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!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 servings
- 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
- 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
- black olives
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.