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.
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.
Notes
To make for a large crowd (6-8 people), double the recipe and bake for 30 minutes in a 9 x 13 baking dish.