Breakfast Enchiladas
Breakfast Enchiladas
This Breakfast Enchiladas recipe is perfect for when you want the comfort of baked enchiladas for breakfast! It's for all the enchilada lovers out there who always look for new ways to make enchilada sauce with Chipotle Paste.
All you need to do is make a tasty breakfast filling. Use eggs, breakfast sausage, onions, and diced tomatoes. Add a little full-fat cream or Crème Fraiche. This gives them an even fluffier texture! The tasty scrambled eggs are then used to fill Gran Luchito Soft Taco Wraps that are rolled and arranged in a baking dish. To make these enchiladas extra delicious, we like to mix a bit of cream with Gran Luchito Chipotle Paste. Trust us on this - when baked, it turns into a delicious creamy sauce. Don't forget to add plenty of cheese before baking your delicious breakfast enchiladas. Bake them until they are gooey and golden brown.
You can substitute the sausage in these easy breakfast enchiladas with different kinds of fillings. Have fun playing around with different ingredients and see which you prefer. Here are a few suggestions:
- Cooking chorizo
- Bacon
- Ham
- Mushrooms
- Potatoes
- Red peppers
Serves 4
Prep 10MINS
Cook 35MINS
Ingredients
Scrambled Eggs:
- 1 tablespoon olive oil
- 1/2 white onion, finely diced
- 75g / 1/2 cup cherry tomatoes, quartered
- 1 red chilli, finely diced
- 2 sausages (breakfast sausages or Italian style)
- 5 free-range large eggs
- 43g / 1/3 cup creme fraiche
- Salt and pepper, to taste
- Handful of coriander, finely chopped
Enchiladas:
- 400g Passata
- 1 tbsp Creme Fraiche,
- 1 tbsp Gran Luchito Chipotle Paste
- 100 g / 3.5 oz Grated Cheese
- 1 packet Gran Luchito Soft Tacos
To Serve:
- 1 Ripe Avocado, sliced
- 1/4 Red Onion, finely diced
KCAL:
166
FAT:
9.8g
Saturates:
3.7g
Carbs:
12.2g
Sugars:
2.0g
Fibre:
0.7g
Protein:
7.0g
Salt:
0.95g
Nutrition: PER SERVING
Method
- Preheat the oven to 200˚C. In a non-stick frying pan, heat up the olive oil over medium heat. Once hot enough, add the onion, cherry tomatoes, and chilli. Stir and let it cook for a couple of minutes. You can now add the sausage meat (remove the casing) and break the meat into the pan. Fry it for 5 minutes approx. or until golden brown.
- In the meantime crack the eggs into a bowl, add the creme fraiche, a pinch of salt and pepper, and whisk briefly. Once the sausage mixture has got a bit of colour add the egg mixture to the pan and stir gently over medium heat. Allow the eggs to get firmer but be careful not to overcook them. Once your soft scrambled eggs are ready, remove them from the heat and scatter the coriander on top.
- To make the red enchilada sauce in a blender add the passata, creme fraiche, Chipotle Paste, salt and pepper, and blend the sauce smoothly. Prepare a medium-sized baking dish, then start stacking the enchiladas. In a Soft Taco, add a spoonful of scrambled eggs and sausage mixture, then wrap and roll into a taquito-like shape. Repeat the same process until you use all your filling and your baking dish is full.
- Prepare a medium-sized baking dish, then start stacking the enchiladas. In a Soft Taco, add a spoonful of scrambled eggs and sausage mixture, then wrap and roll into a taquito-like shape. Repeat the same process until you use all your filling and your baking dish is full.
- Pour the creamy red enchilada sauce and spread it over the surface. Finally, add the grated cheese on top and bake in the oven for 20 to 25 minutes.
- Serve while they are still warm with slices of avocado, and the red onion. Enjoy!
What you’ll need
Goes well with...
FAQ'S
Are enchiladas healthy?
Enchiladas are considered a comfort food, and not so much a healthy food. They contain a lot of cheese, calories and refined carbohydrates, which are high in saturated fat. So it's best not to eat them regularly.
Do Mexicans eat enchiladas for breakfast?
Mexicans eat enchiladas at any time of day. You can often find them on breakfast menus in restaurants. They are also made at home early in the morning.
Can you prepare enchiladas ahead of time?
Yes! Assemble these breakfast enchiladas the night before, cover tightly with plastic wrap or foil, and refrigerate until you are ready to bake them in the morning! Just save the step where you add the grated cheese at the end, and do this in the morning just before you bake them.
Breakfast Enchiladas
This Breakfast Enchiladas recipe is perfect for when you want the comfort of baked enchiladas for breakfast! It's for all the enchilada lovers out there who always look for new ways to make enchilada sauce with Chipotle Paste.
All you need to do is make a tasty breakfast filling. Use eggs, breakfast sausage, onions, and diced tomatoes. Add a little full-fat cream or Crème Fraiche. This gives them an even fluffier texture! The tasty scrambled eggs are then used to fill Gran Luchito Soft Taco Wraps that are rolled and arranged in a baking dish. To make these enchiladas extra delicious, we like to mix a bit of cream with Gran Luchito Chipotle Paste. Trust us on this - when baked, it turns into a delicious creamy sauce. Don't forget to add plenty of cheese before baking your delicious breakfast enchiladas. Bake them until they are gooey and golden brown.
You can substitute the sausage in these easy breakfast enchiladas with different kinds of fillings. Have fun playing around with different ingredients and see which you prefer. Here are a few suggestions:
- Cooking chorizo
- Bacon
- Ham
- Mushrooms
- Potatoes
- Red peppers
Ingredients
Scrambled Eggs:
- 1 tablespoon olive oil
- 1/2 white onion, finely diced
- 75g / 1/2 cup cherry tomatoes, quartered
- 1 red chilli, finely diced
- 2 sausages (breakfast sausages or Italian style)
- 5 free-range large eggs
- 43g / 1/3 cup creme fraiche
- Salt and pepper, to taste
- Handful of coriander, finely chopped
Enchiladas:
- 400g Passata
- 1 tbsp Creme Fraiche,
- 1 tbsp Gran Luchito Chipotle Paste
- 100 g / 3.5 oz Grated Cheese
- 1 packet Gran Luchito Soft Tacos
To Serve:
- 1 Ripe Avocado, sliced
- 1/4 Red Onion, finely diced
How to make it
- Preheat the oven to 200˚C. In a non-stick frying pan, heat up the olive oil over medium heat. Once hot enough, add the onion, cherry tomatoes, and chilli. Stir and let it cook for a couple of minutes. You can now add the sausage meat (remove the casing) and break the meat into the pan. Fry it for 5 minutes approx. or until golden brown.
- In the meantime crack the eggs into a bowl, add the creme fraiche, a pinch of salt and pepper, and whisk briefly. Once the sausage mixture has got a bit of colour add the egg mixture to the pan and stir gently over medium heat. Allow the eggs to get firmer but be careful not to overcook them. Once your soft scrambled eggs are ready, remove them from the heat and scatter the coriander on top.
- To make the red enchilada sauce in a blender add the passata, creme fraiche, Chipotle Paste, salt and pepper, and blend the sauce smoothly. Prepare a medium-sized baking dish, then start stacking the enchiladas. In a Soft Taco, add a spoonful of scrambled eggs and sausage mixture, then wrap and roll into a taquito-like shape. Repeat the same process until you use all your filling and your baking dish is full.
- Prepare a medium-sized baking dish, then start stacking the enchiladas. In a Soft Taco, add a spoonful of scrambled eggs and sausage mixture, then wrap and roll into a taquito-like shape. Repeat the same process until you use all your filling and your baking dish is full.
- Pour the creamy red enchilada sauce and spread it over the surface. Finally, add the grated cheese on top and bake in the oven for 20 to 25 minutes.
- Serve while they are still warm with slices of avocado, and the red onion. Enjoy!
What you’ll need
- Chipotle Paste https://gran.luchito.com/our-products/chipotle-paste/
- Soft Taco Wraps https://gran.luchito.com/our-products/soft-taco-wraps/
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