Breakfast Enchiladas
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Breakfast Enchiladas
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Easy, hearty Breakfast Enchiladas stuffed with your favorite breakfast ingredients then smothered with delicious Creamy Salsa Sauce! These enchiladas are totally customizable, perfect for your leftover holiday ham AND you can assemble the night before and bake the next day. but most importantly, they are lick your plate fantastic!
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Ingredients
- 8-10 flour tortilla or 10-12 inch quality corn tortillas like La Tortilla Factory
Enchilada Filling
- 2 cups ham cooked and cubed
- 1 green bell pepper chopped
- 2 tablespoons green onion chopped
- 2 1/2 cups tater tots or hash browns
- 1 1/2 cups pepper jack cheese freshly grated, divided
- 1 1/2 cups cheddar cheese freshly grated, divided
- 1/4 cup mild salsa (use medium if you like heat)*
Creamy Salsa Sauce
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 oz. can chicken broth low sodium, canned
- 1 teaspoon garlic powder
- 1/2 tsp EACH ground cumin
- 1/2 tsp EACH chili powder
- 1/2 tsp EACH onion powder
- 1/2 teaspoon salt OR less if your ham is very salty
- 1/2 cup sour cream
- 1/4 cup salsa (use medium if you like heat)
Garnishes (Optional)
- sour cream
- tomato
- avocado
- cilantro
- Chips
- lime freshly squeezed
- hot sauce
Instructions
- Tater Tots: Bake tater tots according to package directions, broiling at the end so they are extra crispy.
- If using corn tortillas: (This flash frying is optional but recommended, see Notes for microwave option). Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas.
- Creamy Salsa Sauce: Meanwhile, in a medium saucepan, melt butter in olive oil over medium heat. Sprinkle in flour and cook for 3 minutes (it will be thick). Reduce heat to low and slowly whisk in chicken broth until smooth followed by spices. Bring to a boil and simmer until slightly thickened. Remove from heat and stir in salsa and sour cream. Set aside. If making ahead, transfer sauce to an airtight container and store separately from the enchiladas.
- Enchilada Filling: In a large bowl, combine ham, peppers, green onions, tater tots, 1 cups Pepper Jack Cheese, 1 cup cheddar cheese and 1/4 cup salsa.
- Assemble: Preheat oven to 350 degrees F. Spread 1/3 cup Creamy Salsa Sauce on the bottom of a lightly greased 9x13 baking dish (layer will be very thin). Evenly divide enchilada filling between tortillas then roll them up tightly burrito style, then line them in the dish. You can cover and refrigerate at this point to bake later OR Top enchiladas with remaining Creamy Salsa Sauce and remaining cheeses and proceed to bake.
- Bake uncovered at 350 degrees F for 30 minutes then broil until cheese is golden. Top with desired garnishes.
Notes
- If assembling Breakfast Enchiladas the night before, line 9x13 with sauce and enchiladas but do not pour Creamy Salsa Sauce over the top. Refrigerate Sauce separately. When ready to bake/serve, heat Creamy Salsa Sauce just until warm in the microwave or stovetop, thinning if needed after warming, then continue to pour over enchiladas, add cheese and bake according to directions.
- Flash frying the tortillas gives them texture, prevents them from tearing and enhances the flavor. You can microwave the tortillas instead but it's not as foolproof. To microwave corn tortillas, work in 2 batches. Place 6 tortillas on a microwave safe plate, cover with a moist paper towel and microwave 40 to 60 seconds so they are warm and pliable. Fill and roll tortillas while they're still warm then repeat with remaining tortillas.
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