Make Ahead Breakfast Enchiladas

My favorite breakfast to prep for both myself and my kids over the weekend before heading back to work and school are these make ahead breakfast enchiladas! Made with lots of veggies, eggs, and grilled chicken to keep you fueled all day long. Also sharing my homemade enchilada sauce below!

Print

With ImageWithout Image

Make Ahead Breakfast Enchiladas

Yield: 4

Author: Summer Shores

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

My favorite breakfast to prep for both myself and my kids over the weekend before heading back to work and school are these make ahead breakfast enchiladas! Made with lots of veggies, eggs, and grilled chicken to keep you fueled all day long. Also sharing my homemade enchilada sauce below!

Ingredients

• ½ onion, diced
• 1 bell pepper, diced
• 1 tbsp olive oil
• 1 cup grilled chicken, chopped
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp garlic powder
• salt and pepper, to taste
• 6-8 eggs, beaten
• 2 cups enchilada sauce
• 8 tortillas
• 1 cup cheese, shredded
• optional: crumbled cotija cheese, chopped cilantro, and diced red onions

for the Enchilada Sauce

• 3 tbsp olive oil
• 3 tbsp flour
• 1 tbsp ground chili powder
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp dried oregano
• salt and pepper, to taste
• cinnamon, to taste
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 tsp vinegar

Instructions

1. Preheat oven to 375° Fahrenheit.
2. In a medium pan over medium-high heat, warm olive oil. Add peppers and onions, and cook for 5 minutes, or until veggies have started to soften.
3. Add grilled chicken to the same pan with chili powder, cumin, garlic powder, salt, and pepper. Cook for 3-5 minutes, or until chicken has browned and vegetables are fully cooked.
4. Add eggs to the pan and cook for 1-2 minutes, or until eggs are just set, they will continue to cook in the oven. Remove from heat.
5. Spread ¼ cup of prepared enchilada sauce into a large baking dish and then assemble the enchiladas by filling each tortilla with chicken and egg mixture, rolling them up, and placing them in the baking dish with the seam side down.
6. Spreading evenly, pour the remaining enchilada sauce on top of all the tortillas. Sprinkle shredded cheese on top.
7. Bake for 15 minutes, or until cheese has melted. I like to broil mine for an extra minute or two so my cheese lightly browns. garnish with crumbled cotija cheese, chopped cilantro, and diced red onions. Enjoy!

For the Enchilada Sauce

1. In a small bowl, combine flour, chili powder, cumin, garlic powder, oregano, salt, pepper, and cinnamon.
2. In a small pot over medium heat, warm olive oil. Once hot, whisk in the flour and spice mixture, and cook until fragrant, about 1 minute. Remove from heat.
3. On low heat, add the tomato paste and broth into the pan, stirring until combined. Bring to simmer and cook until thickened, about 5-10 minutes.
4. Add the vinegar and season with more salt and pepper, if needed. Enjoy!

Notes

If making ahead, prepare the enchiladas and sauce as normal, and cover before placing in the fridge. When ready, bake uncovered for 15-20 minutes, or until cheese has melted!

Recommended Products

Tortilla Warmer

Graza Olive Oil

Meat and Potato Masher

Prep Set

Bamboo Cutting Board with Counter Edge

Carbon Steel Griddle

Similar Recipes

Cocoa Energy Bites

Apple Pie Smoothie

Chocolate Chip Pumpkin Muffins

Did you make this recipe?

Tag @beingsummershores on instagram and hashtag it #beingsummershores