lightly greased 13×9 baking dish.
Make the cheese sauce by melting ¼ cup butter in a heavy saucepan over medium-low; whisk in ¼ cup flour until smooth. Cook, whisking constantly, 1 minute.
Increase the heat to medium. Gradually whisk in 2 cups milk; cook whisking constantly, until thickened, 5 minutes. Remove from the heat; whisk in 1 ½ cups shredded Colby Jack cheese, 4.5 oz can chopped green chiles and ½ tsp salt.
Pour the cheese sauce over the rolled tortillas.
Sprinkle 1 cup shredded Colby Jack cheese on top.
Bake at 350 F until the sauce is bubbly, 30 minutes. Serve with tomatoes, cilantro or avocado, if desired.
To serve, carefully remove the individual enchiladas from the pan.
To see what other brunch recipes I’ve stolen, click on brunch.
Breakfast Enchiladas
Ingredients
- 2 tbsp butter
- ¼ cup chopped red bell pepper
- ½ cup chopped sweet onion
- 12 large eggs
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp water
- 16 oz jar salsa verde
- 12 (6 inch) flour tortillas
- 2 ½ cups shredded Colby Jack cheese
- 2 tbsp chopped fresh cilantro
- Halved grape tomatoes chopped fresh cilantro, chopped avocado (optional)
Cheese sauce:
- ¼ cup butter
- ¼ cup flour
- 2 cups milk
- 1 ½ cups shredded Colby Jack cheese
- 4.5 oz can chopped green chiles
- ½ tsp table salt
Instructions
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Preheat oven to 350 F. Melt the butter in a large nonstick skillet over medium. Add the bell peppers and onions, sauté until tender, 4 to 5 minutes. Stir together eggs, salt, pepper and water in a medium bowl. Add the egg mixture to the pepper mixture, and cook, without stirring, until the eggs begin to set on the bottom, about 1 to 2 minutes. Draw a spatula across the pan to form large curds. Cook, stirring occasionally, until the eggs are thickened about 6 to 7 minutes. (Do not overstir.)
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Spread 2 tbsp of the salsa verde in the center of each tortilla. Spoon about ¼ cup of the egg mixture over the salsa; sprinkle with 2 tbsp of cheese and ½ tbsp of cilantro. Roll up; and place, seam side down in a lightly greased 13x9 baking dish.
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Make the cheese sauce: melt the butter in a heavy saucepan over medium-low; whisk in the flour until smooth. Cook, whisking constantly, 1 minute. Increase the heat to medium. Gradually whisk in the milk; cook whisking constantly, until thickened, 5 minutes. Remove from the heat; whisk in the cheese, chiles and salt.
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Pour the cheese sauce over the rolled tortillas and sprinkle remaining cheese on top. Bake at 350 F until the sauce is bubbly, 30 minutes. Serve with tomatoes, cilantro and avocado, if desired.
Recipe Notes
I omit the red pepper and use mild salsa verde. You can also use milk instead of water when making the eggs.