X-mas Breakfast Enchiladas Recipe
Make X-mas Breakfast Enchiladas Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Ingredients
Method
Directions
- 1
Prepare the Filling
In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper and cook until softened, about 3-4 minutes. Add the crumbled turkey sausage, diced tomatoes, cumin, salt, and black pepper, and cook for another 5 minutes. In a separate bowl, whisk the eggs and pour into the skillet, stirring gently until the eggs are cooked through. Remove from heat and stir in the sliced green onions and chopped cilantro.
- 2
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Take a corn tortilla, fill it with a portion of the egg and sausage mixture, and sprinkle with shredded cheddar cheese. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
- 3
Bake
Once all the enchiladas are in the baking dish, pour the sour cream evenly over the top and sprinkle with any remaining cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- 4
Serve
Take the enchiladas out of the oven and let them cool for a few minutes. Garnish with additional cilantro if desired and serve warm.
