Creamy Breakfast Enchiladas
Creamy Breakfast Enchiladas feature scrambled eggs, sausage, cheese, and soft tortillas baked in a creamy sauce. The dish is quick to assemble, full of flavor, and perfect for feeding a crowd. It delivers a comforting and hearty breakfast with minimal effort. One pan makes cleanup simple and serving easy.
Ingredients
- 8 flour tortillas
- 8 large eggs
- 1 pound breakfast sausage (or bacon)
- 2 cups shredded cheddar cheese
- 1 cup diced green chiles
- 1 cup sour cream
- 1 can cream of mushroom or chicken soup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Preheat oven to 350°F. Grease a baking dish.
- Cook the sausage until browned, then set aside.
- Melt butter and scramble the eggs until soft and fluffy.
- Mix the cooked sausage with half the cheese and the eggs.
- Fill each tortilla with the mixture and roll tightly.
- Place them seam-side down in the baking dish.
- Stir sour cream, soup, green chiles, and spices to form sauce.
- Pour the sauce evenly over the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake for 30 minutes until bubbly and golden.
Notes
- Use corn tortillas if you prefer a traditional flavor.
- Add sautéed onions or peppers for extra texture.
- Substitute turkey sausage for a lighter version.
- Use Monterey Jack for a creamier melt.
- Prepare ahead and refrigerate overnight for convenience.