Recipe Background
Breakfast Enchiladas answer that all-important question "how can I get that Tex-Mex flavor I crave for breakfast?" More than that, they answer the question in the tastiest way possible! Each enchilada is filled with breakfast classics like fatty, smoky ham, crunchy, fluffy tater tots, and melty sharp cheese: essentially, every enchilada is loaded with loaded hash browns! And this is before each rolled-up delight takes a swim in a creamy salsa sauce that will get lips smacking and smiles beaming. In under an hour, Breakfast Enchiladas will completely have you rethinking what breakfast can be!
Breakfast Enchiladas answer that all-important question "how can I get that Tex-Mex flavor I crave for breakfast?" More than that, they answer the question in the tastiest way possible! Each enchilada is filled with breakfast classics like fatty, smoky ham, crunchy, fluffy tater tots, and melty sharp cheese: essentially, every enchilada is loaded with loaded hash browns! And this is before each rolled-up delight takes a swim in a creamy salsa sauce that will get lips smacking and smiles beaming. In under an hour, Breakfast Enchiladas will completely have you rethinking what breakfast can be!
Ingredients
For the creamy salsa sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 (14-ounce) can low sodium chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup salsa mild or medium
For the enchilada filling:
- 2 cups ham cooked and cubed
- 1 green bell pepper chopped
- 2 tablespoons green onions chopped
- 2 1/2 cups tater tots or hash browns cooked according to package directions to extra crispiness
- 1 1/2 cups pepper jack cheese freshly grated and divided
- 1 1/2 cups cheddar cheese freshly grated and divided
- 1/4 cup salsa mild or medium
For assembly:
- 8-10 flour tortillas
For the optional garnishes:
- sour cream to taste
- tomatoes chopped, to taste
- avocados sliced, to taste
- cilantro chopped, to taste
- chips to taste
- freshly squeezed lime to taste
- hot sauce to taste
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In a medium saucepan, melt the butter in the olive oil over medium heat.
- Sprinkle in the flour and cook until thick and golden brown, about 3 minutes.
- Reduce the heat to low.
- Slowly whisk in the chicken broth until smooth.
- Add in the garlic powder, the cumin, the chili powder, the onion powder, and the salt.
- Bring the mixture to a boil and simmer until slightly thickened.
- Remove the saucepan from the heat and stir in the sour cream and 1/4 cup of the salsa.
- In a large bowl, combine the ham, the bell pepper, the green onions, the tater tots, 1 cup of the pepper jack cheese, 1 cup of the cheddar cheese, and the remaining salsa.
- Spread 1/3 cup of the creamy salsa sauce on the bottom of the prepared baking dish.
- Evenly divide the enchilada filling between the tortillas.
- Roll the tortillas up tightly, burrito-style.
- Line the enchiladas in the baking dish.
- Top the enchiladas with the remaining creamy salsa sauce, the remaining pepper jack, and the remaining cheddar cheese.
- Bake uncovered until bubbly and hot, about 30 minutes. Broil for the last few minutes until the cheese is golden.
- Top with your favorite garnishes and serve.
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