Breakfast Chicken Enchiladas Recipe

Name: Breakfast Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12-ounce) jar salsa; 2 tablespoons extra-virgin olive oil; 1 small onion; 2 garlic cloves, finely chopped; 2 (6 ounce) boneless chicken breasts, skinless, cut into chunks; 5 large eggs, lightly beaten; Kosher salt; Freshly ground black pepper; 8 (7-inch) flour tortillas; 1 cup shredded Mexican blend cheese; Sour cream, for serving; Cilantro sprigs, for serving

Servings: persons

1 (12-ounce) jar salsa
2 tablespoons extra-virgin olive oil
1 small onion
2 garlic cloves, finely chopped
2 (6 ounce) boneless chicken breasts, skinless, cut into chunks
5 large eggs, lightly beaten
Kosher salt
Freshly ground black pepper
8 (7-inch) flour tortillas
1 cup shredded Mexican blend cheese
Sour cream, for serving
Cilantro sprigs, for serving

1
Preheat the oven to 350F.
2
In a blender, puree the salsa and reserve.
3
In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes.
4
Stir in the chicken and cook until the chicken is cooked, about 5 minutes.
5
Stir in the eggs and scramble with the chicken filling until the eggs are barely set, about 2 minutes.
6
Season the filling with salt and pepper to taste.
7
Divide the filling between the tortillas.
8
Roll each tortilla into a cylinder and place, side-by-side in a baking dish.
9
Pour the salsa over the tortillas and sprinkle with the cheese.
10
Bake the enchiladas until the filling is hot and the cheese is melted, about 15 minutes.
11
Serve topped with the sour cream and cilantro.

1250

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (12-ounce) jar salsa, 2 tablespoons extra-virgin olive oil, 1 small onion, 2 garlic cloves, finely chopped, and more.

Yes, Breakfast Chicken Enchiladas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Chicken Enchiladas

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