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Easy Green Chile Breakfast Enchiladas
Sydney Woods

Easy Green Chile Breakfast Enchiladas

A make-ahead breakfast enchilada with browned sausage, hash browns, eggs and green chilies rolled in tortillas, topped with a creamy green chili sauce and baked until hot and bubbly.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb* breakfast sausage browned
  • 2 cups* hash browns
  • 6* eggs scrambled
  • 4 oz* hatch green chilies canned
  • 1 cup* pepper jack cheese shredded
  • 8* tortillas for rolling
  • 2 tablespoons* butter for sauce
  • 2 tablespoons* flour for sauce
  • 1 cup* milk for sauce
  • 4 oz* green chilies canned, for sauce
  • 1 teaspoon* garlic powder
  • 1 teaspoon* onion powder
  • 1/2 teaspoon* pepper
  • 1/8 teaspoon* cumin a pinch
  • 1 cup* cheese shredded, for topping

Method
 

  1. Brown up some breakfast sausage.
  2. Add hash browns and scramble in a few eggs.
  3. Mix in the hatch green chilies and any cheese you have on hand (today pepper jack).
  4. Roll everything up in tortillas.
  5. Make a quick creamy green chili sauce with butter, flour, milk, another can of green chilies, garlic powder, onion powder, pepper and a pinch of cumin.
  6. Pour the sauce over the rolled tortillas.
  7. Top with more cheese and bake until it's hot and bubbly.

Notes

Amounts marked * are estimates based on the video.
Servings and times are estimates based on the video.
It's easy to make ahead and reheats really well.