Step up your brunch game by making these Breakfast Enchiladas for everyone! They are easy, so scrumptious, and a nice change to casseroles and what not!
I really love making these for friends and family. You can change up the filling to whatever your heart desires. My personal favorites are pork sausage and shredded chicken. This is a great dish if you have kids and they want to be more involved in the kitchen! They can help make the filling and help roll it all up. The younger kids can sprinkle the cheese all over the top. Just remember messes in the kitchen are fine and a normal process of teaching your kids 🙂
If you are currently eating Paleo, you can use Siete tortillas and their queso. They taste unbelievable and you won’t even miss the real deal. If cheese and regular tortillas are your jam then go for it!! I also prefer this with chile verde instead of the red enchilada sauce. It’s a bit milder and I find that the red enchilada sauce kind of overpowers it a bit!
Ingredients
- 8 flour tortillas
- 1 12 oz package of shredded Mexican Cheese blend
- 1 bottle of salsa verde (I love Sky Valley)
- 1/2 cup of salsa
- 12 eggs, whisked
- 1 lb ground pork or 2 heaping cups shredded chicken
- 1 1/2 tsp sea salt
- 1 tsp pepper
- 8 Siete tortillas
- 1 jar of Siete "queso blanco"
- 1 bottle of salsa verde
- 1/2 cup salsa
- 12 eggs whisked
- 1 lb ground pork or 2 cups shredded chicken
- 1 1/2 tsp salt
- 1 tsp pepper
- OPTIONAL FOR BOTH: fresh cilantro, avocado, tomatoes
Instructions
- Preheat oven to 350 degrees.
- Whisk eggs and set aside
- Heat up a skillet and place your ground pork. Cook for 5-7 minutes or until almost cooked through. If using chicken, only cook until heated through since it's already cooked.
- Gently pour in the whisked eggs and mix to combine.
- Stir occasionally until eggs have been scrambled.
- In a small sauce pot add in your salsa verde and 1/2 cup regular salsa. Set on low and let cook until you are ready to pour over enchiladas.
- Take a tortilla and sprinkle some cheese in the middle, or if doing the paleo version, spoon some Siete queso into the middle.
- Next, add your egg filling to the middle of the tortilla, roll it up and place seam side down into a casserole dish.
- Pour the salsa verde all over the top and sides of the enchiladas, the sprinkle with more cheese or drizzle the Siete queso over the top.
- Place in oven and let cook for 20 minutes or until cheese is nice and melty.
- Garnish with cilantro, diced tomatoes, and avocado
I’m telling you right now, I would double or triple the heck out of this meal! This will easily become a fam favorite and you’ll be making this weekly! It will last a few days in the fridge and you can most definitely make this ahead of time and then bake it in the oven the next morning.
Whole30: no
Paleo: yes
Would you make it like normal and then freeze it right before you bake so that all you would need to do is bake?
I would make everything, but not pour the sauce over it until you are ready to bake!