Breakfast Enchiladas Recipe
Three tightly tucked corn tortillas with your choice of protein: chicken, al pastor, steak, or carnitas. Covered in your selection of red or green sauce, layered with melted jack, arugula and radishes, topped off with two over easy eggs.
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Ingredients
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Tortillas
Protein
Sauce
Cheese and Greens
Eggs
Garnish
Method
Preparation of Ingredients
- 1
Prepare the Protein
Choose your preferred protein (chicken, al pastor, steak, or carnitas) and ensure it is cooked and ready to use. Shred or slice the protein as necessary.
- 2
Prepare the Sauce
Select either red or green sauce based on your preference. You may warm the sauce in a small saucepan on low heat to enhance its flavors.
- 3
Prepare the Veggies
Thinly slice the radishes and set aside. Wash and dry the arugula.
Assemble the Enchiladas
- 4
Warm the Tortillas
In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until flexible.
- 5
Fill the Tortillas
Place a portion of your chosen protein in the center of each tortilla, followed by a sprinkle of jack cheese. Tightly roll each tortilla around the filling.
- 6
Layer with Sauce
In a baking dish, spread a thin layer of the selected sauce to prevent sticking. Place the rolled tortillas seam side down in the dish and cover them with the remaining sauce.
- 7
Add Cheese and Bake
Sprinkle the remaining jack cheese over the top of the enchiladas. Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes until the cheese is melted and bubbly.
Cook the Eggs
- 8
Prepare the Eggs
In a non-stick skillet, heat a little oil over medium-low heat. Crack two eggs into the skillet and cook until the whites are set but the yolks remain runny, about 3-4 minutes. Season with salt and pepper to taste.
