BREAKFAST ENCHILADAS FROM JONES DAIRY FARM

Breakfast Enchiladas from Jones Dairy Farm image

Flour tortillas are stuffed with scrambled eggs, Cheddar cheese, diced green chilies and Jones Canadian Bacon. Top with sour cream and salsa.

Provided by Jones Dairy Farm

Categories Trusted Brands: Recipes and Tips Jones Dairy Farm

Time 45m

Yield 6

Number Of Ingredients 10

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Ingredients

12 eggs
1 (7 ounce) can diced green chiles, drained
2 (10 ounce) cans green enchilada sauce
⅓ cup half-and-half
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (6 ounce) package Jones Dairy Farm Canadian Bacon, diced
1 cup shredded Monterey Jack cheese
1 teaspoon sour cream
1 teaspoon salsa

Steps:

Beat eggs in large bowl; cook in skillet until scrambled. Mix in can of diced green chilies and set aside.
Preheat oven to 350 degrees F.
In large bowl mix together enchilada sauce and half-and-half until well combined. Lightly coat bottom of large casserole dish with small amount of sauce.
To assemble enchiladas fill each tortilla with eggs, a small handful of Cheddar cheese, and about 2 tablespoons of Canadian Bacon. Roll and place seam side down in casserole dish. Repeat with remaining ingredients. Pour green chili sauce over tortillas. Sprinkle with Monterey Jack cheese.
Cover with foil and bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through. Let set for 5 minutes before serving. Serve with sour cream and salsa if desired.
To Make Ahead: Cover with foil and place in fridge or freezer. If frozen, let thaw in fridge before baking. Increase baking time by 5-10 minutes if starting with cold enchiladas.

Nutrition Facts : Calories 699.2 calories, Carbohydrate 42.4 g, Cholesterol 467.6 mg, Fat 41.4 g, Fiber 4 g, Protein 40.2 g, SaturatedFat 20.4 g, Sodium 1544 mg, Sugar 3.4 g

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MD pranto

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I'm a big fan of Jones Dairy Farm breakfast sausage, so I knew these enchiladas would be good. I wasn't disappointed! They're so flavorful and satisfying.

Honey singh Cheema

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These breakfast enchiladas are the perfect way to use up leftover ingredients. I often make them with whatever I have on hand, and they always turn out great.

Joseph Patrick

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I love the versatility of this recipe. I've made it with different types of sausage, cheese, and vegetables, and it's always delicious.

Sharlene Corner

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Breakfast enchiladas are my go-to recipe for a special brunch. They're always a crowd-pleaser.

Ssema Abdul

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+1 for these breakfast enchiladas. They're so easy to make and they're always a hit with my family and friends.

Moira Kadange

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These breakfast enchiladas are the perfect comfort food. They're hearty and filling, and the flavors are amazing. I'll definitely be making them again.

Nirob Hosan

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I'm always looking for new breakfast recipes, and these breakfast enchiladas are definitely a keeper. They're easy to make, delicious, and a great way to start the day.

Jj Songer

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I made these enchiladas for my kids and they loved them. They're a great way to get them to eat their eggs and vegetables.

Solomon Juicy

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I'm a vegetarian, so I used tofu instead of sausage in these enchiladas. They turned out great! The tofu was really flavorful and the enchiladas were still very satisfying.

Douglas E ‚ÄúShiner‚Äù Brandel Jr

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These breakfast enchiladas are a great way to use up leftover sausage and eggs. I always have some leftover sausage from dinner, so this is a great way to use it up.

Lou Perez

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I love that these enchiladas can be made ahead of time. I usually make them the night before and then just pop them in the oven in the morning.

Fawwaz Ahmed

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These breakfast enchiladas are so easy to make, and they're perfect for a quick and easy breakfast or brunch.

krystle smith

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I added some chopped bell peppers and onions to the sausage mixture, and it really added to the flavor. I also used a different type of cheese, but it still turned out great.