Loaded Breakfast Enchiladas
These breakfast enchiladas are stuffed with roasted spiced potatoes, chicken, scrambled eggs, and loaded with a rich cheese sauce, bacon, cherry tomatoes, and avocado. (Jump to Recipe)
These breakfast enchiladas are sure to help you ease into the weekend mode. We hit up a breakfast joint every weekend and everywhere we’ve ever gone, it’s a benedict vs. a breakfast sandwich vs. a two egg with something else kind of plate. This upcoming weekend I’m thinking some roasted spiced potatoes tossed with ground chicken, some lightly scrambled eggs and an epic green chile cheese sauce all tucked into a flour tortilla. We’re talking real breakfast goals here.
Start with..
Making the epic cheese sauce. Melt the butter in a pan. Add flour and whisk, whisk, whisk. Slooowly add milk and whisk. Turn off the heat and add shredded cheese, green chiles, and salt. Done.
Make the filling. Roast a diced potato with garlic salt, chili powder, and a little oil. Next, cook the chicken with the same spices. And last, lightly toss the scrambled eggs until just barely cooked and still totally soft and mushy. Toss the potatoes, chicken, eggs, and a little of that cheese sauce together before rolling them up in blankets of soft tortilla. The rest of the cheese sauce gets spooned over the perfectly assembled enchiladas before being baked. Once the cheese sauce is all bubbly in the oven that’s how you know they’re done. Load the breakfast enchiladas with whatever you like on your enchiladas and do yourself a favor and DON’T hold back. I’ve loaded these ones with crispy crumbled bacon, itty bitty tomatoes, chives, and avocado.
Call me a breakfast snob but this is what weekends are for. Happy brunching, friends.
If you’re one heck of a brunch person like me, be sure to check these out!:
Breakfast Hash Brown And Egg Skillet
Berry Ricotta Overnight French Toast
If you make these Loaded Breakfast Enchiladas, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Loaded Breakfast Enchiladas
Ingredients
Cheese Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 1/2 cups milk
- 2/3 cup Mexican blend cheese, shredded
- 1 (4.5 oz) can chopped green chiles
- 1/2 tsp salt
Enchiladas
- 1 tbsp olive oil
- 1 large russet potato, peeled and diced
- 1 tsp garlic salt
- 1 tsp chili powder
- 1/2 pound ground chicken
- 3 eggs, beaten
- 5 medium flour tortillas
- 5 pieces of bacon, cooked and crumbled
- 1 (10 oz) package grape tomatoes, halved
- 1 tbsp chives, chopped
- 1 avocado, sliced
Instructions
Cheese Sauce
- Melt butter in medium pan over medium low heat. Add flour and whisk for 1 minute. Slowly add milk while constantly whisking. Continue to whisk for 3-5 minutes until smooth and creamy. Turn off heat, whisk in cheese, green chiles, and salt until well combined. Set aside.
Enchiladas
- Heat olive oil in medium pan over medium heat. Add diced potato, 1/2 tsp garlic salt, 1/2 tsp chili powder. Saute until cooked through and golden crisp. Transfer to a bowl.
- Add ground chicken, 1/2 tsp garlic salt, and 1/2 tsp chili powder to the same pan. Break apart while chicken cooks. Once completely cooked through, transfer to the bowl with potatoes.
- Add beaten eggs to the same pan. Turn heat to low. Scramble the eggs while they cook for 2 minutes. Transfer to bowl with potatoes and chicken. Add 3/4 cup of cheese sauce to the potato/chicken mixture, stir to combine.
- Preheat oven to 350 degrees F. Grease an oven-safe skillet or square baking dish with cooking spray. Add 3 to 4 spoonfuls of cheese sauce to the bottom of the skillet. Fill each tortilla with about 1/3 cup of potato/chicken filling, roll up, and place into skillet, seam side down. Spoon remaining cheese sauce down the middle of the enchiladas. Place into oven and bake for 20 minutes, until bubbly.
- Sprinkle with bacon, tomatoes, chives, avocado and serve.
