Delicious Breakfast Enchiladas Recipe

Are you tired of having the same old breakfast every morning? Why not switch things up and try some delicious breakfast enchiladas? These mouthwatering dishes are easy to make, packed with flavor, and will give you the perfect start to your day.

Breakfast enchiladas are a twist on the classic Mexican dish but with a breakfast twist. Instead of the traditional fillings like beans and cheese, these enchiladas are filled with scrambled eggs, crispy bacon, and gooey cheese. They are then smothered in a flavorful sauce, topped with more cheese, and baked to perfection.

One of the best things about breakfast enchiladas is that they can be customized to suit your taste buds. You can easily adjust the ingredients and seasonings, whether you prefer a spicy kick or a milder flavor. You can add your favorite toppings like avocado, sour cream, or fresh salsa to take it to the next level.

If you\’re looking for some inspiration to get started, we\’ve got you covered. Here are five easy and delicious breakfast enchilada recipes that will make you excited to wake up in the morning:

Start Your Morning with these 5 Easy Recipes for Delicious Breakfast Enchiladas

Are you looking for a hearty and satisfying breakfast? Look no further than these delicious breakfast enchiladas. Packed with flavor and easy to prepare, these enchiladas are the perfect way to start your morning on a delightful note.

You can whip up a batch of these enchiladas with just a few simple ingredients in no time. From classic bacon and egg to vegetarian options, there\’s a recipe for everyone. Let\’s dive into these mouthwatering recipes:

Recipe	Ingredients	Instructions
Bacon and Egg Enchiladas	Bacon, eggs, tortillas, cheese, salsa	Cook bacon and eggs, fill tortillas with bacon, eggs, and cheese, roll into enchiladas, top with salsa, and bake.
Sausage and Pepper Enchiladas	Sausage, bell peppers, onions, tortillas, cheese, enchilada sauce	Cook sausage, peppers, and onions; fill tortillas with sausage mixture; roll into enchiladas; top with cheese and enchilada sauce, and bake
Spinach and Mushroom Enchiladas	Spinach, mushrooms, onions, garlic, tortillas, cheese, green chile sauce	Sauté spinach, mushrooms, onions, and garlic, fill tortillas with spinach mixture, roll into enchiladas, top with cheese and green chile sauce, bake
Black Bean and Sweet Potato Enchiladas	Black beans, sweet potatoes, onions, cumin, tortillas, cheese, red enchilada sauce	Cook sweet potatoes, onions, and cumin; add black beans; fill tortillas with sweet potato mixture; roll into enchiladas; top with cheese and red enchilada sauce, and bake.
Avocado and Tomato Enchiladas	Avocado, tomatoes, red onion, cilantro, lime juice, tortillas, cheese, salsa verde	Mash avocado, mix with tomatoes, red onion, cilantro, and lime juice, fill tortillas with avocado, roll into enchiladas, top with cheese and salsa verde, and bake.

These easy recipes are a great way to mix up your morning routine and enjoy a delicious and satisfying breakfast. Whether you prefer a classic bacon and egg combo or want something new with vegetarian options, these breakfast enchiladas will become a favorite. So why wait? Start your morning off right with these mouthwatering enchiladas!

Scrambled Egg Enchiladas

Start your morning off right with these tasty scrambled egg enchiladas. They are packed with protein and flavor, making them the perfect breakfast option. Here\’s how to make them:

Ingredients:

• Six large eggs, beaten
• 1/2 cup shredded cheese
• 1/4 cup diced onions
• 1/4 cup diced bell peppers
• 1/4 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Four large flour tortillas
• 1/2 cup enchilada sauce

Instructions:

1. In a large skillet, heat some oil over medium heat. Add the diced onions and bell peppers, and sauté until tender.
2. Add the beaten eggs to the skillet and scramble them until cooked.
3. Remove the skillet from the heat and stir in the diced tomatoes, shredded cheese, and chopped cilantro—season with salt and pepper to taste.
4. Preheat the oven to 350°F (175°C).
5. Place a tortilla on a flat surface and spoon some of the scrambled egg mixture. Roll the tortilla up tightly and place it in a baking dish. Repeat with the remaining tortillas and filling.
6. Pour the enchilada sauce over the rolled tortillas in the baking dish.
7. Bake in the oven for about 15 minutes or until the enchiladas are heated and the cheese is melted.
8. Remove from the oven and let cool for a few minutes before serving.

These scrambled egg enchiladas are a delicious twist on a classic breakfast dish. They are easy to make, and you can customize the filling. Serve them with salsa and sour cream for a complete breakfast meal. Enjoy!

Bacon and Cheese Enchiladas

Start your morning with a spicy and savory twist by whipping up a batch of bacon and cheese enchiladas. Packed with crispy bacon and gooey melted cheese, these enchiladas are a flavor explosion that will leave you craving more.

Ingredients:

• Eight slices of bacon
• One onion, diced
• Two cloves of garlic, minced
• One red bell pepper, diced
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Eight flour tortillas
• 1 cup enchilada sauce
• One tablespoon chopped fresh cilantro (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside on a paper towel-lined plate to drain.
3. Add the diced onion, minced garlic, and red bell pepper in the same skillet. Cook until the vegetables are tender, about 5 minutes.
4. Crumble the bacon and add it to the skillet with the vegetables. Stir to combine.
5. Combine the shredded cheddar cheese and Monterey Jack cheese in a mixing bowl.
6. Take a flour tortilla and spoon some bacon and vegetable mixture onto one side. Sprinkle some cheese on top of the mix. Roll up the tortilla and place it seam-side down in a greased baking dish.
7. Repeat this process with the remaining tortillas and filling.
8. Pour the enchilada sauce over the rolled tortillas in the baking dish.
9. Sprinkle the remaining cheese on top of the enchiladas.
10. Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.
11. Garnish with chopped fresh cilantro, if desired.
12. Serve hot and enjoy!

These bacon and cheese enchiladas are perfect for a hearty breakfast or brunch. They are also great for meal prep, as they can be prepared in advance and reheated when you\’re ready to eat. So, why not shake up your morning routine and try these delicious enchiladas?

Spinach and Mushroom Enchiladas

If you\’re looking for a delicious and nutritious breakfast option, these spinach and mushroom enchiladas are perfect. Packed with flavor and filled with healthy ingredients, they will kickstart your day in the best way possible.

Ingredients:

• 12 small corn tortillas
• 2 cups of fresh spinach
• 1 cup of sliced mushrooms
• One small onion, diced
• Two cloves of garlic, minced
• One teaspoon of cumin
• One teaspoon of paprika
• 1 cup of shredded cheddar cheese
• 1 cup of enchilada sauce
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat some oil over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent.
3. Add the sliced mushrooms and cook until they are tender.
4. Next, add the fresh spinach and cook until wilted.
5. Season with cumin, paprika, salt, and pepper.
6. Warm the corn tortillas in the oven or stovetop so they are easier to roll.
7. Place a spoonful of the spinach and mushroom mixture onto each tortilla and roll them up tightly.
8. Arrange the enchiladas in a baking dish, seam side down.
9. Pour the enchilada sauce over the enchiladas, ensuring they are evenly covered.
10. Sprinkle the shredded cheddar cheese on top.
11. Bake for about 20 minutes or until the cheese is melted and bubbly.
12. Remove from the oven and let it cool for a few minutes before serving.

These spinach and mushroom enchiladas are a great way to add greens and fiber to your breakfast. They can be enjoyed independently or served with salsa, sour cream, or guacamole. Give them a try, and start your day with a delicious and wholesome meal!

Sausage and Pepper Enchiladas

If you\’re craving a savory and filling breakfast, look no further than these Sausage and Pepper Enchiladas. This recipe combines the flavors of spicy sausage, sweet bell peppers, and tangy salsa to create a delicious morning meal. Plus, it\’s easy to make and can be customized to your taste preferences!

Ingredients

For the enchiladas:

• Eight flour tortillas
• 1 pound bulk pork sausage
• One bell pepper, diced
• One onion, diced
• 1 cup shredded cheddar cheese

For the salsa verde:

• 1 pound tomatillos, husked and washed
• One jalapeno pepper, seeded
• One clove garlic
• 1/4 cup chopped fresh cilantro
• One tablespoon of lime juice
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.

2. In a large skillet, cook the sausage over medium heat until browned. Remove from the skillet and set aside.

3. In the same skillet, sauté the bell pepper and onion until they\’re softened and slightly caramelized.

4. Mix the cooked sausage, bell pepper, onion, and half of the shredded cheddar cheese in a mixing bowl.

5. Spoon the sausage mixture onto each tortilla and roll them up, placing them seam-side down in the prepared baking dish.

6. combine the tomatillos, jalapeno pepper, garlic, cilantro, lime juice, salt, and pepper in a blender or food processor. Blend until smooth.

7. Pour the salsa verde over the enchiladas, making sure they\’re entirely covered.

8. Sprinkle the remaining shredded cheddar cheese over the top.

9. Bake for 20-25 minutes until the cheese is melted and bubbly.

10. Serve the enchiladas hot, garnished with additional cilantro if desired.

These Sausage and Pepper Enchiladas are a delicious and satisfying way to start your morning. Enjoy!

Veggie Enchiladas

If you\’re looking for a delicious and nutritious way to start your morning, look no further than these veggie enchiladas. Packed with vegetables and flavor, they are a great way to get your day off to a healthy and satisfying start.

Ingredients:

• Two bell peppers, diced
• One onion, diced
• Two cloves of garlic, minced
• One zucchini, diced
• 1 cup of corn kernels
• One can of black beans, rinsed and drained
• One teaspoon of cumin
• One teaspoon of chili powder
• Salt and pepper to taste
• Eight small whole-wheat tortillas
• 1 cup of shredded cheese

Instructions:

1. In a large skillet, heat some oil over medium heat. Add bell peppers, onion, garlic, and sauté until the vegetables are softened.
2. Add the zucchini, corn, black beans, cumin, chili powder, salt, and pepper to the skillet. Cook until the vegetables are tender.
3. Preheat your oven to 375°F (190°C).
4. Place a spoonful of the vegetable mixture onto each tortilla and roll it up. Place the enchiladas into a baking dish.
5. Sprinkle the shredded cheese over the top of the enchiladas.
6. Bake in the oven for 20 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and let cool slightly before serving.

These veggie enchiladas are not only delicious, but they are also incredibly versatile. You can add or substitute any vegetables you like or have on hand. Serve them with salsa, sour cream, or guacamole for extra flavor. These enchiladas are sure to become a staple in your breakfast rotation. Enjoy!

Enchiladas with Avocado and Tomato Salsa

If you\’re looking for a delicious and healthy breakfast option, these enchiladas with avocado and tomato salsa are a fantastic choice. Packed with flavor and nutrient-rich ingredients, they will kickstart your day in the best way possible.

The star of this dish is the creamy avocado and tomato salsa. The freshness of the avocado pairs perfectly with the tangy tomatoes, creating a mouthwatering combination that will leave you wanting more.

Start by warming up some corn tortillas to make these enchiladas on a grill. Then, spread a generous amount of the avocado and tomato salsa on each tortilla. Roll them up and place them in a baking dish. Top with additional salsa and a sprinkle of cheese.

Pop the dish in the oven and bake until the enchiladas are heated and the cheese is melted and bubbly. Garnish with fresh cilantro and a lime juice squeeze for an extra flavor.

These enchiladas are not only delicious but also packed with nutritious ingredients. Avocado is rich in healthy fats, fiber, and vitamins, while tomatoes provide antioxidants and vitamins. The gluten-free corn tortillas make this dish suitable for those with dietary restrictions.

Whether you\’re looking for a quick and easy weekend breakfast or a crowd-pleasing brunch dish, these enchiladas with avocado and tomato salsa will surely impress. Give them a try and start your day off right!

Black Bean and Corn Enchiladas

If you\’re looking for a delicious and hearty vegetarian option for breakfast, these black bean and corn enchiladas are a must-try. Combining beans, corn, and flavorful spices makes for a filling and satisfying meal to start your day.

To make the enchiladas, start by sautéing diced onions and minced garlic in a skillet until they are soft and fragrant. Then, add drained and rinsed black beans and corn kernels to the skillet and cook until heated. Season the mixture with cumin, chili powder, and salt to taste.

Next, warm up corn tortillas in a separate skillet until they are pliable. Once the tortillas are ready, spoon the black bean and corn mixture onto each and roll them up tightly. Place the rolled enchiladas in a baking dish and top them with your favorite enchilada sauce.

Before baking, sprinkle some shredded cheese on top for an extra layer of flavor. Bake the enchiladas in a preheated oven until the cheese is melted and bubbly. This usually takes around 20 minutes.

Once the enchiladas are done baking, remove them from the oven and let them cool slightly before serving. These black bean and corn enchiladas pair perfectly with a sour cream dollop and fresh cilantro sprinkle.

Not only are these enchiladas a delicious breakfast option, but they also make for a great brunch or dinner meal. You can even make a big batch ahead of time and freeze them for quick and convenient breakfasts throughout the week.

So, if you\’re in the mood for a tasty and satisfying breakfast, try these black bean and corn enchiladas. They are sure to become a favorite in your morning routine.

Ham and Cheese Enchiladas

Are you looking for a savory and satisfying breakfast option? These ham and cheese enchiladas are the perfect way to start your day. Packed with flavor and easy to make, these enchiladas will have you returning for seconds.

To make these delicious enchiladas, you will need the following ingredients:

• Six flour tortillas
• 1 cup of diced ham
• 1 cup of shredded cheddar cheese
• 1/2 cup of diced onion
• 1/2 cup of diced bell pepper
• 1/4 cup of chopped fresh cilantro
• 1/4 cup of sour cream
• 1/4 cup of diced tomatoes
• 1/4 cup of sliced black olives
• One teaspoon of chili powder
• 1/2 teaspoon of cumin
• 1/2 teaspoon of garlic powder
• Salt and pepper to taste

Start by preheating your oven to 350 degrees Fahrenheit. In a large skillet, cook the diced ham, onion, and bell pepper until the vegetables are tender. Add the chili powder, cumin, garlic powder, salt, and pepper, and cook for another minute.

Next, warm the flour tortillas in the microwave or stovetop until they are pliable. Spread a tablespoon of sour cream on each tortilla, then divide the ham and vegetable mixture among the tortillas. Sprinkle each tortilla with shredded cheddar cheese, diced tomatoes, and sliced black olives.

Roll each tortilla tightly and place them seam-side down in a greased baking dish. Top the enchiladas with any remaining cheese and a sprinkle of chopped fresh cilantro. Bake in the oven for 15 to 20 minutes or until the cheese is melted and bubbly.

Serve these delicious ham and cheese enchiladas with salsa and sour cream. They are perfect for a weekend brunch or a quick, leisurely weekday breakfast. Enjoy!

Chicken and Green Chile Enchiladas

If you\’re looking for a delicious and satisfying breakfast dish, these chicken and green chile enchiladas are a must-try. Packed with flavor and easy to make, they will become a new favorite.

Ingredients:

• 4 cups shredded cooked chicken
• 1 cup green chile sauce
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced green chilies
• 1/4 cup chopped fresh cilantro
• Eight flour tortillas
• Salt and pepper to taste
• Optional toppings: sour cream, diced avocado, sliced green onions

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Combine the shredded chicken, green chile sauce, Monterey Jack cheese, diced green chilies, and cilantro in a medium bowl—season with salt and pepper to taste.
3. Warm the flour tortillas in the microwave or on a stovetop until pliable.
4. Spoon the chicken mixture onto each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
5. Once all the enchiladas are arranged in the baking dish, pour any remaining chicken mixture over the top.
6. Bake for 20-25 minutes until the cheese is melted and bubbly.
7. Remove from the oven and let cool for a few minutes before serving.
8. Optional: Serve with sour cream, diced avocado, and sliced green onions on top.

These chicken and green chile enchiladas are perfect for breakfast or brunch but can also be enjoyed as a filling lunch or dinner. They are a crowd-pleasing option that can easily be customized with your favorite toppings. Give them a try, and start your morning with a delicious and satisfying meal.

Chorizo and Potato Enchiladas

If you\’re looking for a hearty and savory breakfast enchilada recipe, these Chorizo and Potato Enchiladas are the perfect choice. Packed with flavorful ingredients, these enchiladas will satisfy your cravings and keep you full until lunchtime.

To make the filling, cook chorizo sausage in a skillet until it\’s browned and cooked through. Remove the chorizo from the skillet and set it aside. In the same skillet, cook diced potatoes until they\’re tender and lightly browned. Add onions and garlic to the skillet and cook until they\’re fragrant and softened.

Once the filling is ready, it\’s time to assemble the enchiladas. Spread a layer of enchilada sauce on the bottom of a baking dish. Take a tortilla and fill it with a spoonful of the chorizo and potato filling. Roll it up and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.

Pour the remaining enchilada sauce over the rolled tortillas, making sure they\’re entirely covered. Sprinkle shredded cheese on top of the enchiladas. Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Then, remove the foil and bake for 10 minutes or until the cheese is melted and bubbly.

Once the enchiladas are done baking, remove them from the oven and let them cool for a few minutes. Serve them hot with your favorite toppings, such as diced tomatoes, avocado slices, and cilantro. These Chorizo and Potato Enchiladas are a delicious and satisfying way to start your morning – your taste buds will thank you!

Enchiladas with Smoky Chipotle Sauce

If you\’re looking for a savory and spicy breakfast option, these enchiladas with smoky chipotle sauce are the perfect choice. These enchiladas are flavorful and will kickstart your morning. They are made with corn tortillas filled with scrambled eggs, cheese, and your favorite breakfast protein.

To make the smoky chipotle sauce, you\’ll need:

• Two chipotle peppers in adobo sauce
• One small onion, chopped
• Two cloves of garlic, minced
• One can (15 ounces) of tomato sauce
• One teaspoon of smoked paprika
• One teaspoon of cumin
• Salt and pepper, to taste

To prepare the sauce, blend all the ingredients until smooth. Adjust the seasoning according to your taste preferences.

For the enchiladas, you\’ll need:

• Eight corn tortillas
• Six eggs scrambled
• 1 cup of shredded cheese (cheddar or Mexican blend)
• Your choice of breakfast protein (cooked bacon, sausage, or ham)
• Optional toppings: chopped cilantro, diced tomatoes, sliced avocado

Preheat your oven to 375°F (190°C). Warm the tortillas in a dry skillet for 10 seconds on each side, then set aside.

In a separate skillet, cook the scrambled eggs until they are fluffy and set. Add the cooked breakfast protein of your choice and mix well.

Spoon the smoky chipotle sauce onto the bottom of a baking dish to assemble the enchiladas. Fill a tortilla with a portion of the scrambled eggs and protein mixture. Roll it up and place it seam-side down in the baking dish.

Repeat this process with the remaining tortillas, arranging them tightly in the dish. Pour the remaining smoky chipotle sauce over the enchiladas, fully covering them. Top with the shredded cheese.

Bake the enchiladas in the oven for 15-20 minutes or until the cheese is melted and bubbly.

Once cooked, remove from the oven and let them cool for a few minutes before serving. Garnish with chopped cilantro, diced tomatoes, and sliced avocado if desired.

These enchiladas with smoky chipotle sauce are a delicious and satisfying way to start your morning. The smoky and spicy flavors of the chipotle sauce perfectly complement the creamy scrambled eggs and melted cheese. Give this recipe a try, and enjoy a breakfast with a twist!

Mushroom and Swiss Enchiladas

If you\’re a fan of mushrooms and Swiss cheese, this recipe is perfect for you! These Mushroom and Swiss Enchiladas are packed with rich flavors and are a delicious way to start your morning.

Ingredients:

• Eight flour tortillas
• One tablespoon of olive oil
• One onion, diced
• Two cloves of garlic, minced
• 8 ounces of mushrooms, sliced
• 1 cup of Swiss cheese, shredded
• 1 cup of sour cream
• 1 cup of chicken broth
• One teaspoon of ground cumin
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook until the onion is translucent, about 5 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release moisture and brown, about 8-10 minutes.
4. In a mixing bowl, combine the Swiss cheese and sour cream. Set aside.
5. Add the chicken broth, cumin, salt, and black pepper to the skillet with the mushrooms. Bring to a simmer and cook for an additional 5 minutes.
6. Remove the skillet from the heat and stir half the mushroom mixture into the cheese and sour cream mixture. This will help to temper the sour cream and prevent curdling.
7. Spread a small amount of the remaining mushroom mixture onto the bottom of a greased baking dish.
8. Take a flour tortilla and spoon about two tablespoons of the cheese and mushroom mixture onto it. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
9. Pour the remaining mushroom mixture over the enchiladas in the baking dish. Sprinkle with extra Swiss cheese, if desired.
10. Cover the baking dish with foil and bake for 20-25 minutes until the enchiladas are heated and the cheese is melted and bubbly.
11. Remove from the oven and garnish with fresh cilantro before serving.

These Mushroom and Swiss Enchiladas make a tasty and satisfying breakfast. Combining mushrooms, Swiss cheese, and the flavorful sauce will undoubtedly wake up your taste buds. Enjoy!

Enchiladas with Cilantro Lime Rice

If you\’re looking for a flavorful and satisfying breakfast option, these Enchiladas with Cilantro Lime Rice are the perfect choice. They are packed with delicious ingredients and will energize you for the day ahead.

To make the enchiladas, start by sautéing onions and garlic in a skillet until they are soft and translucent. Then, add your choice of protein, such as diced chicken or ground sausage, and cook until it is fully cooked. Next, mix in some diced tomatoes, black beans, and a blend of Mexican spices, like cumin and chili powder, to add some heat and depth of flavor.

Once your filling is ready, it\’s time to assemble the enchiladas. Take a corn tortilla and spoon some filling mixture into the center. Roll it up and place it seam-side down in a baking dish. Repeat this process until the filling is used up and the baking dish contains enchiladas. Pack them tightly together to prevent them from unrolling while baking.

Now it\’s time to prepare the cilantro lime rice. Cook your favorite rice according to package instructions. Once it is cooked, fluff it with a fork and add some freshly chopped cilantro and a squeeze of lime juice. Mix until everything is well combined, and you have vibrant and flavorful rice to serve alongside your enchiladas.

Place the baking dish of enchiladas in a preheated oven and bake them for about 20-25 minutes, or until the tortillas are slightly crispy and the filling is hot and bubbly. Once they are done, remove them from the oven and let them cool for a few minutes before serving.

Serve the enchiladas hot, topped with shredded cheese, chopped cilantro, and a dollop of sour cream. The combination of the warm and savory enchiladas with the fresh and zesty cilantro lime rice is a match made in breakfast heaven.

These Enchiladas with Cilantro Lime Rice are not only delicious, but they are also easy to prepare. They can be made ahead of time and reheated for a quick and satisfying breakfast or brunch option. So next time you\’re in the mood for something different in the morning, try these enchiladas!

Sweet Potato and Black Bean Enchiladas

If you\’re looking for a satisfying and healthy breakfast option, these Sweet Potato and Black Bean Enchiladas are a great choice. Packed with flavor and nutrients, this dish will keep you feeling full and energized throughout the morning.

To make these enchiladas, roast sweet potatoes until they are tender and caramelized. In a separate pan, sauté onions, garlic, and black beans until heated. Add the sweet potatoes and black bean mixture with your favorite enchilada sauce and spices like cumin and chili powder for an added kick.

Ingredients:

• Two sweet potatoes, peeled and diced
• One can of black beans, drained and rinsed
• One onion, diced
• Two cloves of garlic, minced
• One jar of enchilada sauce
• One teaspoon cumin
• One teaspoon of chili powder
• Salt and pepper to taste
• Tortillas
• Optional toppings: avocado, cilantro, sour cream

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the diced sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper, then toss to coat.
3. Bake the sweet potatoes for about 25-30 minutes until they are tender and caramelized.
4. In a separate pan, sauté the diced onion and minced garlic until fragrant and translucent.
5. Add the black beans to the pan and cook until they are heated.
6. Combine the sweet potatoes, black bean mixture, enchilada sauce, cumin, chili powder, and salt and pepper in a large bowl. Mix well to combine.
7. Warm the tortillas in the oven or stovetop to make them pliable.
8. Spoon the sweet potato and black bean mixture onto each tortilla and roll them up tightly.
9. Place the rolled tortillas in a baking dish and pour any remaining sauce.
10. Bake the enchiladas for about 15-20 minutes until they are heated and the sauce is bubbly.
11. Remove from the oven and let cool slightly before serving.
12. Top with optional toppings such as diced avocado, fresh cilantro, or a dollop of sour cream.

These Sweet Potato and Black Bean Enchiladas are a delicious and nutritious way to start your morning. They are also great for meal prepping and can be reheated throughout the week for a quick and easy breakfast. Enjoy!

Zucchini and Corn Enchiladas

If you\’re looking to add some vegetables to your breakfast, enchiladas, zucchini, and corn are delicious and nutritious options. These enchiladas are packed with flavor and will leave you satisfied and ready to take on the day.

Ingredients:

• Two zucchinis, sliced
• 1 cup corn kernels
• One red bell pepper, diced
• One small onion, diced
• Two cloves garlic, minced
• One teaspoon cumin
• One teaspoon of chili powder
• 1 cup shredded cheddar cheese
• Eight small flour tortillas
• Salt and pepper to taste
• One tablespoon of olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the garlic, onion, and bell pepper. Sauté until the vegetables are softened.
4. Stir in the zucchini, corn, cumin, chili powder, salt, and pepper. Cook until the zucchini is tender and the spices are fragrant.
5. Remove the skillet from the heat and set aside.
6. Warm the tortillas in the microwave or stovetop until they are pliable.
7. Place a spoonful of the vegetable filling onto each tortilla. Roll tightly and place seam-side down in the greased baking dish.
8. Sprinkle the enchiladas with the shredded cheddar cheese.
9. Bake in the oven for 15-20 minutes or until the cheese is melted and bubbly.
10. Remove from the oven and let cool slightly before serving.

These zucchini and corn enchiladas are a great way to start your day with a wholesome and delicious meal. Serve them with salsa, sour cream, or avocado for added flavor. Enjoy!

Enchiladas with Jalapeno Cream Sauce

Adding a jalapeno cream sauce is one of the most flavorful and indulgent ways to enjoy breakfast enchiladas. This creamy, spicy sauce takes these enchiladas to the next level, providing a perfect balance of heat and richness.

To make the jalapeno cream sauce, roast it in the oven until they are soft and slightly charred. Remove the skin and seeds, then blend the jalapenos with sour cream, lime juice, garlic, and salt. The result is a smooth and creamy sauce with a kick of heat.

Once the jalapeno cream sauce is ready, it\’s time to assemble the enchiladas. Start by warming tortillas in a skillet or oven to make them pliable. Then, fill the tortillas with scrambled eggs, cooked bacon or sausage, and shredded cheese. Roll the tortillas tightly and place them in a baking dish.

Pour the jalapeno cream sauce over the enchiladas, covering them completely. Top with additional shredded cheese for an extra cheesy finish. Bake the enchiladas in the oven until the cheese is melted and bubbly and the sauce is heated.

When the enchiladas are done, remove them from the oven and let them cool slightly before serving. Garnish with chopped cilantro and a squeeze of lime juice for added freshness. These enchiladas with jalapeno cream sauce are a delicious and satisfying way to start your morning with a spicy kick!

Apple Cinnamon Enchiladas

If you\’re looking for a delicious and slightly sweet breakfast option, these Apple Cinnamon Enchiladas are perfect. These enchiladas will start your morning with a warm apple cinnamon filling wrapped in a soft tortilla. Here are five easy recipes to try:

1. Classic Apple Cinnamon Enchiladas

• Ingredients:
• – Flour tortillas
• – Apples, peeled and sliced
• – Cinnamon sugar mixture
• – Butter
• – Caramel sauce for topping (optional)
• Instructions:
• 1. Preheat your oven to 350°F (175°C).
• 2. Place a few apple slices on each tortilla and sprinkle with cinnamon sugar mixture.
• 3. Roll up the tortillas and place them in a greased baking dish.
• 4. Melt butter and pour it over the tortillas.
• 5. Bake for 20-25 minutes or until the enchiladas are golden brown.
• 6. Serve warm with caramel sauce drizzled on top, if desired.

2. Apple Cinnamon Cream Cheese Enchiladas

• Ingredients:
• – Flour tortillas
• – Cream cheese, softened
• – Apples, peeled and sliced
• – Cinnamon sugar mixture
• – Butter
• – Powdered sugar for topping
• Instructions:
• 1. Preheat your oven to 350°F (175°C).
• 2. Spread cream cheese on each tortilla.
• 3. Place a few apple slices on the cream cheese and sprinkle with cinnamon sugar mixture.
• 4. Roll up the tortillas and place them in a greased baking dish.
• 5. Melt butter and pour it over the tortillas.
• 6. Bake for 20-25 minutes or until the enchiladas are golden brown.
• 7. Sprinkle with powdered sugar before serving.

These are just two variations of apple cinnamon enchiladas that you can try. Feel free to get creative and add your twists to the recipes. Serve these enchiladas with fresh fruit and a cup of coffee or tea for a complete and satisfying breakfast.

Enchiladas with Roasted Red Pepper Sauce

These breakfast enchiladas are packed with flavor and will undoubtedly wake your taste buds in the morning. The roasted red pepper sauce adds a delicious smoky and slightly sweet taste to the dish, making it even more satisfying.

To make the enchiladas, start by preparing the roasted red pepper sauce. Roast red bell peppers over an open flame until the skin is charred. Let them cool, then remove the skin and seeds. Combine the roasted peppers with garlic, onion, cumin, and salt in a blender. Blend until smooth.

In a separate pan, cook some diced onion until translucent. Add cooked breakfast sausage, such as chorizo or bacon, to the pan and cook until browned. Remove from heat and drain any excess grease.

Whisk together eggs, milk, and a pinch of salt in a large bowl. Pour the egg mixture into a lightly greased skillet and cook over medium heat, stirring occasionally, until the eggs are scrambled but still moist. Remove from heat and set aside.

To assemble the enchiladas, spread a thin layer of the roasted red pepper sauce on the bottom of a baking dish. Fill each tortilla with a scoop of scrambled eggs, cooked sausage, and shredded cheese. Roll up the tortillas and place them seam-side down in the baking dish. Pour the remaining red pepper sauce over the top of the enchiladas.

Bake the enchiladas in a preheated oven at 350°F (175°C) for about 20 minutes or until the cheese is melted and bubbly. Remove from the oven and let them cool for a few minutes before serving.

These enchiladas with roasted red pepper sauce are a delightful twist on traditional breakfast recipes and will become a favorite in your household. Serve them with a dollop of sour cream and a sprinkle of fresh cilantro, and enjoy!

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas are a delicious twist on traditional breakfast enchiladas. Packed with the spicy flavors of buffalo chicken and the comforting goodness of enchiladas, this dish will become a new favorite for breakfast or brunch.

Ingredients:

• 2 cups cooked shredded chicken
• 1/2 cup buffalo sauce
• Eight flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled blue cheese
• 1/4 cup sliced green onions

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, combine the shredded chicken and buffalo sauce. Mix well to coat the chicken evenly.
3. Place a spoonful of the buffalo chicken mixture onto each tortilla and roll it up tightly. Place the enchiladas seam-side down in the baking dish.
4. Sprinkle the shredded cheddar cheese and crumbled blue cheese over the enchiladas.
5. Bake in the oven for about 20 minutes or until the cheese is melted and bubbly.
6. Remove from the oven and sprinkle with sliced green onions before serving.

These Buffalo Chicken Enchiladas are perfect for a hearty and flavorful breakfast. Serve them with salsa, sour cream, or guacamole for an extra kick. Enjoy!

Enchiladas with Creamy Queso Sauce

Enchiladas with Creamy Queso Sauce is a delicious and satisfying breakfast option combining rich cheese and smoky enchiladas. This recipe takes traditional breakfast enchiladas to the next level with a creamy queso sauce that adds a velvety texture and extra cheesiness.

Ingredients:

• Eight flour tortillas
• 1 cup cooked and seasoned ground sausage or chorizo
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup queso fresco, crumbled
• 1 cup heavy cream
• 1/4 cup diced green chilies
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large skillet, cook the ground sausage or chorizo until browned. Drain any excess grease.
3. Add the diced bell peppers and onions to the skillet and cook until softened.
4. Combine the cooked sausage or chorizo mixture in a mixing bowl with the shredded cheddar and mozzarella cheese.
5. Divide the mixture evenly among the flour tortillas and roll them up tightly. Place them seam-side down in the greased baking dish.
6. In a small saucepan, heat the heavy cream over low heat. Stir in the queso fresco, diced green chilies, and chopped fresh cilantro. Cook until the cheese is melted and the sauce is smooth—season with salt and pepper to taste.
7. Pour the creamy queso sauce over the enchiladas in the baking dish, ensuring they are fully covered.
8. Bake for about 20-25 minutes until the enchiladas are heated and the cheese on top is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving. Garnish with additional diced green chilies and fresh cilantro, if desired.
10. Serve the enchiladas with creamy queso sauce for a delicious and flavorful breakfast. Enjoy!

These enchiladas with creamy queso sauce will become a favorite breakfast option for cheese and enchilada lovers. The combination of flavors and the velvety texture of the sauce make this dish a delightful way to start your morning.

Cheesy Beef Enchiladas

These cheesy beef enchiladas are a perfect way to start your morning. The combination of flavorful beef, melted cheese, and soft tortillas creates a delicious breakfast dish that will leave you satisfied and ready to take on the day. Here\’s how to make them:

Ingredients:

• 1 pound ground beef
• One small onion, diced
• Two cloves garlic, minced
• One teaspoon of chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Eight small flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup salsa
• 1/4 cup chopped fresh cilantro

Instructions:

1. In a large skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned and cooked. Drain any excess grease.
2. Add the chili powder, cumin, salt, and pepper to the skillet. Stir to combine and cook for an additional 2 minutes.
3. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
4. Place a spoonful of the beef mixture onto each tortilla and sprinkle with shredded cheese. Roll up the tortillas and place them seam-side down in the baking dish.
5. Pour salsa over the enchiladas and sprinkle with additional cheese.
6. Bake for 20-25 minutes until the cheese is melted and bubbly.
7. Remove from the oven and sprinkle with chopped cilantro.
8. Serve warm and enjoy!

These cheesy beef enchiladas are a hearty and satisfying breakfast option that will keep you full and energized throughout the morning. Give them a try, and prepare to start your day off right!

Enchiladas with Tangy BBQ Sauce

If you\’re in the mood for something a little different for breakfast, these Enchiladas with Tangy BBQ Sauce are a great option. The tangy and smoky flavor of the BBQ sauce pairs perfectly with the savory flavors of the eggs and cheese in the enchiladas.

To make these enchiladas, start by creating the tangy BBQ sauce. Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, and smoked paprika in a small saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the sauce has thickened slightly.

In a separate skillet, cook diced onions and bell peppers until they are softened. Add scrambled eggs and cook until they are fluffy and slightly set. Remove from heat and stir in shredded cheddar cheese.

Spread a spoonful of the tangy BBQ sauce on the bottom of a baking dish. Fill each tortilla with a portion of the egg and cheese mixture, then roll tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas.

Pour the remaining tangy BBQ sauce over the top of the enchiladas, making sure to cover them evenly. Sprinkle additional shredded cheddar cheese on top.

Bake in a preheated oven at 350°F (175°C) for about 20 minutes or until the cheese is melted and bubbly. Serve the enchiladas with a dollop of sour cream and a sprinkle of chopped green onions.

These Enchiladas with Tangy BBQ Sauce are a unique and flavorful way to start your morning. The tangy BBQ sauce, scrambled eggs, and melted cheese will satisfy your taste buds and keep you full until lunchtime. Give them a try and enjoy a delicious twist on traditional breakfast fare!

Shrimp and Avocado Enchiladas

If you\’re in the mood for a savory and satisfying breakfast, look no further than these shrimp and avocado enchiladas. Packed with protein and healthy fats, this dish will keep you full and energized all morning.

To make these enchiladas, start by sautéing fresh shrimp with garlic and your favorite spices. Once the shrimp are cooked, remove them from the pan and set aside.

Next, wrap corn tortillas in a damp paper towel and microwave them for a few seconds to soften. Lay each tortilla flat and spread a layer of mashed avocado onto each one. Top with a scoop of sautéed shrimp and roll up the tortillas tightly.

Place the rolled-up enchiladas in a baking dish and cover with your favorite enchilada sauce. Sprinkle with shredded cheese and bake in the oven until the cheese is melted and bubbly.

Once the enchiladas are cooked, remove them from the oven and let them cool slightly before serving. Garnish with fresh cilantro and a lime juice squeeze for an extra flavor.

These shrimp and avocado enchiladas are perfect for a weekend brunch or a special occasion breakfast. Serve them with Mexican rice and refried beans for a complete and satisfying meal. Enjoy!

Ingredients:	Instructions:
– Fresh shrimp	– Sauté shrimp with garlic and spices
– Corn tortillas	– Microwave tortillas to soften
– Avocado	– Mash avocado and spread onto tortillas
– Enchilada sauce	– Cover enchiladas with sauce
– Shredded cheese	– Sprinkle cheese on top
– Fresh cilantro	– Garnish with cilantro before serving
– Lime juice	– Squeeze lime juice on top

Enchiladas with Spicy Green Sauce

These enchiladas with spicy green sauce are a delicious and flavorful option for a breakfast full of Mexican flavors. Made with a green sauce that packs a punch, these enchiladas are sure to wake up your taste buds.

Ingredients:

• Eight small tortillas
• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1 cup sour cream
• 1/2 cup chopped fresh cilantro
• One jalapeno pepper, diced
• Two cloves garlic, minced
• One tablespoon of olive oil
• One teaspoon of ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the jalapeno pepper and garlic, and sauté for 2 minutes.
3. Add the chicken, cumin, salt, and black pepper to the skillet. Cook for another 5 minutes or until the chicken is heated through.
4. Remove the skillet from heat and stir in the sour cream and half of the cilantro.
5. Spread a spoonful of the chicken mixture onto each tortilla, then sprinkle with Monterey Jack cheese.
6. Roll up the tortillas and place them seam-side down in the greased baking dish.
7. Pour the green sauce over the enchiladas, spreading it evenly.
8. Bake for 20 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and garnish with the remaining cilantro.
10. Serve hot and enjoy!

These enchiladas with spicy green sauce are a perfect way to start your morning with a kick. Combining the flavorful green sauce, tender chicken, and melted cheese will satisfy your breakfast cravings. Give them a try and enjoy a delicious and satisfying breakfast!

Turkey and Cranberry Enchiladas

If you\’re looking for a unique and delicious twist on traditional enchiladas, look no further than these Turkey and Cranberry Enchiladas. Perfect for using up leftover turkey from Thanksgiving or Christmas, these enchiladas are full of flavor and are a great way to start your morning.

To make these enchiladas, you\’ll need to start by making a cranberry sauce. Combine fresh cranberries, sugar, orange juice, and a pinch of salt in a saucepan. Cook over medium heat until the cranberries burst and the sauce thickens. Set aside to cool.

In a separate skillet, cook ground turkey until browned. Add diced onion, minced garlic, and a combination of cumin, chili powder, and oregano. Cook until the onion is softened and the turkey is fully cooked.

Next, assemble the enchiladas. Spread a thin layer of the cranberry sauce onto a tortilla. Top with a spoonful of the turkey mixture and a sprinkle of shredded cheese. Roll up the tortilla and place it seam-side down in a baking dish. Repeat with the remaining tortillas.

Once all the enchiladas are assembled, pour the remaining cranberry sauce over the top. Sprinkle with more shredded cheese. Cover with foil and bake in the oven at 350°F for 20 minutes or until the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before serving. Garnish with diced green onions and a dollop of sour cream. These Turkey and Cranberry Enchiladas are a unique and flavorful way to enjoy a delicious breakfast.

Question-answer:

Can I make the breakfast enchiladas the night before?

Yes, you can make the breakfast enchiladas the night before. Assemble the enchiladas as instructed in the recipe, but instead of baking them immediately, cover them tightly with plastic wrap or aluminum foil and place them in the refrigerator overnight. The following day, remove the covering and bake them according to the recipe\’s instructions.

Are there any vegetarian options for the breakfast enchiladas?

Absolutely! There are several vegetarian options for breakfast enchiladas. You can replace the meat with sautéed vegetables such as bell peppers, onions, spinach, or mushrooms. You can also add some black or refried beans for a protein boost. Feel free to experiment with different combinations and flavors to suit your preferences.

Can I use store-bought tortillas for the breakfast enchiladas?

Yes, you can certainly use store-bought tortillas for the breakfast enchiladas. Look for soft flour tortillas that will be easy to roll and won’t tear easily. If you prefer a different type of tortilla, such as corn tortillas, feel free to use those as well. Warm them up slightly before assembling the enchiladas to prevent cracking.

What kind of cheese works best for the breakfast enchiladas?

Several types of cheese work well for breakfast enchiladas. Some popular options include cheddar cheese, Monterey Jack cheese, pepper jack cheese, or a combination. You can also use Mexican cheese blends or any other cheese that melts nicely. Feel free to experiment with different cheeses to find your favorite combination.

Can I add some toppings to the breakfast enchiladas?

Yes, you can add toppings to the breakfast enchiladas. Some popular options include diced tomatoes, sliced avocado, chopped cilantro, sour cream, or hot sauce. You can get creative and add any other toppings that you enjoy. Make sure to add them after baking the enchiladas to stay fresh and not get mushy.

Reviews

Noah Davis

I love breakfast enchiladas! They are a perfect way to start the morning with a burst of flavor. The article provided five easy recipes I can’t wait to try. I am incredibly excited about the bacon and egg enchiladas – what a great twist on a classic breakfast combo! The step-by-step instructions and the beautiful pictures make it seem easy and delicious. I enjoy experimenting with new breakfast options, and these enchiladas will be a hit in my household. I can’t wait to surprise my family with a Mexican-inspired breakfast. Thanks for sharing these fantastic recipes!

DarkKnight

As a male reader, I found this article on “Delicious Breakfast Enchiladas: 5 Easy Recipes to Start Your Morning” quite intriguing. Breakfast is the day’s most important meal, and these enchiladas seem delightful to start the morning. The recipes in this article are simple and easy to follow, making them perfect for someone like me who is not an expert in the kitchen. The variety of fillings and toppings mentioned in the article is impressive. From classic options like bacon and eggs to more unique combinations like chorizo and avocado, there is something to suit everyone\’s taste. The step-by-step instructions for each recipe are clear and concise, ensuring that even a novice like me can create a delicious breakfast enchilada. I appreciate that the article also includes nutritional information for each recipe; as someone conscious about maintaining a balanced diet, knowing the calorie content and other nutritional facts of the breakfast I am consuming is helpful. It allows me to make informed choices and ensures I am starting my day healthily. Overall, this article has given me some great ideas for breakfast enchiladas that I can easily make at home. It inspired me to experiment with different fillings and toppings to create my signature dish. I am excited to try these recipes, and I am sure they will become a regular part of my morning routine.

John

As a male breakfast enthusiast, I must say that I love the idea of breakfast enchiladas! This article immediately caught my attention, and I couldn’t wait to try the recipes myself. The best part about these enchiladas is that they\’re not only delicious but also easy to make. The variety of recipes mentioned in the article got my taste buds tingling. I can’t wait to try the classic egg and cheese enchiladas. Combining fluffy eggs and gooey cheese wrapped in a warm tortilla sounds like a perfect way to start my day. I\’m also excited to experiment with the different filling options, like the sausage and pepper enchiladas. I can imagine the savory flavors creating a mouthwatering breakfast experience. The recipe for the vegetarian version of these enchiladas is also quite intriguing. I appreciate that the article provides options for those with different dietary preferences. It\’s a great way to cater to the diverse tastes at the breakfast table. Overall, this article has inspired me to step up my breakfast game. I can’t wait to impress my friends and family with these delicious breakfast enchiladas. Thank you for sharing these fantastic recipes!

Arthur Smith

These breakfast enchiladas are amazing! I can’t get enough of these recipes as a guy who loves a hearty and delicious breakfast. The combination of eggs, cheese, and all the other tasty fillings wrapped in a soft tortilla is simply irresistible. Not to mention, they are so easy to make! Whether you prefer a classic cheese and bacon enchilada or a more adventurous option like the sausage and potato version, there is something for everyone. I love how versatile these enchiladas are, too – you can add your favorite toppings, like avocado or salsa, to customize the dish. They are perfect for a lazy weekend brunch or a make-ahead breakfast for busy weekdays. Trust me, once you try these breakfast enchiladas, you\’ll never want to start your morning any other way!

KillerX

I love breakfast enchiladas! These five easy recipes are a great way to start my morning with a delicious and filling meal. Combining enchilada sauce, eggs, cheese, and various fillings is mouthwatering. I especially enjoy the vegetarian option with black beans and spinach, which adds a nutritious twist to the dish. The step-by-step instructions make it easy to follow and recreate these recipes at home. I can’t wait to try them all and impress my family with a hearty breakfast. Thank you for sharing these fantastic recipes!

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