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rolled corn tortilla breakfast enchiladas with soft scrambled eggs and diced ham inside, baked under green enchilada sauce and Monterey Jack
Melissa Hart

Breakfast Enchilada Casserole

Scramble the eggs just until they hold together, then stop; they still have an oven trip ahead. Corn tortillas wrapped around those eggs and ham give this pan an actual enchilada structure, but warm each tortilla first so it bends instead of splitting down the seam. The green sauce goes underneath and over the rolls, with enough cheese to brown without hiding every edge.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 10 large eggs
  • 1/4 cup whole milk
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 oz fully cooked ham finely diced
  • 12 corn tortillas 6-inch
  • 2 cups mild green enchilada sauce
  • 6 oz Monterey Jack shredded

Method
 

  1. Heat the oven to 375°F. Whisk the eggs, milk, salt and pepper. Melt the butter in a skillet and gently scramble the eggs over medium-low heat for 4 to 5 minutes, stopping when barely set.
  2. Fold the ham into the eggs. Warm the tortillas in a dry skillet for 15 to 20 seconds per side until pliable, keeping them covered as you work.
  3. Spread 1/2 cup sauce in a 9-by-13-inch dish. Divide the egg filling among the tortillas, roll them and place seam-side down in two snug rows.
  4. Pour over the remaining sauce and sprinkle with Monterey Jack. Cover loosely with foil and bake for 15 minutes.
  5. Uncover and bake for 10 minutes more, until the middle filling reaches 165°F and the sauce bubbles around the rolls. Rest for 5 minutes and serve two enchiladas per person.