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Breakfast Enchiladas

This southwest twist on breakfast is large enough for a crowd. Onions are sautéed then cooked with eggs until the eggs are slightly scrambled. Salsa Verde is spread on 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.
Course Breakfast, Brunch
Cuisine Southern, Southwest
Keyword Enchiladas
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people

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

  1. 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.)
  2. 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.
  3. 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.
  4. 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.