Breakfast Enchiladas
- Yield 8
- Prep 25 minutes
- Cook 20 minutes
- Total 45 minutes
Breakfast Enchiladas is a breakfast recipe on Avoteb. The yield on the card is 8. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 (10 ounce) cans Old El Paso green enchilada sauce
- 1 tablespoon oil
- 12 ounces (about 14 links) breakfast sausage
- 12 eggs, whisked
- 8 Old El Paso large flour tortillas
- 1 (14-ounce) can black beans, rinsed and drained
- 2 avocados, peeled, pitted and diced*
- 3 cups shredded Monterrey Jack or Pepper Jack cheese
- ½ cup chopped fresh cilantro leaves
- ¼ cup thinly-sliced green onions
Method
Warm oven to 350 degrees F. Spray a large 9×13-inch baking dish with cooking spray. Then spread ⅓ cup Green Enchilada Sauce evenly along the bottom of the dish. Keep nearby.
Warm oil in a large saute pan over medium-a hot burner. Tip in sausage links (whole) and fry for 8-10 minutes, turning frequently, until the edges turn golden brown. Move links to a separate plate, and reduce heat to medium-low. Tip in the eggs and cook for about 5-7 minutes until scrambled, stirring occasionally. Move eggs to a separate plate, and remove pan from heat. Slice the sausage links into small bite-sized pieces.
Keep nearby 1 cup of the shredded cheese, 1 avocado and 1/4 cup black beans for later use.
Lay a flour tortilla out a workspace. Spread 2 tablespoons green enchilada sauce all over the surface of the tortilla. Then in a line down the center, layer a large spoonful each of the eggs, sausage, avocado, cheese and beans. (Portion each ingredient so that you use about ⅛ of the entire portion per enchilada, since there are 8 total.) Fold the tortilla over to seal it, then move the enchilada to the pan. Repeat with the remaining tortillas until all 8 enchiladas are in the pan. You may ne
Spread about 1/2 cup of the remaining green enchilada sauce on top of the enchiladas. Then sprinkle the reserved 1 cup shredded cheese evenly on top. Roast for 20 minutes.
Lift and sprinkle the enchiladas evenly with the reserved avocado, fresh cilantro, black beans and green onions, or whatever toppings you desire.
