At our house, we are big on breakfast for dinner. Breakfast for breakfast, on the other hand, is a different story. When I see others’ meal plans that include plans for breakfasts, lunches, AND dinners, my eyes kind of glaze over. We’re kind of a “fend for your self” family when it comes to breakfasts (well, except for my 2-year-old, whose breakfast of choice would be three sips of diet soda, fruit snacks, and a pacifier), and, to a lesser extent, lunches (because if I left my bigger kids in charge of lunch, they’d probably eat Ramen, hot dogs, and cheese sticks, possibly all at once.) I’ll do dinners. I can throw ’em a bone. I’ll throw all my waffle-making, egg-scrambling, burrito-making resources into dinner, like in these Cheesy Breakfast Enchiladas.
I’ve been making variations of this recipe for a long time, and I’m not even sure where the original came from–it’s one of those hand-scrawled copied recipes from a friend of a friend of a friend. Over the years, I’ve added chorizo sausage and crispy hash browns, rearranging ingredients here and there. You know. Just the way things go when you can’t leave a perfectly good thing alone.
how to make them
To get started, you’ll want to brown half a pound of chorizo in a skillet over medium heat,
stirring frequently, until cooked through. Using a slotted spoon, remove from the pan and drain on a paper towel, reserving the drippings. When drained, add to a medium mixing bowl.
In the same pan (and the same drippings), add 2 cups of shredded hash browns in a thin layer.
Sprinkle with salt and pepper and cook for about 7 minutes or until brown and crispy, then flip and cook until the other side is brown and crispy. Remove from pan and add to the cooked sausage.
Return the pan to heat and melt the tablespoon of butter. Add 8 whisked eggs and scramble (if you want some tips scrambling eggs, check out this post.) When done, add to the eggs and potatoes and stir to combine.
In a small-ish mixing bowl, whisk together a can of cream of mushroom soup (I know. If you’re feeling ambitious, you can make your own, but I figure with this recipe, I’m way over my usual in terms of dirty dishes and time, so I’m cool with the canned stuff), sour cream, enchilada sauce (I love this green enchilada sauce from Rick Bayless. Seriously. It tastes homemade!),
and green onions. Measure out 1 cup of the sauce and mix it with the egg mixture.
Preheat your oven to 325.
Fill each tortilla with about 1 cup of the egg mixture
and roll securely. Place in a 9×13″ pan.
Pour the remaining sauce over the enchiladas and sprinkle with cheese (1/2 cheddar, 1/2 pepper jack).
Bake for about 30-35 minutes or until the cheese is melted and the sauce is bubbly. Remove from oven and allow to stand for about 5-10 minutes before serving. Makes 8 servings.
Cheesy Breakfast Enchiladas
This is one of those recipes from a friend-of-a-friend-of-a-friend kind of thing, that was scrawled by hand who knows how many years ago. And can we all just agree that those are the best recipes?
- 8 ounces chorizo sausage
- 2 cups frozen shredded hash browns
- Salt and pepper to taste
- 8 eggs, whisked together with a splash of water
- 1 tablespoon butter
- 1 bunch green onions, chopped
- 1 cup light sour cream
- 1 7-ounce can green chilies (mild)
- 1 10-ounce can cream of mushroom soup
- 8 ounces green enchilada sauce or green salsa
- 8 12-inch tortillas
- 1 1/4 cups shredded cheddar cheese
- 1 1/4 cups shredded pepper jack cheese
- Over medium heat in a large skillet, crumble the chorizo and cook, stirring frequently, until cooked through. Using a slotted spoon, remove from the pan and drain on a paper towel, reserving the drippings. When drained, add to a medium mixing bowl.
- In the same pan (and the same drippings), add the hash browns in a thin layer. Sprinkle with salt and pepper and cook for about 7 minutes or until brown and crispy, then flip and cook until the other side is brown and crispy. Remove from pan and add to the cooked sausage.
- Return the pan to heat and melt the tablespoon of butter. Add the whisked eggs and scramble. When done, add to the eggs and potatoes and stir to combine.
- In a small-ish mixing bowl, whisk together the cream of mushroom soup, sour cream, enchilada sauce, chilies, and green onions. Measure out 1 cup of the sauce and mix it with the egg mixture.
- Preheat your oven to 325.
- Fill each tortilla with about 1 cup of the egg mixture and roll it securely. Place in a 9×13″ pan. Pour the remaining sauce over the enchiladas and sprinkle with cheese. Bake for about 30-35 minutes or until the cheese is melted and the sauce is bubbly. Remove from oven and allow to stand for about 5-10 minutes before serving. Makes 8 servings.
Planning to make this for a women’s breakfast at my church this Saturday… thinking I will assemble it all ahead of time and top it with the sauce and cheese that morning. Anyone tried making it ahead? All suggestions and feedback welcome!
I would love to make this 🙂 Is there anything else to use in place of the cream of anything soups? Also can you make this overnight and cook in the morning?
I made this for dinner tonight–SO yummy! I used Monterey Jack instead of pepperjack (we’re a little wimpy when it comes to spice), and I used your cream of ____ soup recipe instead of using canned cream of mushroom soup. Thanks for the delicious recipe, we all loved it (even my 9-month old . . . she must have eaten half an enchilada on her own)!
Did you use homemade tortillas? They look amazing! I can’t wait to try this recipe.
I accidentally made these with the small tortillas I bought to make the taquitos and it made two pans worth! Definitely a mistake that worked in my favor and it tasted incredible 🙂
This sounds delicious~ Can this be made the night before and cooked in the morning? Could it be made ahead and frozen?
Has anyone tried this with ground breakfast sausage? I have 8oz of turkey breakfast sausage to use up. Guessing I will need some hot sauce to kick up the heat if I’m not using chorizo.
Any tips for storing left overs. It is just my husband and myself. But this will be a great dinner.
Bought the red and green enchillada sauce from Amazon. So have plenty, plenty.
Yum! Love breakfast food!!!! Putting this in my mental file for the next brunch we host! I love cooking a nice big leisure breakfast on Sunday morning. The rest of the week it’s oatmeal…. Or warmed up extra waffles from the weekend…. Funny because I love love love breakfast for dinner but it’s usually my quick and easy last minute standby ( knowing that I’ve always got eggs and stuff for pancakes/waffles )
I love Mexican food for breakfast! So trying this on Saturday. Thanks for sharing!
3 sips of diet soda, fruit snacks, and a pacifier for the two year old – HA! I almost choked on my own diet coke, hilarious! My two year old’s dream breakfast consists of the same : )
Great bloggers have to have such patience. I commend you. I would have told JoAnne where she could go to find some healthy recipes…and it wouldn’t have been the HEALTHY MEALS section of this very website (which, by the way has over 100…by my guess, I was too lazy to count…healthy recipes!)
I know! It’s like how many real meals can one be expected to make in one day?!!
I am the mother of four and the grandmother of six. I made what was considered untraditional breakfasts for my children as well. I know that you mean well but I am astounded at how unhealthy most of the recipes posted on this blog are. It’s like a time warp, back to the fifties before people knew about additives, too much animal fat and so on. It’s a bit frightening!
Hi, JoAnne–I’m not sure how frequently you read our blog, but we do frequently post healthy recipes made with fresh, seasonal ingredients. This is one of two or three that uses condensed soups. Hopefully you’ll check out our healthy section and you might find more of what you’re looking for. Have a great day!
JoAnne, seriously how long have you been reading this blog???
A wonderful breakfast idea. Excited to try the Rick Bayless sauce. Is there anything else to use in place of the cream of anything soups? Also can you make this overnight and cook in the morning?
This looks so yummy and I am excited I am not the only one who cooks breakfast for supper! We are not really breakfast eaters..we also fend for ourselves! 😉
So happy to hear another mother admit to the “fend for yourself” thing!
These sound awesome, but my family isn’t a fan of cream of mushroom soup. Have you ever tried another vaiety? I do have a can of “Fiesta Nacho Cheese” soup that I haven’t been able to figure out how to use . . . .
I’ve only used canned cheese soup once and that was enough, haha! You need something that will stabilize the sour cream and canned soup is an easy fix, but you could make your own. Is it all cream of sometgibgb soups or just mushroom? Because you could do cream of anything.
Ah – stabilizing the sour cream is the point – that made me think I could just make a white sauce and use that, but then I clicked through to your Cream of Chicken Soup recipe and that’s basically what that is. I think I’ll try that. It adds a step, but the family is okay with Cream of Chicken soup (and I think the chunks of chicken in the canned variety would be not very nice here).
I think tonight will be a perfect breakfast for dinner night, and this is the perfect meal 🙂
I love breakfast for dinner, probably because I never, ever make any hot breakfast food in the morning. Seriously, my kids go through about 3 boxes of cereal per week! And when I hear moms talk about making these big breakfasts for their families every morning, yeah, my eyes pretty much glaze over, too. 🙂
I love your new spin on breakfast and you know what…my 2-year-old would really like this. She has such an adventurous food spirit, unlike me!! She’ll try anything.
Just give me some crispy edges on top with the whole cheese deal and I’m a happy Enchilada eating momma.
That a just one piece of chocolate for breakfast for good luck!