Description
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 200mg