breakfast enchiladas recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best breakfast enchiladas recipe

Breakfast enchiladas are one of those dishes that feel like a little gift—something hearty enough to satisfy a big appetite but simple enough to make even on the busiest mornings. I started making them years ago when my kids were little, and they’ve become a staple in our house because they’re so versatile. You can make them a regular part of your week, or you can treat them as a special meal for a weekend brunch or a family dinner. The thing I love most is how they’re packed with flavor without being complicated. You can swap out the toppings to fit what’s on hand—add some extra cheese, toss in some veggies, or even sneak in some protein if you’re watching what you eat. It’s the kind of dish that feels indulgent but still feels like a real meal, not just something you’re eating out of convenience.

My kids have been obsessed with them since they first tried them, and honestly, I don’t blame them. The combination of the soft, cheesy tortillas with the savory filling and the smoky, tangy sauce makes every bite satisfying. They’re great for kids because they’re not too spicy, and they’re not so heavy that they leave you feeling sluggish afterward. Plus, because you can customize the ingredients—like using whole-wheat tortillas or adding black beans for extra fiber—they’re actually pretty good for you, too. It’s a meal that feels like a treat but doesn’t feel like a guilty one. And honestly? There’s nothing better than waking up to the smell of enchiladas baking in the oven, especially when you know your family is going to love every bite.

Classic Breakfast Enchiladas with Cheese and Salsa

Classic Breakfast Enchiladas with Cheese and Salsa

4.7 from 1013 votes

A comforting dish featuring tender cheese-filled tortillas rolled in a mild tomato sauce, perfect for a hearty breakfast or brunch. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup warm water
  • 1 tbsp olive oil
For the Filling
  • 8 small flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • ½ cup cooked chicken (optional)
  • ½ cup diced bell peppers
For the Sauce
  • 1 cup tomato sauce
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • 1 cup shredded cheddar cheese

👨‍🍳Directions

  1. 1
    Preheat oven to 425°F. In a bowl, mix flour, salt, warm water, and olive oil until a soft dough forms. Divide into 8 equal pieces.
  2. 2
    Roll each dough piece into a thin tortilla. Place 1 tbsp cheese and optional chicken and peppers in the center of each tortilla. Roll tightly, sealing the edges.
  3. 3
    Place rolled enchiladas seam-side down on a baking sheet. Pour tomato sauce evenly over them, then sprinkle with cumin and chili powder.
  4. 4
    Bake for 15 minutes. Remove from oven, top each enchilada with shredded cheddar, and return to the oven until cheese is melted and golden (about 5 more minutes).

🔧Equipment

  • Mixing bowl
  • Rolling pin
  • Baking sheet
  • Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 120🧂Sodium: 750🌾Total Carbs: 40🥦Dietary Fiber: 4🍬Sugars: 6🥩Protein: 18

📝Notes

  • Tips: For extra flavor, add a pinch of smoked paprika to the sauce. Serve with a side of Greek yogurt for tangy contrast.
  • Variation: Swap chicken for black beans or use corn tortillas for a vegetarian option.

Watch Video Of How Classic Breakfast Enchiladas with Cheese and Salsa Works

This breakfast enchiladas are a simple way to turn a quick meal into something everyone will enjoy, especially when you’re feeding a crowd or just need something hearty to start the day. They’re forgiving enough to prep ahead and reheat easily, so you can focus on other tasks while still serving up a flavorful bite. Plus, they’re versatile—swap out the toppings or adjust the cheese to suit whatever’s on hand, making them a reliable go-to for both casual weeknights and special gatherings.

❓ Frequently Asked Questions About Breakfast Enchiladas with Cheese and Salsa

How do I adjust the spice level in this recipe?

Yes, you can easily modify the spice level by reducing the amount of chili powder or adding extra green onions for freshness. If you prefer milder heat, use half the chili powder and skip the serrano peppers. For extra flavor without heat, increase the cumin or smoked paprika.

Can I use a different type of cheese for these breakfast enchiladas?

Absolutely! While Monterey Jack works well, you can swap it for mild cheddar, pepper jack, or even a blend of cheeses for a richer taste. For a tangier option, add a sprinkle of shredded feta or cotija cheese before baking.

What if I don’t have tortillas?

If you’re short on tortillas, use low-carb or gluten-free corn tortillas for a similar texture. For a quicker option, crumble a few cooked breakfast burritos or breakfast tacos into the filling. Just ensure they’re fully cooked before mixing.

How can I make these enchiladas ahead of time?

Prep the filling and assemble the enchiladas up to 24 hours ahead. Store them in the fridge in a sealed container. Reheat gently in the oven (at 350°F/175°C) for 10–15 minutes until bubbly and warm, then broil for 2–3 minutes to melt the cheese.

Can I add extra protein to these breakfast enchiladas?

Sure! Stir in cooked sausage, shredded chicken, or even black beans for a heartier dish. For a protein boost, add a fried egg on top before baking or mix in a pat of cream cheese with the cheese filling.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts