Fresh and Zesty Recipes

Breakfast Enchiladas

Breakfast Enchiladas


  • 1 (1-pound) package hot ground pork sausage
  • 2 tablespoons butter or margarine
  • 4 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 14 large eggs, beaten
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (6 oz) Mexican blend shredded cheese
  • 1 ½ cups cheese sauce
  • 8 Azteca® Fajita size (6 inch) flour tortillas
  • Halved grape tomatoes
  • Sliced green onions
  • Chopped fresh cilantro




Preheat oven 350?

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.  

Melt butter in a large nonstick skillet over medium heat; add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, cook without stirring until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in the cheese sauce and sausage.

Warm tortillas per package directions.  

Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 9 by 13 baking dish. Pour remaining cheese sauce evenly over tortillas; sprinkle evenly with shredded cheese.

Bake at 350° for 30 minutes or until sauce is bubbly; serve with desired toppings.