Breakfast Enchiladas

My daughter and husband requested Mexican food for Friday night’s dinner so I made a batch of refried beans, shredded beef, and enchilada sauce so I made some beef enchiladas.  Today, I surprised my husband and made this easy breakfast enchiladas recipe with shredded beef and bean enchiladas topped with a yolky egg and fresh avocado. If you love enchiladas and eggs this recipe is a must-try!

Breakfast Enchiladas

Ingredients:

• ½ cup leftover enchilada sauce
• 2 small flour or corn tortillas, warmed so pliable
• ½ cup leftover refried beans
• ½ cup leftover shredded beef
• ¼ cup Monterrey Jack, shredded
• 1 tsp butter
• 1 egg
• ¼ avocado, diced
• 2 tbsp fresh cilantro, chopped

How to Make Breakfast Enchiladas

Make the shredded beef – click here for the recipe.

Make the refried beans – click here for the recipe.

Make the enchilada sauce – click here for the recipe.

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Pour some enchilada sauce into the bottom of the baking dish.

Prepare the enchiladas by spreading some of the leftover refried beans down the center of a small flour tortilla. Top the beans with some shredded beef; roll and place into the prepared baking pan. Repeat with another tortilla.

Pour enchilada sauce down each rolled tortilla and top with some shredded Monterrey jack cheese.

Bake the enchiladas by covering them with foil and placing them into the oven to bake for 20 minutes.

Remove the foil and cook for another 5 minutes or until the cheese is completely melted.

Meanwhile, cook the egg by heating the butter in a small skillet over medium heat.

Crack the egg into the pan and season with sea salt and freshly cracked pepper, to taste.

Once the white of the egg is no longer transparent, add the 2 teaspoons of water to the pan and cover with a lid.

Cook for about 1 minute or until the yolk is clouded over. Don’t overcook or the yolk will be hard.

To serve, remove the enchiladas from the oven and place the egg on top.

Top with some diced avocado and chopped cilantro then serve immediately. Enjoy.

Breakfast Enchiladas

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Breakfast

Cuisine: Mexican

Servings: 1 - 2

Author: Pam - For the Love of Cooking

Equipment

• Small Baking Dish
• Small skillet

Ingredients

• ½ cup enchilada sauce
• 2 small flour or corn tortillas warmed so pliable
• ½ cup refried beans
• ½ cup shredded beef
• ¼ cup Monterrey Jack shredded
• 1 tsp butter
• 1 egg
• ¼ avocado diced
• 2 tbsp fresh cilantro chopped

Instructions

• Make the shredded beef - click the link up above for the recipe.
• Make the refried beans - click the link up above for the recipe.
• Make the enchilada sauce - click the link up above for the recipe.
• Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.
• Pour some enchilada sauce into the bottom of the baking dish.
• Prepare the enchiladas by spreading some of the leftover refried beans down the center of a small flour tortilla. Top the beans with some shredded beef; roll and place into the prepared baking pan. Repeat with another tortilla.
• Pour enchilada sauce down each rolled tortilla and top with some shredded Monterrey jack cheese.
• Bake the enchiladas by covering them with foil and placing them into the oven to bake for 20 minutes.
• Remove the foil and cook for another 5 minutes or until the cheese is completely melted.
• Meanwhile, cook the egg by heating the butter in a small skillet over medium heat.
• Crack the egg into the pan and season with sea salt and freshly cracked pepper, to taste.
• Once the white of the egg is no longer transparent, add the 2 teaspoons of water to the pan and cover with a lid.
• Cook for about 1 minute or until the yolk is clouded over. Don’t overcook or the yolk will be hard.
• To serve, remove the enchiladas from the oven and place the egg on top.
• Top with some diced avocado and chopped cilantro then serve immediately. Enjoy.

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