Breakfast Enchiladas

This simple recipes make a hearty and flavorful breakfast enchilada dish that’s perfect for repurposing leftovers!

5 from 1 vote

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Course: Breakfast

Cuisine: Mexican

Prep Time: 10

Cook Time: 20

Servings:

Calories: 218kcal

Author: Sheri

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

Preheat your oven to 350°F and lightly grease a 9x13-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.