#breakfastenchiladas

These gluten-free green chili breakfast enchiladas are filled with a savory mixture of chicken, green chilies, and spices, all wrapped in corn tortillas and baked to cheesy perfection. Perfect for a hearty and satisfying breakfast or brunch!

Ingredients: 8 corn tortillas. 1 cup cooked and shredded chicken breast. 1 cup canned green chilies. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced bell pepper. 4 large eggs. 1/4 cup milk or dairy-free alternative. 1/2 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 tablespoon olive oil.

Instructions: Preheat the oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, saut until softened. Add shredded chicken, green chilies, ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes, stirring occasionally. In a separate bowl, whisk together eggs and milk. Pour a small amount of the egg mixture into the bottom of a greased baking dish. Fill each corn tortilla with the chicken mixture, roll them up, and place them seam side down in the baking dish. Pour the remaining egg mixture over the top of the enchiladas. Sprinkle shredded cheddar cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through. Serve hot, garnished with chopped cilantro, avocado slices, and a dollop of sour cream if desired.

Prep Time: 20 minutes

Cook Time: 25 minutes

These Bacon Brunch Enchiladas are a delightful twist on classic breakfast enchiladas, filled with a savory combination of bacon, ham, peppers, and cheese. Perfect for a weekend brunch or any morning when you want something hearty and flavorful.

Ingredients: 6 large flour tortillas. 1 cup diced cooked ham. 1 cup diced red bell pepper. 1 cup diced green bell pepper. 1 cup shredded cheddar cheese. 1 cup cooked and crumbled bacon. 1/2 cup diced onion. 1/2 cup sour cream. 1/2 cup salsa. 4 large eggs. Salt and pepper to taste. Chopped fresh cilantro for garnish optional.

Instructions: Preheat your oven to 350F 175C. In a large skillet, cook the diced bacon until it becomes crispy. Remove from the skillet and drain on paper towels. In the same skillet, saut the diced onion, red bell pepper, and green bell pepper until they become tender. In a mixing bowl, whisk together the eggs, sour cream, and salsa. Season with salt and pepper to taste. Place a flour tortilla on a clean surface and spoon some of the sauted vegetable mixture onto it. Add a portion of diced ham, shredded cheddar cheese, and crumbled bacon on top. Roll up the tortilla and place it seam-side down in a greased baking dish. Repeat this process with the remaining tortillas and fillings. Pour the egg mixture evenly over the rolled enchiladas in the baking dish. Bake in the preheated oven for 25-30 minutes, or until the enchiladas are set and the tops are golden brown. Remove from the oven and let it cool slightly before serving. Garnish with chopped fresh cilantro if desired. Serve your delicious Bacon Brunch Enchiladas hot and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

These Breakfast Enchiladas That You Can Make Ahead are a tasty way to start the day. There are scrambled eggs, sausage, bell peppers, and gooey cheddar cheese inside, all wrapped up in a warm tortilla and covered in enchilada sauce. You can make them ahead of time for an easy breakfast that will taste great.

Ingredients: 8 large eggs. 1/4 cup milk. Salt and pepper to taste. 1 cup cooked breakfast sausage, crumbled. 1 cup diced bell peppers. 1 cup diced onions. 1 cup shredded cheddar cheese. 8 small flour tortillas. 1 cup enchilada sauce. 1/2 cup sour cream. 2 tablespoons chopped fresh cilantro. Cooking spray.

Instructions: Add eggs, milk, salt, and pepper to a bowl and mix them together using a whisk. Put the nonstick skillet over medium-low heat and add the egg mixture that has been whisked. Once the eggs are almost set, take them out of the pan and set them aside. The breakfast sausage, bell peppers, and onions should all be cooked in the same pan until they are soft. Warm up the oven to 350F 175C and spray cooking spray on a baking dish to make it a little bit greased. For about 20 seconds, warm the flour tortillas in the microwave to make them easy to shape. Place some scrambled eggs, sausage mixture, and cheddar cheese in the middle of each tortilla. Put them in the baking dish seam-side down after rolling them up tight. Spread the enchilada sauce over the tortillas that have been rolled up, and then top them with the rest of the cheese. Put foil over the baking dish and bake for 20 to 25 minutes, or until the cheese melts and the enchiladas are hot. After taking the enchiladas out of the oven, add sour cream on top of them. Add chopped cilantro on top. Enjoy your tasty Make-Ahead Breakfast Enchiladas while they're still hot!