Breakfast Enchiladas Recipe
Two enchiladas, shredded chicken, queso fresco, sour cream, onions, avocado, choice of red, green or mole sauce. Served with two eggs any style and country potatoes.
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Ingredients
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Enchiladas
Eggs
Country Potatoes
Method
Enchiladas
- 1
Prepare the Filling
In a large mixing bowl, combine the shredded chicken, diced onion, and half of the queso fresco. Mix well until evenly combined.
- 2
Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Take one tortilla, fill it with a generous amount of the chicken mixture, and roll it tightly. Repeat with the remaining tortillas.
- 3
Add Sauce and Bake
Place the rolled enchiladas seam-side down in a greased baking dish. Pour your choice of red, green, or mole sauce over the top, and sprinkle the remaining queso fresco. Bake in the preheated oven for about 20 minutes.
Eggs
- 4
Country Potatoes
- 5
Prepare the Potatoes
Peel and dice the potatoes into bite-sized cubes. In a large skillet, heat the olive oil over medium-high heat.
- 6
