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Breakfast Enchiladas Suizas. Scrambled eggs, sausage and Monterey Jack cheese are wrapped in corn tortillas and baked in a green chili sour cream sauce.

Breakfast Enchiladas Suizas

This makes a nice hearty breakfast. You can easily make this a great vegetarian option by using vegetable broth and omitting the sausage. You can also substitute cooked veggies in place of the sausage.
Servings 4 -6 servings


  • 3 Tablespoons butter salted or unsalted is fine
  • 3 Tablespoons all purpose flour
  • 2 cups low sodium chicken broth
  • 1 cup sour cream I used light
  • 1 4 ounce can mild green chilis (I didn't drain them)
  • 10 large eggs
  • 6 ounces cooked sausage I used an organic cilantro lime chicken sausage
  • 2 cups shredded Monterey Jack cheese divided (1 cup for filling, 1 cup for topping)
  • 10 soft corn tortillas
  • Chopped fresh cilantro for garnish if desired


  1. Preheat oven to 350 degrees F. Spray a 13x9" pan with cooking spray.
  2. Make sauce. Melt the butter in a sauce pan. Add the flour and whisk and cook for a minute or two over medium heat. Add the broth and whisk until smooth. Bring to a simmer and cook until thick and bubbly. Remove from heat. Whisk in sour cream and chilis until thoroughly combined. Set aside.
  3. Make soft scrambled eggs. Whisk eggs in a medium bowl until whites and yolks are combined.
  4. Cook eggs in a frying pan sprayed with cooking spray or oil, over medium to medium low heat to a wet, soft scrambled stage. They should just be cooked enough to hold their shape. (They will continue cooking when you remove the pan from the heat, and then again in the oven, so err on the side of wetter. You just want them solid enough to be able to spoon into a tortilla shell.) Season lightly with salt and pepper. Remove pan from heat and set aside.
  5. Soften tortillas. Gas burner method: Turn the burner on to a low to medium flame. Place tortilla directly on the grate above the flame. Allow to warm up just a few seconds on each side, flipping back and forth a couple of times until the tortilla has softened. Place them on a plate and cover to keep warm and capture the steam. Microwave method: Wrap the tortillas in damp paper towels and cover with plastic wrap. Microwave until soft, about 1 minute. a gas burner by flipping them back and forth for just a few seconds per side until they have softened.
  6. Spread tortillas out on a tray. Divide soft scrambled eggs up evenly between the tortillas.
  7. Top the eggs with the cooked sausage.
  8. Take 1 cup of the shredded cheese and top the eggs.
  9. Wrap the sides of the tortilla up to close them. (Mine were very full so I used tooth picks to secure them.)
  10. Arrange enchiladas in the prepared baking pan. Pour sauce over all making sure you cover all exposed surfaces. If you miss any areas, you can always spoon some sauce up and over the enchiladas from the pan when you are finished pouring.
  11. Top with remaining cheese.
  12. Bake for about 20-22 minutes until heated through and bubbly. Broil on high for a minute or two to brown the cheese.
  13. Allow to set for 5-10 minutes. Topped with chopped fresh cilantro, if desired. Serve.

Recipe Notes

*Make sure all of the elements of your filling are ready to go when you warm up your tortillas.

*I used an organic pre-cooked cilantro lime chicken sausage. You can use any kind of sausage you like, ground or in links eg. breakfast sausage, chorizo, smoked sausage...

*This is a mild dish. You can increase the spice by using a spicy sausage, pepperjack cheese, or hotter chilis.

*I made my enchiladas quite full because I wanted to make sure I got a full egg into each one. You can vary the filling as you wish. You could make less eggs and fill with more sausage. Or, omit the meat and sub vegetable broth for a vegetarian option. Then sub some cooked fresh veggies instead of the meat.

*Because my enchiladas were so full, they were quite snug against each other in the pan. That may make some of them a little harder to separate when serving. This doesn't bother us, but if you want them to bake up more individually, use a pan or pans large enough to give a little room between each.

*I'm not sure about making these ahead of time, only because I don't know if the corn tortillas will end up cracking once they are refrigerated. If you want to try it, I would make the enchiladas ahead of time by assembling them and storing them covered in the refrigerator without the sauce. The next morning, make the sauce, pour it over and bake. You may have to increase baking time. You also need to make sure your baking pan can handle going from cold to hot without cracking. If that's an issue. Refrigerate them in one container, then transfer them to the cooking dish before baking. The other option would be to use flour tortillas instead of corn, and therefore, no breaking issue. I happen to love them with the corn, so I personally wouldn't make that switch.

Sauce recipe from Joyful Mamma's Kitchen

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