Introduction
Start your morning off right with these delicious breakfast enchiladas, a delightful twist on a classic Mexican dish! Bursting with flavor, these enchiladas are filled with fluffy scrambled eggs, savory sausage, and zesty green chiles, all topped with a generous layer of gooey cheese and enchilada sauce. It’s a perfect recipe for brunch gatherings or when you want to treat yourself to something special on a lazy weekend morning. Let’s dive into how to make this scrumptious dish!
Ingredients
- 12 large flour tortillas
- 8 large eggs
- 1 cup milk
- 1 1/2 cups cooked sausage, crumbled
- 1 cup diced green chiles
- 1 cup shredded cheese
- 1 cup enchilada sauce
- Salt and pepper to taste
- Fresh cilantro for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 6-8
Directions and Instructions
- Preheat your oven to 350°F (175°C), allowing it to warm up while you prepare the enchiladas.
- In a large mixing bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste, adding just enough to enhance the flavors.
- Heat a skillet over medium heat and add the crumbled cooked sausage along with the diced green chiles. Cook for a few minutes, stirring to combine, then pour the egg mixture into the skillet. Scramble until the eggs are fully cooked and fluffy.
- To assemble the enchiladas, place a generous spoonful of the egg mixture down the center of each flour tortilla. Sprinkle with a bit of shredded cheese and then roll the tortillas tightly around the filling.
- Carefully place the rolled tortillas seam side down in a greased baking dish, making sure they fit snugly.
- Pour the enchilada sauce evenly over the top of the rolled tortillas, ensuring they are well covered, and sprinkle with the remaining cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbling and has turned a lovely golden brown.
- Once baked, remove the dish from the oven and allow it to cool for a few minutes. Just before serving, garnish with fresh cilantro for a burst of color and flavor.
Notes or Tips
For added flavor, consider sautéing some diced onions or bell peppers with the sausage and chiles. You can also customize the cheese—try pepper jack for a little spice! If you’d like to make this dish ahead of time, you can assemble the enchiladas and refrigerate them before baking; just make sure to adjust the cooking time accordingly.
Cooking Techniques
Scrambling eggs is essential to achieving that light and fluffy texture that makes these enchiladas so delightful. Be sure to cook them gently over medium heat, stirring continuously until they are just set and creamy. When rolling the tortillas, don’t overfill them to avoid spillage during baking.
FAQ
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add a nice texture and flavor. You may want to warm them up a bit before rolling to prevent cracking.
Can I freeze breakfast enchiladas?
Yes! You can freeze the assembled, unbaked enchiladas in an airtight container. Just bake them right from frozen, adding a few extra minutes to the cooking time.
Conclusion
These breakfast enchiladas are not just a meal; they are an experience filled with warmth and comfort, perfect for sharing with family and friends. With every bite, you’ll enjoy a medley of flavors that will brighten your morning. So gather your loved ones, serve these up at your next brunch, and watch them disappear in record time. Happy cooking!