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Breakfast Enchiladas!

11/28/17

The most amazing breakfast enchiladas that my family and I have ever eaten!! These enchiladas are freaking amazing!!

Enchiladas for breakfast?! This cheesy goodness is a super easy recipe!

So a few months ago my husband asked me to make some breakfast enchiladas. I jumped on it because, I had pinned a recipe from Pinterest that I was dying to try. The recipe was from Carls Bad Cravings, and let me tell you, I am SO glad that I saved the recipe! This recipe is the BOMB! Like seriously my husband, son, and I couldn’t stop going back for more. Needless to say since then, I’ve made it again and again.

These breakfast enchiladas are stuffed with all your favorite breakfast foods

Breakfast Enchiladas are the perfect weekend brunch recipe!

I made a few minor changes to this recipe, but not many. I just changed the cheeses, and a few other things. Be sure to check out the original recipe over at Carls Bad Cravings here!

Try these creamy breakfast enchiladas for a delicious weekend brunch

Once you try these breakfast enchiladas, you'll be going back for more

Now before you get started I’d like to warn you that this breakfast enchiladas recipe is a tad bit time consuming, however you can make these breakfast enchiladas the day before which is always good!

These creamy breakfast enchiladas have tatter tots, onions, olives and tomatoes

Be sure to save & share this PIN on Pinterest! Don’t forget to subscribe to I Heart Recipes on YouTube for plenty of recipe ideas.

Cheesy Breakfast Enchiladas - the perfect breakfast recipe any time

Print the recipe below, and come follow me on Facebook!

breakfast enchiladas
Print Recipe Pin Recipe

Breakfast Enchiladas

Once you dig into these breakfast enchiladas, you'll be going back for more! This is definitely a recipe you'll want to save for many breakfasts and brunches!
Course Breakfast
Cuisine American, Mexican
Keyword Breakfast Enchiladas
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 servings
Author I Heart Recipes

Ingredients

  • 10 medium sized flour tortillas
  • 2 cups cooked & cubed ham
  • 1 large green bell pepper chopped
  • 2 1/2 cups tater tots
  • 1/4 cup mild chunky salsa
  • 3 green onions chopped
  • 3 cloves garlic minced

Sauce

  • 2 tbsp butter unsalted
  • 2 tbsp olive oil
  • 1/4 cup all purpose flour
  • 14 oz chicken broth
  • 1/2 cup sour cream
  • 1/4 cup salsa

Toppings

  • black olives
  • tomatoes
  • cilantro

Instructions

  • Preheat the oven to 350 F.
  • Melt butter in olive oil over medium heat.
  • Once the butter & olive oil are well combined, sprinkle in the flour.
  • Cook for a few minutes, then reduce heat to low.
  • Slowly pour & whisk in chicken broth until smooth.
  • Bring to a boil, then turn the heat to low, and simmer for a few minutes.
  • Remove from heat ,and and in the salsa and sour cream.
  • Stir then set to the side.
  • Combine the ham, green onions, bell peppers, minced garlic, tater tots, 2 cups of the Mexican blend cheese, and 1/4 cup salsa.
  • Spread 1/3 cup of the sauce on the bottom of a lightly greased 9x13 baking dish .
  • Divide enchilada filling between tortillas then roll them up like a burrito, then line them in the dish
  • If you’re making these the day before, cover and refrigerate at this point to bake later .If you’re making the breakfast enchiladas for now, top with the remaining sauce and remaining cheeses and bake.
  • Bake uncovered for 30 minutes then broil until cheese is golden. 
  • Top with garnishes.

 Try these recipes as well

Breakfast Skillet | I Heart RecipesTex Mex Ground Beef Skillet


Tex Mex Chicken Soup  | I Heart RecipesTex Mex Chicken Soup (slow cooker recipe)


Text Mex Corn Casserole  | I Heart RecipesTex Mex Corn Casserole


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Filed Under: All Posts, Breakfast, Christmas, Easter, Holiday Recipes, Mains, Mexican Recipes

Comments

  1. Tom Brauner says

    November 28, 2017 at 9:21 am

    Hi Rosie,

    You mentioned this can be made the day before. Do you have any special instructions or tips if I’m going to do that (and I am)?

    Thanks!

    Reply
    • Tom Brauner says

      November 28, 2017 at 9:26 am

      Oops, nevermind! I see it now. One other question: You mention green onions in the directions but I don’t see them as an ingredient. How much? Or it pretty much whatever you prefer?

      Reply
      • Rosie says

        November 28, 2017 at 9:30 am

        I used 3 green onions 🙂

        Reply
  2. ralph trish says

    November 28, 2017 at 10:11 am

    hi rosie we live in france but love your recipes but please can you tell me what are tater tots want to do breakfast enchilada

    Reply
    • Rosie says

      November 29, 2017 at 5:37 pm

      Potato rounds. Try to Google Tater Tots for more info 🙂

      Reply
  3. Lavonder Curtis says

    November 29, 2017 at 3:13 am

    5 stars
    Thanks you so much Rosie. I have used you’re recipe for years now. Great idea when I can’t think of nothing to cook.

    Reply
  4. Kita says

    December 3, 2017 at 5:23 am

    Hi Rosie
    Are the tater tots frozen, or are they already cooked? Thank you

    Reply
    • Rosie says

      December 3, 2017 at 11:09 am

      They are thawed.

      Reply
      • Carolyn Moses says

        December 5, 2017 at 7:44 pm

        5 stars
        Lady your cooking is the best. Remains me of grandma cooking. Thanks for sharing your recipes. You need to have your own TV show. Real talk
        Thanks Carolyn M.

        Reply
        • Rosie says

          December 5, 2017 at 8:50 pm

          Thanks Miss Carloyn!

          Reply
  5. Tom Brauner says

    December 22, 2017 at 8:07 am

    Rosie,

    Is there any reason we couldn’t add additional meats (like sausage) and some scrambled eggs too?

    Reply
    • Rosie says

      December 23, 2017 at 7:47 am

      Nope. You can certainly add your favorite meat to the enchiladas 😉

      Reply

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Hi, I’m Rosie!

I'm happy that you have found my blog. I hope that you brought your appetite, because I have a lot of recipes for you to try!

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