Breakfast Enchiladas Recipe
3 enchiladas filled with braised pork, scrambled eggs, cheddar cheese, served with taco sauce, queso fresco, red onion, shredded lettuce and micro cilantro
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Ingredients
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Filling
Enchiladas
Toppings
Method
Preparation of Filling
- 1
Braised Pork
If not already prepared, braise the pork until it is tender. Shred the pork into bite-sized pieces.
- 2
Scrambled Eggs
In a bowl, crack the eggs and whisk until well combined. Heat a non-stick skillet over medium heat and add a bit of oil or butter. Pour in the eggs and scramble until just set. Remove from heat and set aside.
- 3
Combine Filling
In a large bowl, combine the shredded braised pork, scrambled eggs, and 1 cup of shredded cheddar cheese. Mix well to combine.
Assemble Enchiladas
- 4
Prepare Tortillas
Warm the corn tortillas in a skillet for about 30 seconds on each side to make them pliable.
- 5
Fill Tortillas
Place a generous portion of the filling mixture in the center of each tortilla, then roll them up tightly. Place seam-side down in a greased baking dish.
Bake Enchiladas
- 6
Top with Cheese and Sauce
Pour the taco sauce over the rolled enchiladas and sprinkle the remaining 0.5 cups of cheddar cheese on top.
- 7