Breakfast Enchiladas

Breakfast Enchiladas

Original Post by Teri in Mar, 2010

This Mexican dish is a great way to use up that left over chicken or ham from a previous night’s meal. It doesn’t take long to prepare, but you must let it sit for up to 12 hours, so no procrastinating on this recipe. In the winter you can substitute the freshly chopped peppers and onions for dehydrated veggies and re-hydrate them. My Chili Mexican blend with the nice cumin flavor adds a taste you and your family won’t soon forget.


  • 2 tsp vegetable oil
  • 1 onion – chopped
  • 1 clove garlic – minced
  • 1/4 cup each chopped sweet green and red pepper
  • 2 cups finely chopped cooked chicken
  • 8 8″ flour tortillas
  • 2 cups shredded cheddar cheese
  • 4 eggs
  • 2 cups milk
  • 1 TBSP flour
  • 1/4 tsp hot pepper sauce
  • 1 TBSP Chili Mexican Blend


In nonstick skillet, heat oil over med. heat; cook onion, garlic and green and red peppers for about 5 minutes or until softened. Stir in ham (or chicken). Place about 3 TBSP onto half of each tortilla; sprinkle each with about 3 TBSP cheese. Roll up tightly and place, seam side down, in a greased 13×9″ baking dish.

In a bowl, beat eggs. Blend in milk, flour, chili Mexican Blend and hot pepper sauce. Pour over tortillas. Cover and refrigerate overnight or for up to 12 hours. Remove from fridge 30 minutes before continuing.

Bake in 350°F oven for 45 to 50 minutes or until egg mixture is set and knife inserted in center comes out clean. Sprinkle with remaining cheese; let stand for 5 minutes.

Makes 8 servings.

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