Brekkie Enchiladas Recipe
Smoked Jalapeño Pimento Cheese & Chicken Enchiladas Pickled Onion, and Cilantro.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Enchiladas
Pickled Onions
Method
Pickled Onions
- 1
Prepare the Pickled Onions
In a bowl, combine the apple cider vinegar, sugar, salt, and water. Stir until the sugar and salt are dissolved. Add the thinly sliced red onion to the mixture, ensuring they are fully submerged. Let it sit for at least 30 minutes to pickle.
Enchiladas
- 2
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked chicken, smoked jalapeño pimento cheese, and half of the cilantro. Mix well.
- 3
Fill Tortillas
Take one tortilla and place a generous amount of the chicken and cheese mixture in the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas.
- 4
Add Toppings
Spread the sour cream evenly over the top of the rolled enchiladas. Sprinkle the shredded cheddar cheese on top.
- 5
Bake
Cover the baking dish with aluminum foil (to prevent burning) and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and slightly golden.
- 6
Garnish and Serve
Once out of the oven, garnish with the remaining chopped cilantro and serve with the pickled onions on the side.