Breakfast Enchiladas

Enchiladas are a regular in my dinner rotation. They are a perfect vehicle for leftover chicken, pork or beef, and couldn't be quicker to pull together. These enchiladas take a bit of an unexpected turn. I've stuffed corn tortillas with scrambled eggs, sausage and tater tots making for a fabulous Tex-Mex breakfast plate.

Whether serving for brunch or brinner, these enchiladas are super savory and satisfying. Spicy pico and slices of creamy avocado bring a pop of fresh flavor to the dish.

Breakfast Enchiladas are also a great make-ahead dish especially when planning for company. Stuff and roll your tortillas the day before and stash in the fridge overnight. Come morning, simply bake-off and chow down.

Breakfast Enchiladas

Ingredients

For the enchiladas

· 2 cups prepared red enchilada sauce

· 12 corn tortillas

· 1 cup refried beans

· 8 eggs, scrambled and cooked

· ¼ lb breakfast sausage, crumbled and cooked

· 36 frozen tater tots

· 1 cup prepared tomatillo or avocado salsa

· 4oz sharp cheddar cheese, shredded

For the pico

· 2 roma tomatoes, seeded and diced

· 2 tbsp cilantro, chopped

· 2 tbsp red onion, minced

· 2 tbsp jalapeno, minced

· Juice of 1 lime

For the garnish

· sliced avocado

· cilantro

· sour cream

Preheat oven to 350F.

Grease a 9x13” baking dish. Cover the bottom with a thin layer of the red enchilada sauce.

Spread a tablespoon of the beans down the center of a tortilla. Dollop a healthy spoonful of the scrambled eggs onto the beans. Top the eggs with a sprinkle of crumble sausage and three tater tots. Roll the tortilla around the filling. Place the enchilada seam-side down in the baking dish. Repeat with the remaining tortillas.

Pour the remaining red sauce over the enchiladas. Drizzle the prepared tomatillo or avocado salsa over the enchiladas. Sprinkle the cheese evenly over the enchiladas.

Bake for 30-45 minutes until the cheese is melted and bubbly.

While baking, in a medium bowl, combine all ingredients for the pico.

Spoon the pico over the enchiladas. Serve with sliced avocado, cilantro and sour cream.

Serves 4

Notes

If you prefer a bit more spice, substitute the cheddar for pepper jack, and top with pickled jalapenos before baking.

Gluten Free Friendly!

Double check your ingredient labels on the tortillas to ensure they are manufactured in a GF facility.