Easy Breakfast Enchilada Casserole
An easy breakfast enchilada casserole that is perfect for breakfast and brunch. This is a crowd- pleaser and great for parties, Cinco de Mayo, family celebrations. Serve with your favorite Mexican toppings for all to enjoy.
Servings 8 servings
Calories 640kcal
Equipment
Ingredients
Cheese Sauce
- ⅓ cup all-purpose flour
- ⅓ cup unsalted butter
- 3 cups whole 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 kosher 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.
Notes
Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.
Storage: Keep leftovers in the refrigerator in an airtight covered container for up to 3 days.
Recipes written for Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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Nutrition
Serving: 1enchilada | Calories: 640kcal | Carbohydrates: 27g | Protein: 34g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 441mg | Sodium: 1699mg | Potassium: 410mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1724IU | Vitamin C: 19mg | Calcium: 542mg | Iron: 4mg
