Mexican Brunch Enchilladas Recipe

Name: Mexican Brunch Enchilladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb breakfast sausage; ½ cup onion, chopped; 2 cups shredded frozen hash browns; 1 (4 ounce) can sliced mushrooms, liquid reserved; ¾ cup chunky salsa; 5 eggs, beaten; 2 teaspoons dried cilantro, divided; 4 cups shredded colby-monterey jack cheese, divided; 1 (1 ounce) packageinstant hollandaise sauce (I use Knorr brand); 1 cup milk; 1 (10 1/2 ounce) can cream of mushroom soup; ½ teaspoon garlic powder; 1 teaspoon cumin; 2 teaspoons chili powder; 3 tablespoons queso cheese sauce; 8 flour tortillas, burrito size; salt and pepper

Servings: persons

12 lb breakfast sausage
½ cup onion, chopped
2 cups shredded frozen hash browns
1 (4 ounce) can sliced mushrooms, liquid reserved
¾ cup chunky salsa
5 eggs, beaten
2 teaspoons dried cilantro, divided
4 cups shredded colby-monterey jack cheese, divided
1 (1 ounce) packageinstant hollandaise sauce (I use Knorr brand)
1 cup milk
1 (10 1/2 ounce) can cream of mushroom soup
½ teaspoon garlic powder
1 teaspoon cumin
2 teaspoons chili powder
3 tablespoons queso cheese sauce
8 flour tortillas, burrito size
salt and pepper

1
For the sauce:.
2
In a med.
3
bowl, mix the instant hollandaise sauce with milk and blend well.
4
Add the cream of mushroom soup and liquid from the sliced mushrooms.
5
Whisk until lumps are gone.
6
Stir in 1 tsp dried cilantro, garlic powder, cumin and chili powder.
7
Set aside.
8
For the filling:.
9
Crumble sausage in a large non-stick skillet.
10
Add chopped onion and frozen, shredded hashbrowns.
11
Cook over medium heat until sausage is browned and onions are tender.
12
(No need to drain as the grease from the sausage helps the hashbrowns to fry properly).
13
Add salsa and mix well.
14
Cook until most of the liquid from the salsa is gone; about 5 minutes.
15
In a small bowl, whisk the eggs with 1 tsp dried cilantro, salt & pepper.
16
Pour the eggs into the meat mixture and cook, stirring often, until eggs are cooked through.
17
To assemble:.
18
Spray a 13x9 casserole dish with non-stick cooking spray.
19
Spoon 1 C of the sauce onto the bottom of the dish.
20
Take a tortilla and place a small handful of the cheese on it.
21
Top the cheese with 3 T (more or less to taste) of meat/egg filling.
22
Fold the bottom of the tortilla up over the filling.
23
Fold in each side over the filling and roll completely.
24
Place it in the pan; seam side down.
25
Repeat with remaining tortillas.
26
Mix 1 C cheese into the sauce and pour over the enchilladas.
27
Cover with foil and bake for 30 minutes at 350 degrees.
28
Remove foil and top with remaining cheese.
29
Bake an additional 5 minutes to allow cheese to melt.

1473

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 12 lb breakfast sausage, ½ cup onion, chopped, 2 cups shredded frozen hash browns, 1 (4 ounce) can sliced mushrooms, liquid reserved, and more.

Yes, Mexican Brunch Enchilladas 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.

That's it — enjoy your meal!

Mexican Brunch Enchilladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions