Holiday Breakfast Enchiladas Recipes

BREAKFAST ENCHILADAS

Steps:

• Preheat the oven to 350 F.
• Melt butter in olive oil over medium heat.
• Once the butter & olive oil are well combined, sprinkle in the flour.
• Cook for a few minutes, then reduce heat to low.
• Slowly pour & whisk in chicken broth until smooth.
• Bring to a boil, then turn the heat to low, and simmer for a few minutes.
• Remove from heat ,and and in the salsa and sour cream.
• Stir then set to the side.
• Combine the ham, green onions, bell peppers, minced garlic, tater tots, 2 cups of the Mexican blend cheese, and 1/4 cup salsa.
• Spread 1/3 cup of the sauce on the bottom of a lightly greased 9x13 baking dish .
• Divide enchilada filling between tortillas then roll them up like a burrito, then line them in the dish
• If you're making these the day before, cover and refrigerate at this point to bake later .If you're making the breakfast enchiladas for now, top with the remaining sauce and remaining cheeses and bake.
• Bake uncovered for 30 minutes then broil until cheese is golden.
• Top with garnishes.

BREAKFAST ENCHILADAS

Steps:

• Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain., In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese., Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish., Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion.

MAKE-AHEAD BREAKFAST ENCHILADAS

Steps:

• Spray a large (9x13) baking dish with cooking spray and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
• In a bowl, mix the cooked sausage, scrambled eggs, 1 cup of shredded cheese, and a pinch of salt and pepper. Add roughly 1/4 cup of the mixture to each tortilla, then gently roll them and place in the baking dish. The bottom edge of each roll should be on the bottom of the dish so that the tortilla won't unroll while baking. Fill the baking dish with rolled tortillas.
• Pour enchilada sauce evenly over the tortillas. Add the remaining cup of cheese. Place in the oven and bake for about 25 minutes.
• Allow the dish to cool for 5 minutes before serving.

BREAKFAST ENCHILADAS

Steps:

• Preheat oven to 350.
• To prepare cheese sauce melt 1/3 cup butter in a saucepan. whisk in flour until smooth whisking constantly for 1 minute.
• gradually whisk in milk cooking, whisking constantly for five minutes.
• remove from heat and whisk in cheddar cheese, green chilies and 3/4 teaspoons salt. keep on warm until ready to use.
• to prepare enchiliadas, cook sausage in a nonstick skillet, crumbling sausage as you cook it.
• drain well.
• melt 2 tablespoons butter in a Large skillet. add 4 of the green onions and 2 tablespoons cilantro and saute one minute.
• add eggs salt and pepper without stirring until eggs begin to set at bottom.
• draw a spatula across bottom to form large curds.
• continue to cook until eggs are thickened but still moist. do not stir constantly.
• remove from heat and gently stir in 1 1/2 cups of the cheese sauce and the sausage.
• spoon about 1/3 cup egg mixture down each flour tortilla, roll up.
• place seam side down in a lightky greased 13 x 9 inch baking dish.
• spoon cheese sauce over tortillas and sprinkle with pepper jack cheese.
• bake at 350 for 30 minutes or until sauce is bubbly.
• top with grape tomatoes and rest of green onions and cilantro.
• serve with guacomole and sour cream.

MAKE-AHEAD BREAKFAST ENCHILADAS RECIPE BY TASTY

Steps:

• In a large bowl, combine bacon, 2 cups (200 grams) of cheese, onions, and garlic powder. Distribute half of the mixture to a small bowl.
• Spoon a heaping spoonful of bacon mixture at the bottom of each tortilla.
• Fold the ends of the tortilla over the mixture and continue to roll, tightly.
• Place tortillas seam side down into a greased casserole dish.
• In medium bowl, whisk together remaining bacon mixture, 6 eggs, milk, salt, and pepper.
• Pour egg mixture over the top of the rolled tortillas.
• Cover with foil, and store in fridge overnight, or until ready to bake.
• Preheat oven to 350°F (180˚C).
• Bake enchiladas for 35-40 minutes, or until eggs are fully cooked.
• Remove the foil and top enchiladas with 1 ½ cups (150 grams) of shredded cheese.
• Bake for an additional 5 minutes, or until cheese is melted.
• Top with cilantro and avocado, if desired.
• Serve warm with tomatoes and salsa, if desired.
• Enjoy!

BREAKFAST ENCHILADAS

Steps:

• Wrap tortillas in a clean kitchen towel; place in a bamboo steamer basket. Fill a wok with 2 inches water; bring to a boil. Reduce heat to medium; set steamer in wok. Steam tortillas until softened, 6 minutes. (Or wrap tortillas in a damp, clean kitchen towel, and heat until softened, 10 to 15 seconds in a microwave or 7 to 10 minutes in a 200 degrees oven.) Set aside.
• Preheat oven to 375 degrees. Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Cook corn, stirring, until just caramelized, about 5 minutes. Add shallot, zucchini, summer squash, and mushrooms; cook, stirring, until tender, about 4 minutes. Season with salt and pepper. Transfer to a bowl.
• Vigorously whisk eggs and cream until blended. Season with salt and pepper. Heat butter in a large nonstick skillet over medium-high heat until foamy. Add egg mixture; cook, stirring, until scrambled but not dry, about 4 minutes.
• Pour 1/2 cup red chile sauce along one long side of a 9-by-13-inch baking dish; pour 1/2 cup green chile sauce along opposite long side (sauces should meet).
• Spread 1 tablespoon red chile sauce on 1 tortilla; sprinkle 2 tablespoons cotija over entire surface. On bottom third of tortilla, place 4 1/2 teaspoons each egg and corn mixture, 1 teaspoon tomatoes, and 1/2 teaspoon cilantro. Firmly roll tortilla; place in baking dish, seam side down. Repeat with remaining tortillas.
• Pour 1/2 cup each red and green chile sauce on top of enchiladas, mirroring the sauces on the bottom. Sprinkle with queso blanco. Bake until heated through, about 25 minutes. Garnish with remaining 2 tablespoons cilantro, and serve with remaining chile sauce.

OVERNIGHT BRUNCH ENCHILADAS

Steps:

• Spray a 9x13-inch glass or stoneware baking dish with cooking spray.
• Combine ham, bell peppers, onion, and garlic in a bowl. Place about 4 tablespoons onto 1/2 of each tortilla; sprinkle each with about 4 tablespoons of Cheddar cheese. Roll up tightly and place, seam-side down, in the prepared baking dish. Refrigerate remaining Cheddar until ready to bake.
• Beat eggs in a bowl. Blend in milk, flour, and hot pepper sauce until smooth and thoroughly combined. Slowly pour egg mixture over tortillas. Cover with plastic wrap and refrigerate overnight, or for up to 12 hours.
• Remove from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F (175 degrees C). Spoon some egg mixture over tortillas.
• Bake in the preheated oven until egg mixture is set and a knife inserted into the center comes out clean, 45 to 50 minutes. Sprinkle with remaining Cheddar. Let stand for 5 minutes. Serve with sour cream and salsa.

BREAKFAST ENCHILADA BAKE

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the cheeses. Spoon about 1/4 cup of ham mixture off-center on each tortilla; sprinkle with 2 tablespoons cheese mixture. Fold sides and ends over filling and roll up. Place seam side down in a greased 13-in. x 9-in. baking dish., In a large bowl, whisk the eggs, cream, flour, garlic powder, salt and hot pepper sauce. Pour over tortillas. Sprinkle with remaining ham mixture. , Cover and bake at 350° for 50 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until cheese is melted.