These easy breakfast enchiladas are perfect for making the night before for a hearty and delicious breakfast!
Easy Breakfast Enchiladas
Ingredients
- 2 Boxes frozen Jimmy Dean Breakfast Bowls, any variety
- 1 bag frozen Birds Eye Protein Blend: Southwestern
- 1 can green enchilada sauce
- 1 cup crema, Mexican table cream
- 3/4 cup salsa
- 1 1/2 cups Mexican Blend Cheese
- 8-10 corn tortillas
Instructions
- Instructions
- Preheat oven to 350 degrees.
- In a large skillet, combine breakfast bowls contents and the protein blend until warmed through.
- Add salsa and stir.
- Mix together crema and enchilada sauce in a bowl.
- In a large glass dish, pour a little bit of the sauce on the bottom.
- Heat corn tortillas in the microwave for about 45 seconds.
- Make enchiladas by putting a little bit of the filling inside and some cheese. Fold up and repeat.
- Cover with remaining sauce and cheese.
- Bake with tin foil for 20 minutes.
- After 20 minutes, remove tin foil, turn the heat up to 375 degrees, and then cook an additional 10 minutes.
- Broil for 30 seconds if needed.
Katie is a Colorado-native, BYU graduated, and most importantly, wife to one and mother to three beautiful boys. She is passionate about sharing her experiences with others – especially about pregnancy, breastfeeding, cooking, and crafts. She is currently training to be a Certified Lactation Educator. She loves spending time with her family and helping others find joy in family life.
Chelsea @ Life With My Littles says
You had me at breakfast enchiladas! YUM! They sound so good. I love enchiladas and I love breakfast, so I think we are definitely going to try these!