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
Ingredients
- 8-10 flour tortillas or 10-12 quality corn tortillas like La Tortilla Factory
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
Instructions
- 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 1/4 cup salsa.
- Assemble: Preheat oven to 350 degrees F. Spread 1/3 cup Creamy Salsa Sauce on the bottom of a lightly greased 9x13 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.