breakfast enchiladas

We loved these. Got a recipe here and modified it a bit. It’s meant to be an overnight recipe, so if you want those directions, go here.

3-4 cups chopped, cooked meat (original recipe was for diced ham, but we used a combo of turkey and breakfast sausage)
1/2 cup chopped green onions
3+ cups shredded cheddar cheese, divided
10 flour tortillas (6-8 inches)
1 1/4 cup half-and-half
5 whole eggs
1 small can green chiles
green enchilada sauce
salsa, sour cream, and additional green onions for serving

Combine half and half, eggs and green chiles. Set aside. Put meat mixture, green onions and cheese into tortillas. Roll and place seam down in sprayed 9×13 pan. After all the enchiladas are assembled, pour the egg mixture over all the enchiladas. Sprinkle whatever cheese you want on top. Bake at 350 for about 30 minutes. It’s done when the egg mixture is totally set.

We pulled them out of the oven and poured green enchilada sauce on each one after it was on the plate, then topped with sour cream and salsa. Avocado or guacamole would be SO good on these, too. New breakfast favorite, for sure.

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