There’s something magical about waking up to the aroma of Breakfast Enchiladas wafting through the house. These delightful rolls are not just a meal; they’re a warm hug on a plate. Perfect for busy mornings or lazy weekends, they combine the heartiness of chicken, black beans, and cheese, all wrapped in a soft tortilla. Whether you’re feeding a crowd or just treating yourself, this recipe is a quick solution that impresses. Trust me, once you try these Breakfast Enchiladas, they’ll become a staple in your morning routine, bringing joy to every bite.
Why You’ll Love This Breakfast Enchiladas
Breakfast Enchiladas are a game-changer for your morning routine. They’re incredibly easy to whip up, making them perfect for those hectic weekdays. Plus, the combination of flavors is simply irresistible. You get a satisfying meal that’s packed with protein and fiber, keeping you full and energized. Whether you’re cooking for yourself or a family gathering, these enchiladas are sure to impress and delight everyone at the table.
Ingredients for Breakfast Enchiladas
Gathering the right ingredients is the first step to creating these mouthwatering Breakfast Enchiladas. Here’s what you’ll need:
Cooked and shredded chicken: This is the heart of your enchiladas, providing protein and flavor. You can use rotisserie chicken for convenience or cook your own.
Black beans: These add a hearty texture and are packed with fiber. Rinse them well to remove excess sodium.
Corn: Whether frozen or canned, corn brings a sweet crunch that balances the savory elements. It’s a great way to sneak in some veggies!
Shredded cheddar cheese: This melty goodness ties everything together. Feel free to swap it for Monterey Jack or pepper jack for a spicy twist.
Salsa: A zesty addition that enhances the flavor profile. Choose your favorite brand or make your own for a fresh kick.
Flour tortillas: These are the perfect wrap for your filling. Opt for whole wheat for a healthier option or corn tortillas for a gluten-free choice.
Eggs: They create a creamy topping that binds the enchiladas together. You can substitute with egg whites for a lighter version.
Milk: This adds richness to the egg mixture. Almond or oat milk can be used for a dairy-free alternative.
Ground cumin: A warm spice that adds depth to the dish. It’s a staple in Mexican cuisine.
Garlic powder: This brings a savory punch. Fresh garlic can be used if you prefer a more robust flavor.
Salt and pepper: Essential for seasoning. Adjust to your taste for the perfect balance.
Chopped fresh cilantro: Optional, but it adds a fresh, vibrant touch as a garnish.
For exact measurements, check the bottom of the article where you can find everything available for printing. Happy cooking!
How to Make Breakfast Enchiladas
Creating Breakfast Enchiladas is a straightforward process that will have your kitchen smelling divine. Follow these simple steps, and you’ll be on your way to a delicious breakfast that’s sure to impress.
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). Preheating is crucial because it ensures even cooking. You want those enchiladas to bake perfectly, with the cheese melting just right and the eggs setting beautifully.
Step 2: Prepare the Filling
In a large bowl, combine the cooked chicken, black beans, corn, half of the cheddar cheese, and ½ cup of salsa. Mix everything together until well combined. This filling is the heart of your Breakfast Enchiladas, so make sure it’s flavorful. You can even taste it to adjust the seasoning if needed!
Step 3: Whisk the Egg Mixture
In a separate bowl, whisk together the eggs, milk, ground cumin, garlic powder, salt, and pepper. This egg mixture will create a creamy topping that binds everything together. Make sure to whisk until it’s smooth and well blended. The spices will add a lovely depth to your dish.
Step 4: Assemble the Enchiladas
Lay a tortilla flat on a clean surface. Spoon about ⅓ cup of the chicken mixture down the center. Roll the tortilla tightly, tucking in the sides as you go, and place it seam-side down in a greased 9×13-inch baking dish. Repeat this process with the remaining tortillas. It’s like wrapping a present, but way tastier!
Step 5: Bake the Enchiladas
Once all the enchiladas are in the dish, pour the egg mixture evenly over them. Top with the remaining salsa and cheddar cheese. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes. You’ll know they’re done when the cheese is bubbly and the eggs are set. Keep an eye on them to avoid overcooking!
Step 6: Serve and Enjoy
Let the enchiladas cool for a few minutes before serving. This cooling time helps the flavors meld together. If you like, garnish with chopped fresh cilantro for a pop of color and freshness. Now, dig in and enjoy your homemade Breakfast Enchiladas!
Tips for Success
Prep your ingredients ahead of time to save on cooking time.
Don’t overfill the tortillas; a little goes a long way!
Experiment with different cheeses for unique flavors.
Let the enchiladas sit for a few minutes after baking for easier serving.
Feel free to customize the filling with your favorite veggies or proteins.
Equipment Needed
9×13-inch baking dish: A standard size for baking. You can use any oven-safe dish if you don’t have one.
Mixing bowls: Essential for combining ingredients. Any size will do, just make sure they’re sturdy.
Whisk: Perfect for blending the egg mixture. A fork works in a pinch!
Spatula: Great for scooping and serving the enchiladas.
Measuring cups: Handy for portioning ingredients accurately.
Variations
Vegetarian Option: Swap the chicken for sautéed mushrooms, zucchini, or spinach for a delicious meatless version.
Spicy Kick: Add diced jalapeños or a splash of your favorite hot sauce to the egg mixture for an extra layer of heat.
Breakfast Sausage: Replace the chicken with cooked breakfast sausage for a hearty twist that’s full of flavor.
Cheese Lovers: Mix in different cheeses like pepper jack or feta for a unique taste experience.
Gluten-Free: Use corn tortillas instead of flour to make this dish gluten-free without sacrificing flavor.
Serving Suggestions
Fresh Fruit: Serve with a side of sliced avocado or a fruit salad for a refreshing contrast.
Breakfast Potatoes: Crispy roasted potatoes or hash browns make a hearty accompaniment.
Drinks: Pair with a zesty mimosa or a strong cup of coffee to kickstart your day.
Presentation: Garnish with extra cilantro and a dollop of sour cream for a beautiful finish.
FAQs about Breakfast Enchiladas
Can I make Breakfast Enchiladas ahead of time?
Absolutely! You can prepare the filling and assemble the enchiladas the night before. Just cover them tightly and store them in the fridge. In the morning, pour the egg mixture over them and bake as directed. It’s a great way to save time on busy mornings!
What can I substitute for chicken in Breakfast Enchiladas?
If you’re looking for alternatives, consider using cooked breakfast sausage, shredded beef, or even sautéed vegetables for a vegetarian option. Each will bring its own unique flavor to the dish!
How do I store leftovers?
Leftover Breakfast Enchiladas can be stored in an airtight container in the fridge for up to three days. Reheat them in the oven or microwave until warmed through. They make for a quick and satisfying meal!
Can I freeze Breakfast Enchiladas?
Yes, you can freeze them! Assemble the enchiladas without baking, then wrap them tightly in plastic wrap and foil. They can be frozen for up to three months. When you’re ready to enjoy, bake them straight from the freezer, adding a few extra minutes to the cooking time.
What toppings go well with Breakfast Enchiladas?
There are so many delicious options! Consider topping your enchiladas with avocado slices, sour cream, or fresh salsa. A sprinkle of chopped cilantro or green onions adds a nice touch too. Get creative and make it your own!
Final Thoughts
Breakfast Enchiladas are more than just a meal; they’re a celebration of flavors and a way to start your day on a high note. Each bite is a delightful combination of textures and tastes, from the creamy egg topping to the savory filling. Whether you’re enjoying them solo or sharing with family, these enchiladas bring warmth and joy to the breakfast table. They’re versatile, easy to make, and sure to become a favorite in your home. So, roll up those tortillas and dive into a delicious morning adventure that will leave you smiling all day long!
Breakfast Enchiladas are a delicious morning delight filled with chicken, black beans, corn, and cheese, topped with a creamy egg mixture.
Ingredients
Scale
2 cups cooked and shredded chicken
1 cup black beans, drained and rinsed
1 cup corn, frozen or canned
1 cup shredded cheddar cheese
1 cup salsa
8 large flour tortillas
4 large eggs
1/2 cup milk
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt and pepper to taste
Chopped fresh cilantro for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the cooked chicken, black beans, corn, half of the cheddar cheese, and 1/2 cup of salsa. Mix well.
In a separate bowl, whisk together the eggs, milk, cumin, garlic powder, salt, and pepper.
Lay a tortilla flat and spoon about 1/3 cup of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas.
Pour the egg mixture evenly over the rolled tortillas, then top with the remaining salsa and cheddar cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and the eggs are set.
Let the enchiladas cool for a few minutes before serving. Garnish with chopped cilantro if desired.
Notes
To enhance the flavor, consider adding diced bell peppers or onions to the chicken mixture.
For a spicy kick, add jalapeños or your favorite hot sauce to the egg mixture.
