Breakfast Enchiladas with Cheese and Salsa Verde are a flavorful and satisfying way to start your day. Soft corn tortillas are rolled around creamy scrambled eggs, melted cheese, and optionally beans or sautéed vegetables, then smothered in tangy green salsa (salsa verde). Baked until bubbly and golden, these enchiladas deliver a perfect balance of textures and flavors — from the tender tortillas to the creamy cheese and the vibrant, zesty sauce.

Perfect for brunches, family breakfasts, or meal prep, this dish is both comforting and festive, bringing a little Mexican flair to your morning routine.

Why I Love This Recipe

I love this recipe because it’s fun, hearty, and indulgent without being overly heavy. Each bite has the warmth of a tortilla, creamy eggs, the tang of cheese, and the fresh kick of salsa verde.

It’s also versatile — you can add beans, bacon, sausage, or vegetables, making it a personalized breakfast creation every time.

Why It’s a Must-Try Dish

This dish is a must-try because:

• It transforms eggs and tortillas into a decadent breakfast feast.
• Cheese and salsa verde bring creamy, tangy, and savory flavors together.
• Quick and easy to prepare, perfect for weekend brunch or meal prep.
• Customizable with proteins, vegetables, or beans.
• Family-friendly and Instagram-worthy with minimal effort.

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4–6
• Calories: ~350 kcal per serving
• Course: Breakfast / Brunch
• Cuisine: Mexican

Ingredients

For the Filling

• 6 large eggs
• 2 tablespoons milk or cream
• 1 tablespoon butter or oil
• ½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• ½ cup black beans (optional)
• ¼ cup sautéed onions or peppers (optional)
• Salt and pepper, to taste

For the Enchiladas

• 6 corn tortillas
• 1 ½ cups salsa verde (store-bought or homemade)
• ½ cup additional shredded cheese for topping
• Fresh cilantro, for garnish
• Sour cream or Mexican crema, for serving
• Lime wedges, for serving

Cooking Directions

Step 1: Prepare the Egg Filling

1. In a bowl, whisk eggs with milk, salt, and pepper.
2. Heat butter or oil in a nonstick skillet over medium heat.
3. Cook eggs gently, stirring occasionally, until soft and fluffy.
4. Remove from heat and stir in ½ cup shredded cheese and optional beans or vegetables.

Step 2: Warm the Tortillas

• Heat tortillas on a skillet or microwave for a few seconds to make them pliable.

Step 3: Assemble the Enchiladas

1. Preheat oven to 350°F (175°C).
2. Spoon a portion of the egg mixture onto each tortilla.
3. Roll up the tortillas and place them seam-side down in a greased baking dish.
4. Pour salsa verde over the top, making sure each enchilada is well covered.
5. Sprinkle the remaining shredded cheese over the enchiladas.

Step 4: Bake

• Bake uncovered for 12–15 minutes, or until cheese is melted and bubbly.

Step 5: Serve

• Garnish with fresh cilantro, a dollop of sour cream, and lime wedges. Serve immediately.

Step-by-Step Summary

1. Scramble eggs with milk, salt, pepper, cheese, and optional fillings.
2. Warm tortillas for pliability.
3. Fill, roll, and place tortillas in a baking dish.
4. Cover with salsa verde and top with cheese.
5. Bake until bubbly and golden.
6. Garnish and serve.

How to Serve

• Serve hot for breakfast or brunch.
• Pair with fresh fruit, avocado slices, or roasted potatoes for a complete meal.
• Perfect for family-style brunch or meal prep for the week.

Recipe Tips

• Use slightly stale tortillas for easier rolling.
• Don’t overcook eggs; they’ll finish cooking slightly in the oven.
• Adjust spice level with mild or hot salsa verde.
• Add extra protein such as cooked bacon, sausage, or shredded chicken.
• Garnish generously with cilantro and lime for fresh flavor.

Variations

1. Chicken Breakfast Enchiladas

Add shredded cooked chicken to the egg filling for a heartier dish.

2. Vegetarian Enchiladas

Include sautéed mushrooms, spinach, or zucchini.

3. Spicy Enchiladas

Add jalapeños or hot sauce to the filling or salsa verde.

4. Cheesy Loaded Enchiladas

Top with multiple cheeses like pepper jack, cheddar, and cotija for richness.

5. Bean & Egg Enchiladas

Use black or pinto beans for extra fiber and protein.

Freezing and Storage

Refrigeration

• Store leftover enchiladas (without fresh garnishes) in an airtight container for up to 2 days.

Freezing

• Assemble enchiladas (without cheese topping) and freeze for up to 1 month.
• Thaw overnight in the refrigerator before baking.

Reheating

• Reheat in oven at 350°F (175°C) for 10–12 minutes until warmed through.

Special Equipment Needed

• Nonstick skillet (for eggs)
• Oven-safe baking dish
• Spatula
• Knife (for garnishes)

FAQ

Q: Can I make this ahead of time?
A: Yes, prepare the enchiladas without baking and store in the fridge overnight. Bake just before serving.

Q: Can I use flour tortillas?
A: Corn tortillas are traditional, but flour tortillas work fine.

Q: How do I keep the enchiladas from getting soggy?
A: Lightly warm the tortillas before filling and don’t overcook the eggs.

Q: Can I add meat?
A: Yes! Cooked bacon, sausage, or shredded chicken works well.

Q: Can I make it vegan?
A: Substitute scrambled tofu for eggs and vegan cheese for a plant-based version.

Conclusion

Breakfast Enchiladas with Cheese and Salsa Verde are a hearty, flavorful, and customizable breakfast that transforms simple eggs and tortillas into a Mexican-inspired feast. Perfect for brunch, weekend breakfasts, or meal prep, they combine creamy scrambled eggs, tangy salsa verde, melty cheese, and optional fillings for a satisfying and delicious start to the day. Garnish with cilantro, lime, and sour cream for an extra burst of freshness.