Breakfast Enchiladas

Breakfast Enchiladas = comforting, cheesy Mexican food for breakfast!

Easy, hearty Breakfast Enchiladas stuffed with your favorite breakfast ingredients then smothered with delicious Creamy Salsa Sauce!  These enchiladas are totally customizable, perfect for your leftover holiday ham AND you can assemble the night before and bake the next day.  but most importantly, they are lick your plate fantastic!

a pan of cheesy breakfast enchiladas with a spatula scooping up a serving


Make Ahead Breakfast Enchiladas!

Mexican food + breakfast = Breakfast Enchiladas!  Savory food is my happy place and savory, hearty, cheesy, Mexican food – better yet – enchiladas for breakfast – is my happier place!  I think these Breakfast Enchiladas will make you and your family very happy too.

These Breakfast Enchiladas are a fabulous make-ahead casserole, perfect to satisfy hungry morning guests or a kitchen full of hungry kiddo bellies.   They are always a crow pleaser and will keep free you from flipping pancakes, waffles or crepes to actually sitting down and enjoying your friends and family.  Simply prep the Breakfast Enchiladas the night before and wake up to their stress-free, no-hassle morning glory.

front view of a white pan of Breakfast Enchiladas with eggs, ham bacon, cheese

What Ingredients For Breakfast  Enchiladas? 

These Breakfast Enchiladas are the best way gobble up your leftover ham!  And even though my Brown Sugar Glazed Ham and Baked Ham with Cider Maple Glaze are incredible, you will likely have leftovers.  And hopefully enough leftovers for both these Breakfast Enchiladas and my White Bean Ham Tortellini Soup that’s out of this world.  So ration accordingly.  Or buy more ham.

I chose to stuff my breakfast enchiladas with ham, Pepper Jack and Sharp cheeses, bell peppers, homemade salsa, green onions and tater tots but you can swap out the ham for bacon, swap out tater tots for hash browns, etc.,  – the possibilities are endless!  As long as you keep the cheese and salsa, you really can’t go wrong.  And if you choose tater tots, you will be so, so right…

showing how to make breakfast enchiladas by adding tater tots, ham, bell peppers, cheese, salsa to a glass bowl

The tater tots selection was inspired by my recent California Carne Asada Burrito at Bull Taco that was overflowing with tater tots instead of the typical French Fries – incredible. The tater tots stay crispier than fries or hash browns, so I highly recommend them – and it gives you the excuse to buy tater tots!  I think its been over a decade since I baked up a package of those happy little morsels.  Loooong overdue.

showing how to make breakfast enchiladas by cooking tater tots

Breakfast Enchilada Variations

There are endless ways to customize your Breakfast Enchiladas, here are a few ideas:

  • roasted potatoes.  swap the tater tots for roasted potatoes by tossing bite size cubed potatoes with olive oil, salt and pepper and spread in an even layer.  Roast for 25-35 minutes, or until fork tender.
  • hash browns:  swap the tater tots for hash browns, season with salt and pepper and cook according to package directions.
  • breakfast sausage, chorizo or turkey sausage: swap the ham for any type of ground meat and cook with onions and bell peppers if desired.
  • eggs: add soft scrambled eggs!  You’ll want to season with plenty of salt and pepper.  You can add eggs in place of another ingredient or just add to the goodies.
  • vegetables:  fire roasted tomatoes, mushrooms, spinach, bell peppers, asparagus, would all be delicious!
  • beans:  add black beans, white beans or refried beans
  • other: green chiles, olives, avocados, anything you can dream up!

Moral of the story – stuff your enchiladas with YOUR Favorite fillings to make YOUR favorite Breakfast Enchiladas!

showing how tot make breakfast enchiladas by folding tortillas up with filling

How to Make Breakfast Enchiladas

Breakfast Enchiladas are super easy to make!  You get to pick your favorite breakfast ingredients, stuff them in tortillas, roll up the tortillas, smother in Creamy Salsa Sauce, top with cheese and bake to bubbly, golden perfection.

The Creamy Salsa Sauce is what makes these the BEST Breakfast Enchiladas.  You will want to drink it,  but try and resist because it gets even more delish when its cradling enchiladas.

The Creamy Salsa Sauce is made by cooking some flour with butter tot create roux then stirring in chicken broth followed by ground cumin, chili powder, onion powder, sour cream and salsa.

showing how to make breakfast enchiladas by topping casserole dish with cheese

What to Serve with Breakfast Enchiladas?

Now all that’s left to do is top these Breakfast Enchiladas with your favorite garnishes – tomatoes, avocado, guacamole, cilantro, sour cream, olives etc.  We like to serve them with fresh fruit like cantaloupe, strawberries, grapes or pineapple, or you can even serve them with simple fruit salad. 


To make Breakfast Enchiladas the night before:

  1. Make Creamy Salsa Sauce according to directions.  Transfer to an airtight container and refrigerate.
  2. Fill and roll enchiladas and place in a 9×13 baking dish according to directions with a thin layer of salsa sauce on the bottom of the pan.
  3. When ready to bake, thin salsa sauce with some milk (it will thicken in the refrigerator, and heat in the microwave or on the stove.
  4. Pour sauce all over stuffed tortillas and top with cheese.
  5. Bake for 35 minutes at 350 degrees F or until heated through.
up close of easy breakfast enchiladas with sausage and poatotes


Microwave:  If you want to reheat a small portion of Breakfast Enchiladas, then place serving(s) on a microwave safe plate and microwave for 90 seconds then for 30 second intervals if needed until heated through.

Oven: To reheat the entire pan or if baking for the first time after assembling then night before, cover pan with foil and bake at 350 degrees F until heated through, approximately 35 minutes.


Breakfast Enchiladas should be covered tightly in plastic wrap or foil and stored in the refrigerator.  When stored correctly, these enchiladas are good for about 5 days.

side view of breakfast enchiladas garnished with tomatoes


I do not recommend freezing these Breakfast Enchiladas due to the dairy in the creamy salsa sauce is it tends to separate.

If you want to make freezer friendly enchiladas, then substitute the creamy sauce with either red or green enchilada sauce.

Also be aware that the tortillas can soften in texture when frozen, so if have texture connoisseurs at your house, you may want to skip freezing altogether.

Now dig in – any time of day…breakfast, lunch, or dinner!  Breakfast Enchiladas, so you devour satisfyingly delicious cheesy Mexican food for breakfast.  happy. day.  and Happy Merry Christmas Eve!!!

Looking for more Enchilada Recipes?

a fork biting into cheesy breakfast enchiladas on a plate
Easy, hearty Breakfast Enchiladas stuffed with your favorite breakfast ingredients then smothered with intoxicatingly delicious Creamy Salsa Sauce! These enchiladas are totally customizable, perfect for your leftover holiday ham AND you can assemble the night before and bake the next day!

Breakfast Enchiladas

Easy, hearty Breakfast Enchiladas stuffed with your favorite breakfast ingredients then smothered with delicious Creamy Salsa Sauce!  These enchiladas are totally customizable, perfect for your leftover holiday ham AND you can assemble the night before and bake the next day.  but most importantly, they are lick your plate fantastic!
Servings: 6 servings
Total Time: 55 minutes
Prep Time: 20 minutes
Cook Time: 35 minutes

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Enchilada Filling

  • 2 cups cooked and cubed ham
  • 1 green bell pepper, chopped
  • 2 tablespoons chopped green onions
  • 2 1/2 cups tater tots or hash browns
  • 1 1/2 cups freshly grated Pepper Jack cheese, divided
  • 1 1/2 cups freshly grated cheddar cheese, divided
  • 1/4 cup mild salsa (use medium if you like heat)*

Creamy Salsa Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 1 14 oz. can can low sodium chicken broth
  • 1 teaspoon garlic powder
  • 1/2 tsp EACH ground cumin, chili pwdr, onion pwdr
  • 1/2 teaspoon salt OR less if your ham is very salty
  • 1/2 cup sour cream
  • 1/4 cup salsa (use medium if you like heat)

Garnishes (Optional)

  • sour cream
  • Tomatoes
  • Avocados
  • cilantro
  • chips
  • freshly squeezed lime
  • hot sauce


  • Tater Tots: Bake tater tots according to package directions, broiling at the end so they are extra crispy.
  • If using corn tortillas: (This flash frying is optional but recommended, see Notes for microwave option). Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas.
  • Creamy Salsa Sauce: Meanwhile, in a medium saucepan, melt butter in olive oil over medium heat. Sprinkle in flour and cook for 3 minutes (it will be thick). Reduce heat to low and slowly whisk in chicken broth until smooth followed by spices. Bring to a boil and simmer until slightly thickened. Remove from heat and stir in salsa and sour cream. Set aside. If making ahead, transfer sauce to an airtight container and store separately from the enchiladas.
  • Enchilada Filling: In a large bowl, combine ham, peppers, green onions, tater tots, 1 cups Pepper Jack Cheese, 1 cup cheddar cheese and ¼ cup salsa.
  • Assemble: Preheat oven to 350 degrees F. Spread ⅓ cup Creamy Salsa Sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin). Evenly divide enchilada filling between tortillas then roll them up tightly burrito style, then line them in the dish. You can cover and refrigerate at this point to bake later OR Top enchiladas with remaining Creamy Salsa Sauce and remaining cheeses and proceed to bake.
  • Bake uncovered at 350 degrees F for 30 minutes then broil until cheese is golden. Top with desired garnishes.



If assembling Breakfast Enchiladas the night before, line 9×13 with sauce and enchiladas but do not pour Creamy Salsa Sauce over the top. Refrigerate Sauce separately. When ready to bake/serve, heat Creamy Salsa Sauce just until warm in the microwave or stovetop, thinning if needed after warming, then continue to pour over enchiladas, add cheese and bake according to directions.


Flash frying the tortillas gives them texture, prevents them from tearing and enhances the flavor. You can microwave the tortillas instead but it’s not as foolproof. To microwave corn tortillas, work in 2 batches. Place 6 tortillas on a microwave safe plate, cover with a moist paper towel and microwave 40 to 60 seconds so they are warm and pliable. Fill and roll tortillas while they’re still warm then repeat with remaining tortillas.

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  1. Kevin | Keviniscooking says

    Boy do these look and sound sensational. LOVE the tots inside, too.
    Funny, it must be a ham and cheese kind of season. The last 2 days I’ve seen plenty of good stuff.
    Hoping your holiday is filled with family and love. Great getting to know you this past year. 🙂

  2. Marisa Franca @ All Our Way says

    My gosh I could have breakfast three times a day with savory enchiladas. They look so very yummy. I made a breakfast casserole for Christmas morning but honestly you’ve inspired me to make a casserole for breakfast throughout the year. I really like the idea of preparing the night before and just cooking in the morning. Thank you for the recipes and I hope you had a very Merry Christmas!!

    • Jen says

      I hope you had a very Merry Christmas as well Marisa! I love savory breakfast casseroles too and you are so right – they are something to eat all year long – and all day long 🙂 I am sure your breakfast casserole was delish!!

  3. Teri Giese says

    Certainly wish I had made these for Christmas morning! The gang wanted the traditional monkey bread/sticky buns again! Was so “sweeted”out after 2straight weeks of treat creating!!! AYE YAY YAY! Hope your Christmas was grand. Best wishes to you and your family for a Fantastic, Blessed, Healthy, and Prosperous New Year! Saw a neighbor walking her dog yesterday, and it looked so much like KIWI! WANT A kiwi! Adorable! Anyway, thanks for being so kind, and blessing us through such hard work, with amazing recipes and lovely reads! The year began so rough, was so sick. Is ending in the most miraculous fashion! So thankful and so humbled by the kindest, talented, and giving people I have “met”through there blogs. You, most prominently, are very special in this world! Hugs to you!!

    • Jen says

      Hi Teri! Your monkey bread/sticky buns sound amazing – but I totally get the sweets overload – I am all about savory dishes! I hope you had an absolutely wonderful blessed Christmas! I am so humbled by your super thoughtful, kind comments and for making me feel so loved, thank you! I am so grateful for you! I am so happy you are doing so much better and that this year has turned out so much better than it started 🙂 HUGS to you and I wish you the Happiest New Year and the best year to come!! xoxo

  4. Lynn says

    Hi Jen,

    Just a quick question for you. Could this enchilada casserole be made ahead of time and frozen, then just thawed the night before popping in the oven? I am all about having my freezer full when “the kids” come up for weekends.

    By the way, have you considered writing a cookbook? I think it would be a best seller and I for one would buy a copy for all of my friends. Every single recipe that I have tried from your blog has the word “WOW” written across the top! Thanks for sharing such easy and scrumptious recipes!


    • Jen says

      Hi Lynn, thank you so much for your kind words about my recipes and making my day! I am thrilled and honored that all my recipes you have tried have been hits! As far as a cookbook goes, I have been approached several times but I don’t think its for me – or at least right now, but if anything changes you guys will be the first to know! As far as the enchiladas – I think they would make a great freezer meal that the kids would love! Such a great idea! Thanks Lynn, I hope you have a great weekend!

    • Jen says

      You can certainly add them! I’ve included tons of different filling options in the post. Enjoy!

  5. Holly says

    If I make this vegetarian style (no meat at all), would you recommend cutting back on any of the other ingredients to make up for the lower volume of total ingredients?

    • Jen says

      I would add actually increase ingredients to make up for the 2 cups of ham – so possibly add a red bell pepper and increase the tater tots. Enjoy!

  6. Brenda Rivera says

    I made these for Easter Brunch along with your Dulce De Leche French Toast. Both amazing as per usual! I have special diet peoples in my family. A pescatarian and a “no onion” guy. So, I omitted the onion powder, and used vegetable broth instead of chicken broth and fire roasted tomatoes in place of the salsa when making the sauce. Still amazing. Then it was all about assembling some enchiladas without meat, some without the onions etc. I also did add scrambled eggs. Then I placed salsa and extra onion on the table for those who wanted it. There were lots of “oohs” and “aaahs”! My daughter said they were better then her favorite restaurant’s breakfast enchiladas. It was said that they were “God Tier”! Cooking without onions in many different dishes is difficult and I usually stay away from Mexican because of that. But this totally worked! The Dulce De Leche French Toast was the perfect addition for a Sweet and Savory Breakfast.

    • Jen says

      Happy Easter Brenda! Thank you so much for taking the time to comment, I love hearing that these recipes were hits! We have a non-onion and non-garlic family member (allergies), which I cooked for yesterday as well, so I understand the conundrum and extra work. You were masterful in meeting everyones’ dietary needs, I’m sure they were so grateful! Bravo!

  7. B says

    I want to make this for thanksgiving breakfast. Everyone agrees to add scrambled eggs to the mix. I plan on making 10 enchiladas & using 1 egg per 2 enchiladas (5 eggs total) Does that sound like a good ratio?