Breakfast Enchiladas #2

Breakfast Enchiladas #2

Made  times
Dee Dee 1

"This is so yummies and filling great for a brunch or Holiday or just a fun spicy breakfast. I served it for friends visiting us after Thanksgiving when they wanted something else after Turkey. I got the idea from similar recipe on Alrecipes but changed it totally to make it mine."
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45 m 8 servings yields 10- 12 Enchiladas
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

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  1. Preheat oven to 365degrees F
  2. Fry bacon till almost done then add onions cook till start to wilt take bacon out of pan to drain then add drained potatoes dice and mushrooms and cook till poatoes are browned. Now add the can of green chilies saute a few minute.
  3. Scrabble the eggs with milk 1/2 cheese and 1 TLB of the taco seasoning. Pepper to taste. Pour over potatoes and cook till eggs are set. For the Enchiles Sauce I used the "Ten Minute Enchilada Sauce" submitted by other member, To the sauce I added some dried onion flakes and used reg flour. Did not use onion Powder. Also added some Taco seasoning to this about a TLB. Coat the bottom of a 9x13 baking dish then a layer of sauce put a TLB of sauce on tortillas and fill with egg mixture more cheese sprinkled on top of egg and some cut green onion tops. Roll each as tightly as possible and place in the baking dish seam side down. Top with more sauce (as much as you like) and cover with cheese. Bake covered in preheated oven for 20 minutes or until it bubbles around edges. Remove foil and bake another 5 - 10 mintes . Serve imediately .