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Breakfast Enchiladas

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Breakfast enchiladas are filled with eggs, chorizo, cheese, and tomatoes that are then rolled in a flour tortilla that is topped with a delicious cheese sauce! It is the perfect breakfast for all the enchilada and breakfast lovers. 

Breakfast Enchiladas

We love breakfast in our house! Some of our favorites are sheet pan pancakes, overnight banana nut bagel french toast casserole, and of course these breakfast enchiladas! There are so many things to love about breakfast enchiladas!

  • They are easy to make! 
  • Are a great make ahead / freezer option
  • Customiable based on what you love
  • Yes, it is breakfast, but it makes the perfect lunch and dinner too!
Breakfast Enchiladas

Once you make these, they will become one of your favorite breakfast ideas in your house! 

How to Make Breakfast Enchiladas

  • To prepare the 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.

  • Preheat the oven to 350°. 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 a paper towel. 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 as desired. Continue cooking over medium heat, stirring often, until the eggs are set.
  • Return the chorizo to the skillet with the eggs. Stir in about 1 cup of the cheese sauce.

  • Divide the egg mixture between the eight tortillas and roll 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.

Breakfast Enchiladas

Tips Tricks and FAQs

  • You can swap out the chorizo for sausage if you prefer. 
  • Bacon is a great addition to breakfast enchiladas. Just add it to the filling prior to rolling your enchilada. 
  • While this is a great base for the filling you can really add just about anything! Try peppers, cooked potatoes, anything your family loves for breakfast. 
  • If you prefer you can use corn enchiladas. 
Breakfast Enchiladas

Storage

Store your leftover breakfast enchiladas covered or in an airtight container in the fridge for up to 3 days. 

Can I freeze breakfast enchiladas?

Yes, these breakfast enchiladas freeze well. Assemble as directed and then cover in plastic and then wrap in foil. Place them in the freezer for up to 2 months. When you are ready to enjoy, place them in the fridge overnight and then bake. You will need to add 5-10 minutes extra to the baking time. 

Breakfast Enchiladas

Can you make these ahead of time?

Yes, you can make these the day before and then wrap your pan and place it in the fridge. While your oven is preheating you will want to remove these from the fridge and set them on the counter. Add about 5 extra minutes to the cooking time. 

Breakfast Enchiladas

Breakfast Enchiladas

Breakfast enchiladas are filled with eggs, chorizo, cheese, and tomatoes that are then rolled in a flour tortilla that is topped with a delicious cheese sauce! It is the perfect breakfast for all the enchilada and breakfast lovers.

Ingredients

  • 1 (16 ounce) package chorizo
  • 1 tablespoon butter
  • 14 eggs, well beaten
  • Salt and black pepper, to taste
  • 8 (8 inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 2 diced Roma tomatoes
  • 2 tablespoons freshly chopped cilantro
  • For the cheese sauce:
  • ⅓ cup butter
  • ⅓ cup flour
  • 3 cups milk
  • 2 cups freshly shredded Colby Jack cheese
  • 1 (4 ounce) can chopped green chiles

Instructions

  1. To prepare the 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.
  2. Preheat the oven to 350°. Prepare a 9 x 13 baking dish with nonstick cooking spray.
  3. In a large skillet over medium-high heat, brown the chorizo, crumbling as it cooks. Remove the chorizo from the skillet and drain it on a paper towel. Wipe to remove any excess grease.
  4. Place the butter in the skillet to melt. Add the eggs to the skillet and season with salt and black pepper as desired. Continue cooking over medium heat, stirring often, until the eggs are set.
  5. Return the chorizo to the skillet with the eggs. Stir in about 1 cup of the cheese sauce.
  6. Divide the egg mixture between the eight tortillas and roll-up. Place the enchiladas into the prepared baking dish with the same side down.
  7. Pour the remaining cheese sauce over the enchiladas and top with the Monterey Jack cheese.
  8. Bake for 30 minutes or until the enchiladas begin to brown slightly on the top.
  9. Garnish with diced tomatoes and chopped cilantro.

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