I have mentioned before that we have backyard chickens – we love our chickens! But we really love having fresh eggs all the time. Sometimes we end up with a few too many though, so I try to come up with a creative way to use lots of them all at once. This time that turned into Breakfast Enchiladas – a delicious ham, pinto beans, and homemade ranchero sauce wrapped in a tortilla and covered with eggs, cheese and bacon!
The ranchero sauce is the star of this dish – and you are going to want to use it for lots of other dishes. You could use it for a more traditional enchilada – like chicken or pork. You can also make it and let it cool all the way then pour it oven a delicious southwest salad. It makes a wonderful dipping sauce for chicken strips! It has a bit of a kick on its own, but when you put it all together it mellows out just enough.
I did not serve this with a side dish because it is rather filling. The ham, eggs, beans, cheese, and bacon give it quite a bit of protein. If you needed to serve a few more people or you want to make sure you have some leftovers – you could do a side of Mexican rice (rice, chicken stock, green chilies, tomato sauce).
Now Let’s Get Cookin’!
- 18 Flour Tortillas 8-inch
- 2 cup Ham diced
- 1 15oz can Pinto Beans drained
- 12 Eggs beaten
- 2 cups Cheddar Cheese shredded
- 1 tsp Cumin
- 1 tsp Salt
- 1 tsp Pepper
- ½ lb Bacon cut into ½inch pieces
For the Ranchero Sauce
- ¼ cup Avocado Oil
- ½ cup Chicken Broth
- 2 Roma Tomatoes diced
- 2 Garlic Cloves minced
- ½ White Onion minced
- 1 7oz can Chipotle Pepper in Adobo Sauce diced
- 3 tbsp Lime Juice
- 1 tsp Oregano
- 1 tsp Chili Powder
- ½ cup Cilantro chopped
- Prepare all of the ingredients. Preheat oven to 400deg.
- In a saucepan over medium-high heat, add all ingredients for ranchero sauce. Cook for 5 minutes, stirring occasionally. Reduce heat to low and simmer for 10 minutes. Transfer to bowl and blitz with immersion blender until smooth.
- In a frying pan over medium-high heat, add bacon. Cook until crispy and remove to a paper towel covered plate.
- Combine the pinto beans, ham and ranchero sauce. Spoon a portion into each tortilla, sprinkle with cheese and roll up. Line up in 13×9 baking dish until full.
- Combine eggs, salt, pepper, and cumin. Pour over top of enchiladas. Top with remaining cheese and bacon. Place in oven and bake for 30 minutes. Let sit for 5 minutes before serving.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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15 thoughts on “Breakfast Enchiladas”
Hubby would like this recipe! Thanks so much for linking up with me at the Unlimited Link Party 26. Pinned!
That looks absolutely delicious! (I would love to have chickens, btw!)
We love having chickens! They are so entertaining and they make food – total win!
Sounds simply delicious! Thanks for sharing at the What’s for Dinner party. Have a wonderful week!
Oh wow! This looks delicious and I think my family would love it. I think it would make a great brunch on a weekend x
Amazing! My husband is the one who enjoys making fancy breakfast foods. I am going to send this to him. And also pinning it!
I will need to make this with GF burritos but I’m sure it will turn out amazing!
Thanks for sharing it at the FWF link party
That would work great!
We are featuring your Breakfast Enchiladas on Full Plate Thursday, 538 this week and have pinned your post to our features board. This recipe looks delicious and I can’t wait to try it! Thanks so much for sharing your talent with us. You have a great weekend and come back to see us soon!
Looks delicious. Breakfast as a evening meal is always wonderful too. Thanks for sharing the recipe. #HomeMattersParty
This looks yummy! Thanks for sharing at Friday Favorites. I’m featuring you this week.
Wow! Thanks so much
Thank you so much!