Crispy Breakfast Enchiladas Ready in Under 30 Minutes

These Breakfast Enchiladas are a quick and flavorful start to your day, combining crispy tortillas with a satisfying egg and salsa filling.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 enchiladas

Course: Breakfast

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tortillas

8 pieces Tortillas Use high-quality tortillas for better texture and taste.

For the Filling

6 large Eggs Beat until pale yellow for fluffiness.
1 cup Salsa Opt for a creamier salsa to enhance moisture.
2 cups Cheese Use your favorite melting cheese, like cheddar or Monterey Jack.

For Optional Toppings

1/2 cup Sour Cream Enhances creaminess; can substitute with Greek yogurt.
1/4 cup Chopped Cilantro Adds flavor and a pop of color.

Equipment

Oven
mixing bowl
skillet
baking dish

Method

Step‑by‑Step Instructions for Easy Breakfast Enchiladas

Preheat your oven to 350°F (175°C) and set aside a 9x13 inch baking dish.
Whisk together eggs in a mixing bowl until pale yellow, then stir in the salsa.
Warm tortillas in a skillet for 10-15 seconds on each side or microwave for 30 seconds.
Fill each tortilla with cheese and egg-salsa mixture, then roll tightly and place seam-side down in the baking dish.
Pour remaining salsa on top and sprinkle additional cheese over the surface.
Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
Remove from oven, let cool briefly, then serve warm garnished with sour cream or cilantro.

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 300mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 2mg

Notes

These enchiladas are perfect for a quick breakfast and can be made ahead of time and frozen for convenience.

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