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Quick Weekday Breakfast Enchiladas
70% authentic · Tex-Mex
A simplified version of breakfast enchiladas using pre-made ingredients like rotisserie chicken and canned enchilada sauce for a faster, weeknight-friendly meal.
Ingredients
- Flour tortillas8
- Eggs4
- Shredded rotisserie chicken2 cups
- Cheddar cheese, shredded1.5 cups
- Mild red enchilada sauce1.5 cups
- Butter or oil1 tbsp
- Saltto taste
- Black pepperto taste
- Green onions, sliced (for garnish)2 tbsp
Steps
- 1
Preheat oven to 350°F (175°C).
- 2
In a bowl, whisk eggs with salt and pepper. Melt butter or oil in a non-stick skillet over medium heat. Scramble eggs until just set. Remove from heat.
- 3
In a separate bowl, combine the scrambled eggs, shredded rotisserie chicken, and 1 cup of the shredded cheddar cheese.
- 4
Spread a thin layer of enchilada sauce on the bottom of a 9x9 inch baking dish.
- 5
Warm the flour tortillas slightly in a dry skillet or microwave to make them pliable.
- 6
Fill each tortilla with a portion of the chicken and egg mixture. Roll them up and place seam-side down in the baking dish.
- 7
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with the remaining cheddar cheese.
- 8
Bake for 15-20 minutes, or until heated through and cheese is melted.
- 9
Garnish with sliced green onions before serving.
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