Breakfast Enchiladas
A hearty morning twist on classic enchiladas, featuring scrambled eggs, breakfast sausage, and cheese rolled in tortillas, smothered in creamy sauce and baked to perfection.
Ingredients
Filling:
- 8 large eggs, scrambled
- ½ lb breakfast sausage, cooked & crumbled
- 1 cup shredded cheddar cheese
- ¼ cup diced green onions
- 1 (4 oz) can diced green chiles
- 8 flour tortillas (8-inch)
Sauce:
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- 1 tsp cumin
- ½ tsp garlic powder
Topping:
- ½ cup shredded Monterey Jack cheese
- 2 tbsp chopped cilantro
Instructions
- Preheat oven to 350°F (175°C).Mix scrambled eggs, sausage, cheddar, green onions, and chiles.Spoon filling onto tortillas, roll up, and place seam-side down in baking dish.Whisk sauce ingredients and pour over enchiladas.Top with Monterey Jack cheese.Bake 25 minutes until bubbly. Garnish with cilantro.
Notes
- Make-Ahead: Assemble night before; refrigerate
- Substitutions: Use turkey sausage or black beans for lighter version
- Gluten-Free: Use GF tortillas and soup