Breakfast Enchiladas with Leftover Taco Meat!

Posted on
Jump to Recipe Print Recipe

Breakfast enchiladas is one of my favorite ways to use up leftover taco meat and transform it into a hearty morning meal!

breakfast enchiladas with leftover taco meat

With corn tortillas, savory fillings, and plenty of cheese, this dish is sure to become a family favorite. Plus, it’s endlessly customizable with ingredients you already have on hand!

Tips and Tricks:

  • Add Veggies: Sautéed peppers, onions, or spinach make a great addition to the filling.
  • Protein Boost: Include scrambled eggs or cooked breakfast sausage for extra heartiness.
  • Spice It Up: Add jalapeños or a drizzle of hot sauce for a kick.
  • Dairy Options: Swap out shredded cheese for crumbled queso fresco or Monterey Jack for a different flavor profile.

These breakfast enchiladas are easy to customize and are perfect for using up leftovers. They’re also great for meal prep—just assemble the night before and bake in the morning for a quick and satisfying breakfast!

breakfast enchiladas with leftover taco meat

Breakfast Enchiladas

Sheri
This simple recipes make a hearty and flavorful breakfast enchilada dish that’s perfect for repurposing leftovers!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine Mexican
Servings 8
Calories 218 kcal

Equipment

  • Frying Pan
  • 8×4 pan

Ingredients
  

  • 8 corn tortillas
  • 2 cups leftover taco meat beef, chicken, or turkey
  • 1 cup shredded cheese cheddar, Monterey Jack, or a Mexican blend
  • 6 large eggs or eggbeaters
  • 1/2 cup milk can leave out if using eggbeaters
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional toppings: chopped green onions fresh cilantro, salsa, sour cream, or jalapeños

Instructions
 

  • Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
  • Heat the leftover taco meat in a skillet over medium heat until warmed through.
  • Warm the corn tortillas in the microwave or a dry skillet to make them pliable.
  • Spoon a small amount of taco meat onto each tortilla, followed by a sprinkle of shredded cheese. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
  • In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour the egg mixture evenly over the enchiladas in the dish.
  • Top with additional shredded cheese and any extra taco meat if desired.
  • Cover the dish with foil and bake for 25-30 minutes, or until the eggs are set and the cheese is melted. Remove the foil during the last 5 minutes for a bubbly, golden top.
  • Garnish with your favorite toppings like chopped green onions, fresh cilantro, salsa, or sour cream before serving.

Nutrition

Calories: 218kcalCarbohydrates: 13gProtein: 23gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 167mgSodium: 326mgPotassium: 294mgFiber: 2gSugar: 1gVitamin A: 312IUCalcium: 131mgIron: 1mg
Tried this recipe?Let us know how it was!

Related Recipes