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Breakfast Enchiladas with Creamy Salsa Sauce

Hearty breakfast enchiladas with scrambled eggs, cheese, sausage, and a creamy salsa verde sauce for a flavorful morning meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Mexican
Calories: 420

Ingredients
  

Filling & Enchiladas
  • 6 large eggs
  • 1/4 cup milk
  • to taste salt and black pepper
  • 1 cup cooked breakfast sausage crumbled, optional
  • 1/2 cup red bell pepper diced
  • 1/2 cup green bell pepper diced
  • 1/2 cup onion diced
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 6–8 flour tortillas
Creamy Salsa Sauce
  • 1 cup salsa verde
  • 1/2 cup sour cream
  • 1/4 cup cream cheese softened
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • to taste salt

Equipment

  • Skillet
  • Baking dish
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Whisk eggs with milk, salt, and pepper. Scramble in a skillet over medium heat until soft.
  3. Sauté onions and bell peppers until softened. Add cooked sausage if using.
  4. Combine salsa verde, sour cream, and cream cheese in a saucepan over low heat. Stir until smooth. Add smoked paprika, garlic powder, and salt.
  5. Fill tortillas with eggs, sautéed vegetables, sausage, and cheese. Roll and place seam-side down in baking dish.
  6. Pour creamy salsa sauce over enchiladas and sprinkle extra cheese if desired.
  7. Bake 15–20 minutes until cheese is melted and bubbly.
  8. Garnish with cilantro, avocado, and lime wedges. Serve immediately.

Notes

For extra heat, add diced jalapeños to the filling. These enchiladas can be made ahead and baked in the morning.