This Breakfast Enchilada Casserole Recipe is loaded with all your favorite Mexican breakfast ingredients, eggs, chorizo, and cheese. It’s perfect for a weekend breakfast or brunch with friends and family. Plus, it’s easy to make and can be tailored to your liking.
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❤️ Why you'll love this recipe
- It's easy to make and always a crowd pleaser.
- Perfect for breakfast with the entire family.
- A great breakfast for dinner option too!
- Full of spicy Tex Mex flavors that can be adjusted to your families preference.
Ingredients
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Cheese Sauce
- all-purpose flour
- unsalted butter
- milk
- Colby Jack cheese, shredded
Breakfast Enchilada Casserole
- chorizo sausage
- unsalted butter
- large eggs, well beaten
- salt
- black pepper
- flour tortillas
- Monterey Jack cheese, shredded
- Roma tomatoes, diced
- fresh cilantro, chopped
- chopped green chiles
- non-stick cooking spray
Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Cheese Sauce
- In a large saucepan over medium-high heat, melt the butter.
- Add the flour, whisking constantly until smooth.
- When the flour begins to bubble, slowly add the milk. Stir constantly until the milk begins to thicken.
- Add the cheese and stir until completely melted
- Stir in the green chilies. Set aside.
How to make breakfast enchiladas
- Preheat the oven to 350°F. Prepare a 9 x 13 baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, brown the chorizo, crumbling as it cooks.
- Remove the chorizo from the skillet and drain on paper toweling. Wipe to remove any excess grease.
- Place the butter in the skillet to melt.
- Add the eggs to the skillet and season with salt and black pepper.
- Continue cooking over medium heat, stirring often, when eggs are almost set add back in the cooked chorizo to the eggs, continue to cook, and stir until the eggs are set.
- Stir in about 1 cup of the cheese sauce.
- Divide the egg mixture between the eight tortillas and roll them up.
- Place the enchiladas into the prepared baking dish with the same side down.
- Pour the remaining cheese sauce over the enchiladas and top with the Monterey Jack cheese.
- Bake for 30 minutes or until the enchiladas begin to brown slightly on the top.
- Garnish with diced tomatoes and chopped cilantro.
Storage
Store in the refrigerator in an airtight container for up to three days.
Expert Tips
Expert Tip: When making the cheese sauce be sure to stir often so that the cheese sauce stays smooth.
Frequently Asked Questions
Yes, you can. Substitute any kind of sausage, ham, bacon, or even a meatless alternative like ground black beans or lentils to meet your dietary needs or tastes.
Yes, these enchiladas can be made ahead. Make them as directed and store them in an airtight container in the fridge for up to three days.
For a milder flavor use Monterey Jack cheese or mild cheddar. For a sharp strong flavor use Pepper Jack or sharp cheddar cheese.
Variations
- Add diced bell pepper, sliced olives, red onion, or jalapeño to the cheese sauce.
- Top with guacamole and sour cream.
- Use corn tortillas instead of flour.
- Mix in roasted potatoes, bacon, or sausage.
- Leave out the green chilies if you want a more mild enchilada casserole.
Serving Suggestions
- Instant Pot Oatmeal is a creamy and hearty breakfast food that the entire family will enjoy.
- If you love bagels check out this Air Fryer Bagels recipe, and make them at home instead of going to the grocery store.
- Southern Fried Apples are a sweet side dish that pairs well with breakfast foods
Similar recipes
- Instant Pot Egg Bites are delicious and simple to make in your pressure cooker.
- Mini Quiche Recipe is super versatile and easy to customize to your taste buds.
- Easy Cheesy Sausage and Egg Casserole is a great low-carb breakfast idea that the entire family will enjoy.
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📖 Recipe
Easy Breakfast Enchilada Casserole
Equipment Needed:
Ingredients
Cheese Sauce
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter
- 3 cups milk
- 2 cups Colby Jack cheese, shredded
Breakfast Enchilada Casserole
- 1 pound chorizo sausage
- 1 Tablespoon unsalted butter
- 14 large eggs, well beaten
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 8-inch flour tortillas
- 1 cup Monterey Jack cheese, shredded
- 2 medium Roma tomatoes, diced
- 2 Tablespoons fresh cilantro, chopped
- 1 (4) ounce can, chopped green chiles
- non-stick cooking spray
Instructions
Cheese Sauce
- In a large saucepan over medium-high heat, melt the butter.
- Add the flour, whisking constantly until smooth.
- When the flour begins to bubble, slowly add the milk. Stir constantly until the milk begins to thicken.
- Add the cheese and stir until completely melted
- Stir in the green chilies. Set aside.
How to make breakfast enchiladas
- Preheat the oven to 350°F. Prepare a 9" x 13" baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, brown the chorizo, crumbling as it cooks.
- Remove the chorizo from the skillet and drain on paper toweling. Wipe to remove any excess grease.
- Place the butter in the skillet to melt.
- Add the eggs to the skillet and season with salt and black pepper.
- Continue cooking over medium heat, stirring often, when eggs are almost set add back in the cooked chorizo to the eggs, continue to cook, and stir until the eggs are set.
- Stir in about 1 cup of the cheese sauce.
- Divide the egg mixture between the eight tortillas and roll them up.
- Place the enchiladas into the prepared baking dish with the same side down.
- Pour the remaining cheese sauce over the enchiladas and top with the Monterey Jack cheese.
- Bake for 30 minutes or until the enchiladas begin to brown slightly on the top. Garnish with diced tomatoes and chopped cilantro.
- Garnish with diced tomatoes and chopped cilantro.
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