These Easy Creamy Green Chile Breakfast Enchiladas are a tasty way to start your day! With soft tortillas filled with savory eggs and smothered in a creamy green sauce, they’re simply wonderful.
Who wouldn’t want to wake up to these? I love adding extra cheese on top because, let’s be honest, everything is better with cheese! Just bake them until bubbly and enjoy! 🥳
Key Ingredients & Substitutions
Breakfast Sausage: Use any type you like—mild for a subtle flavor, or spicy for a kick. You can also swap in turkey sausage or even a plant-based sausage if you’re looking for lighter options!
Cheese: Cheddar and Monterey Jack are my favorites for their melting qualities. If you’re lactose intolerant, try a dairy-free cheese alternative. Or, for a twist, use pepper jack for added spice!
Tortillas: Flour tortillas give a soft texture, but corn tortillas work well too. If gluten-free, ensure to find suitable corn tortillas. They add a nice crunch when toasted.
Green Chiles: The canned version is super easy, but if you have fresh roasted green chiles, definitely use those for more flavor. Serrano or jalapeño can also be substituted if you’re brave!
How Do You Perfectly Scramble Eggs for Enchiladas?
Cooking scrambled eggs for enchiladas might seem easy, but it matters! Here’s how to get them just right:
- Whisk eggs in a bowl with a pinch of salt and pepper. This will help them fluff up.
- Use the same skillet after cooking sausage. It adds more flavor! Don’t rush; cook on medium-low heat.
- Stir gently and continuously, scraping the bottom of the pan until they’re just set and slightly soft—about 2-3 minutes.
Taking your time here ensures fluffy eggs that will complement your enchiladas perfectly!
Easy Creamy Green Chile Breakfast Enchiladas
Ingredients You’ll Need:
For the Filling:
- 1 pound breakfast sausage (mild or spicy, based on preference)
- 1 medium onion, finely chopped
- 4 large eggs
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 can (4 oz) diced green chiles
For the Enchiladas:
- 8-10 small flour tortillas
- 1 cup sour cream
- 1 can (10 oz) green enchilada sauce or green chile sauce
- 1/2 cup milk or half-and-half
- Salt and pepper, to taste
- 2 tablespoons butter or oil (for frying tortillas)
For Topping (Optional):
- 2-4 fried eggs (sunny side up)
- Fresh cilantro or parsley for garnish
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll need around 10 minutes for prep work and another 15-20 minutes for baking. It’s a quick and delicious option for breakfast that can easily feed the whole family!
Step-by-Step Instructions:
1. Prepare the Oven and Filling:
Start by preheating your oven to 350°F (175°C). In a skillet over medium heat, cook the breakfast sausage until it’s nicely browned and crumbled. Toss in the finely chopped onion and keep cooking until the onion turns soft. Be sure to drain any excess fat for a healthier dish.
2. Scramble the Eggs:
In a bowl, whisk the 4 large eggs and season with a bit of salt and pepper. Add these eggs to your skillet with the sausage and onion, stirring gently until they’re just scrambled and fluffy. Then, mix in the diced green chiles and your choice of cheese. Once combined, remove the skillet from heat.
3. Make the Creamy Sauce:
In a separate saucepan, combine the sour cream, green enchilada sauce, and milk over medium heat. Whisk it together until it’s smooth and warmed through. If the sauce is too thick for your taste, add a little more milk. Don’t forget to season with salt and pepper!
4. Assemble the Enchiladas:
Now it’s time to prepare the tortillas! Lightly heat them in another skillet with a little butter or oil until they’re soft and flexible. Then spoon the sausage-egg mixture onto each tortilla, rolling them up tightly. Place them seam side down in a greased baking dish.
5. Bake and Top:
Pour the creamy green chile sauce evenly over the enchiladas in the dish. Bake them uncovered for about 15-20 minutes, until they’re heated through and bubbly. While they bake, you can cook your sunny-side-up eggs in a separate skillet, seasoned with salt and pepper.
6. Serve and Enjoy:
Once out of the oven, place your enchiladas on plates and top each with a sunny-side-up egg. Garnish with fresh cilantro or parsley if you like. Enjoy your delicious creamy breakfast enchiladas with a refreshing glass of orange juice or your favorite morning drink!
FAQ for Easy Creamy Green Chile Breakfast Enchiladas
Can I Use Different Proteins in This Recipe?
Absolutely! You can substitute the breakfast sausage with ground turkey, chicken, or even a plant-based sausage if you’re looking for a lighter or vegetarian option. Just ensure that any meat is cooked until browned and fully heated through before adding it to the tortillas.
Can I Make These Enchiladas Ahead of Time?
Yes! You can prepare the filling and assemble the enchiladas a day in advance. Just cover them tightly and store in the refrigerator. When you’re ready to bake, pour the sauce over and heat them in the oven. You might need to add a few extra minutes to the baking time since they’ll be chilled.
How to Store Leftover Enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. If reheating in the oven, cover with foil to prevent drying out.
Can I Freeze These Enchiladas?
Definitely! You can freeze the assembled enchiladas before baking. Just wrap them tightly in plastic wrap and then in aluminum foil. When ready to eat, bake directly from frozen, adding a bit more time (about 10-15 minutes) until heated through.
