Cheesy Breakfast Enchiladas

At our house, we are big on breakfast for dinner. Breakfast for actual breakfast is a different story, but I’ll throw all my waffle-making, egg-scrambling, burrito-making resources into dinner, like in these Cheesy Breakfast Enchiladas.

I’ve been making variations of this recipe for a long time, and I’m not even sure where the original came from–it’s one of those hand-scrawled copied recipes from a friend of a friend of a friend. Over the years, I’ve added chorizo sausage and crispy hash browns, rearranging ingredients here and there. You know. Just the way things go when you can’t leave a perfectly good thing alone.

Ingredients Needed

This is just a preview of ingredients and method, keep scrolling for full printable recipe.

• Chorizo sausage – Chorizo is a flavorful Mexican sausage sold raw near the breakfast sausage or ground pork in your grocery store. Sometimes it will be with other refrigerated international or Latin products. It comes in mild or spicy, so pick what you like best!
• Frozen shredded hash browns
• Salt and pepper
• Eggs
• Butter
• Green onions
• Sour cream – Full fat or light is best.
• Canned diced green chiles
• Cream of mushroom soup
• Green enchilada sauce – Or green salsa
• Tortillas – Burrito size (12-inch).
• Shredded cheese – Cheddar and pepper Jack.

How to Make Cheesy Breakfast Enchiladas

1. To get started, you’ll want to brown half a pound of chorizo in a skillet over medium heat, stirring frequently, until cooked through. Using a slotted spoon, remove from the pan and drain on a paper towel, reserving the drippings. When drained, add to a medium mixing bowl.
2. In the same pan (and the same drippings), add 2 cups of shredded hash browns in a thin layer. Sprinkle with salt and pepper and cook for about 7 minutes or until brown and crispy, then flip and cook until the other side is brown and crispy. Remove from pan and add to the cooked sausage.
3. Return the pan to heat and melt the tablespoon of butter. Add 8 whisked eggs and scramble. When done, add to the eggs and potatoes and stir to combine.
4. In a small-ish mixing bowl, whisk together a can of cream of mushroom soup, sour cream, enchilada sauce, chiles, and green onions. Measure out 1 cup of the sauce and mix it with the egg mixture.
5. Fill each tortilla with about 1 cup of the egg mixture and roll securely. Place in a 9×13″ pan. Pour the remaining sauce over the enchiladas and sprinkle with cheese (1/2 cheddar, 1/2 pepper Jack). Bake until the cheese is melted and the sauce is bubbly. Remove from oven and allow to stand for about 5-10 minutes before serving. Makes 8 servings.

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Cheesy Breakfast Enchiladas

5 from 3 votes

Easy breakfast enchiladas can be baked right away or prepped the night before and baked in the morning. Switch up the fillings however you desire!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

ServingsServings8 enchiladas

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Ingredients

• 8 ounces chorizo sausage
• 2 cups frozen shredded hash browns
• Salt and pepper to taste
• 8 eggs whisked together with a splash of water
• 1 tablespoon butter
• 1 bunch green onions chopped
• 1 cup light sour cream
• 1 7- ounce can green chiles mild
• 1 10- ounce can cream of mushroom soup
• 8 ounces green enchilada sauce or green salsa
• 8 12- inch tortillas
• 1 ¼ cups shredded cheddar cheese
• 1 ¼ cups shredded pepper Jack cheese

Instructions

• Preheat your oven to 325℉.
• Over medium heat in a large skillet, crumble the chorizo and cook, stirring frequently, until cooked through. Using a slotted spoon, remove from the pan and drain on a paper towel, reserving the drippings. When drained, add to a medium mixing bowl.
• In the same pan (and the same drippings), add the hash browns in a thin layer. Sprinkle with salt and pepper and cook for about 7 minutes or until brown and crispy, then flip and cook until the other side is brown and crispy. Remove from pan and add to the cooked sausage.
• Return the pan to heat and melt the tablespoon of butter. Add the whisked eggs and scramble. When done, add to the eggs and potatoes and stir to combine.
• In a small-ish mixing bowl, whisk together the cream of mushroom soup, sour cream, enchilada sauce, chilies, and green onions. Measure out 1 cup of the sauce and mix it with the egg mixture.
• Fill each tortilla with about 1 cup of the egg mixture and roll it securely. Place in a 9×13" pan. Pour the remaining sauce over the enchiladas and sprinkle with cheese. Bake for about 30-35 minutes or until the cheese is melted and the sauce is bubbly. Remove from oven and allow to stand for about 5-10 minutes before serving. Makes 8 servings.

Notes

• Store leftover breakfast enchiladas in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
• You can freeze individual portions. Wrap portions tightly in plastic wrap then foil and freeze up to 2 months. Thaw overnight in the fridge and reheat gently in the microwave until hot and bubbly all the way through.

Nutrition

Serving: 1enchilada, Calories: 475kcal, Carbohydrates: 33g, Protein: 24g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 233mg, Sodium: 1187mg, Potassium: 422mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1071IU, Vitamin C: 20mg, Calcium: 390mg, Iron: 4mg

Course: Breakfast and Brunch

Cuisine: Mexican

Keyword: Cheesy Breakfast Enchiladas

Calories: 475kcal

Author: Our Best Bites

Cost: $15

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