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Breakfast Enchiladas

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 1 - 2
Course: Breakfast
Cuisine: Mexican

Ingredients

  • ½ cup enchilada sauce
  • 2 small flour or corn tortillas warmed so pliable
  • ½ cup refried beans
  • ½ cup shredded beef
  • ¼ cup Monterrey Jack shredded
  • 1 tsp butter
  • 1 egg
  • ¼ avocado diced
  • 2 tbsp fresh cilantro chopped

Instructions

    Cup of Yum
  1. Make the shredded beef - click the link up above for the recipe.
  2. Make the refried beans - click the link up above for the recipe.
  3. Make the enchilada sauce - click the link up above for the recipe.
  4. Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.
  5. Pour some enchilada sauce into the bottom of the baking dish.
  6. Prepare the enchiladas by spreading some of the leftover refried beans down the center of a small flour tortilla. Top the beans with some shredded beef; roll and place into the prepared baking pan. Repeat with another tortilla.
  7. Pour enchilada sauce down each rolled tortilla and top with some shredded Monterrey jack cheese.
  8. Bake the enchiladas by covering them with foil and placing them into the oven to bake for 20 minutes.
  9. Remove the foil and cook for another 5 minutes or until the cheese is completely melted.
  10. Meanwhile, cook the egg by heating the butter in a small skillet over medium heat.
  11. Crack the egg into the pan and season with sea salt and freshly cracked pepper, to taste.
  12. Once the white of the egg is no longer transparent, add the 2 teaspoons of water to the pan and cover with a lid.
  13. Cook for about 1 minute or until the yolk is clouded over. Don’t overcook or the yolk will be hard.
  14. To serve, remove the enchiladas from the oven and place the egg on top.
  15. Top with some diced avocado and chopped cilantro then serve immediately. Enjoy.