If you are searching for a bold, flavorful, and comforting morning meal, this Breakfast Enchiladas with Green Chiles and Pepper Jack Cheese Recipe is an absolute winner. Combining spicy hot breakfast sausage, creamy scrambled eggs, zesty green chiles, and the melty goodness of pepper jack cheese, these enchiladas bake to golden perfection and bring a scrumptious twist to your usual breakfast routine. Every bite delivers a playful harmony of spice, creaminess, and freshness that will leave you craving more. It’s the kind of dish you’ll want to share with friends, family, or just savor on your own when you need a little morning magic.
Ingredients You’ll Need
Let’s talk about what goes into this fantastic dish. The ingredients are straightforward and pantry-friendly, but each one plays a crucial role in balancing textures and flavors—from the spicy sausage to the creamy cheese sauce, and the mild heat of the green chiles. Here’s what you’ll gather before diving in:
- 1 lb hot breakfast sausage: Adds a spicy, savory base that infuses every bite with bold flavor.
- 2 Tbsp unsalted butter: Used for cooking eggs and making the luscious cheese sauce, providing richness without overwhelming.
- 4 green onions (thinly sliced): Offers a fresh, mild onion flavor and a pop of green color.
- 2 Tbsp chopped fresh cilantro: Brightens up the dish with herbal notes and vibrant color.
- 14 large eggs (beaten): The creamy, fluffy protein center of these enchiladas.
- ¾ tsp salt (or to taste): Enhances all the flavors, carefully balanced so nothing tastes flat.
- ½ tsp freshly ground black pepper (or to taste): Adds a gentle warmth and depth.
- 8 (8-inch) flour tortillas: Soft and pliable wraps that hold the filling perfectly and turn golden baked.
- 1 cup shredded pepper jack cheese: Used for topping, this cheese melts beautifully with a mild kick.
- â…“ cup unsalted butter: For starting the cheese sauce, delivering smoothness and body.
- â…“ cup all-purpose flour: Thickens the sauce so it clings luxuriously inside and on top of the enchiladas.
- 3 cups milk: Creates a creamy base for the cheese sauce without heaviness.
- 2 cups shredded pepper jack cheese: Folded into the sauce, providing that signature gooey, spicy melt.
- 1 (4.5-oz) can chopped green chiles: Adds a smoky, slightly tangy dimension and just enough heat.
- 1 Tbsp taco seasoning: Brings subtle southwestern spices that tie the filling and sauce together beautifully.
- Salt and black pepper (to taste): For final seasoning adjustments.
How to Make Breakfast Enchiladas with Green Chiles and Pepper Jack Cheese Recipe
Step 1: Cook the Sausage
Start by heating a large nonstick skillet over medium-high heat and cook your hot breakfast sausage until it’s nicely browned and no longer pink. This part is key because the sausage provides the hearty, spicy foundation for your enchiladas. Once cooked, transfer it to a bowl and drain the excess grease for a less oily finish.
Step 2: Prepare the Scrambled Eggs
In a large bowl, whisk together those 14 eggs along with salt and freshly ground black pepper. Stir in the sliced green onions and chopped cilantro to introduce fresh aromatic layers. Melt butter in the same skillet you used for the sausage to capture all those residual flavors, then add your egg mixture. Cook gently over medium heat until the eggs are softly scrambled but still a little moist — the texture here is absolutely crucial for creamy enchiladas.
Step 3: Make the Cheese Sauce
While the eggs cook, melt ⅓ cup of butter in a saucepan over medium-low heat. Sprinkle in your flour and whisk continuously until the mixture is smooth and golden. Slowly pour in the milk, whisking constantly to keep the sauce silky smooth. Cook this gently until it thickens up into a luscious béchamel base. Remove from heat and fold in 2 cups of shredded pepper jack cheese, the chopped green chiles, and that flavorful taco seasoning. Season with salt and pepper to taste — this sauce is where creamy meets zesty magic.
Step 4: Assemble the Enchiladas
In a large bowl, combine your cooked sausage, scrambled eggs, and 2 cups of the cheese sauce. Divide this mixture evenly down the centers of each flour tortilla, then carefully roll them up. Place each enchilada seam side down into a greased 9×13-inch baking dish. This helps keep them intact while baking.
Step 5: Add Cheese Sauce and Bake
Pour the remaining cheese sauce evenly over the rolled enchiladas, then sprinkle with the remaining 1 cup of pepper jack cheese to create a golden, bubbly topping. Pop the dish into a 350° oven and bake for about 30 minutes, or until everything is hot and bubbling. You’ll know it’s ready when the cheese on top turns beautifully golden and melts into irresistibility.
How to Serve Breakfast Enchiladas with Green Chiles and Pepper Jack Cheese Recipe
Garnishes
To make every bite extra special, garnish with freshly diced ripe tomatoes and a sprinkle of chopped cilantro. These brighten the rich enchiladas with freshness and a burst of color, creating a welcome contrast in both taste and presentation.
Side Dishes
Serve these enchiladas with a side of warm refried beans or a simple avocado salad. The creamy avocado balances the mild heat, while beans add earthy substance and fiber to round out the meal beautifully.
Creative Ways to Present
For gatherings, consider serving these enchiladas family-style in the baking dish right at the table for a cozy vibe. Alternatively, stack individual portions on colorful plates and top each with a dollop of sour cream or guacamole to add more layers of flavor and indulgence.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making reheated servings just as delicious.
Freezing
Wrap individual portions tightly in plastic wrap and foil or place in freezer-safe containers. These enchiladas freeze well for up to 2 months without losing their delightful texture or flavor.
Reheating
To reheat, microwave covered for a couple of minutes or rewarm in a 350° oven until heated through and bubbly. Adding a little splash of milk before reheating helps maintain that creamy sauce texture.
FAQs
Can I use mild sausage instead of hot sausage?
Absolutely! Using mild sausage will give you a less spicy dish but still pack plenty of flavor. You can always add a pinch of cayenne or extra taco seasoning if you want to boost the heat.
What if I don’t have green chiles on hand?
You can substitute with chopped mild peppers, such as poblano or even jalapeños if you prefer extra spice. Roasted red peppers also work well for a smoky twist.
Can I make this recipe vegetarian?
Yes! Simply omit the sausage and add sautéed veggies like bell peppers, mushrooms, or black beans for protein. The cheesy sauce will keep everything rich and satisfying.
Is it okay to use corn tortillas instead of flour?
Flour tortillas work best here because they’re more flexible and hold up better with the wet filling. Corn tortillas tend to be more fragile, but you can use them if you’re careful; soaking them briefly in warm water helps prevent cracking during rolling.
How spicy is this Breakfast Enchiladas with Green Chiles and Pepper Jack Cheese Recipe?
The recipe balances mild heat from the hot sausage and green chiles with creamy cheese to keep it approachable. You can always tweak the spice levels by choosing milder sausage or using less green chile based on your preference.
Final Thoughts
This Breakfast Enchiladas with Green Chiles and Pepper Jack Cheese Recipe is such a rewarding dish to make and enjoy. It transforms basic breakfast ingredients into a comforting, flavorful feast that feels special without fuss. Whether for a weekend brunch or a fun weekday treat, it’s sure to become a staple in your rotation. Give it a try and savor the delicious layers of spice, creaminess, and sass that make this recipe a true morning crowd-pleaser!
Print
Breakfast Enchiladas with Green Chiles and Pepper Jack Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Tex-Mex
Description
These Breakfast Enchiladas combine savory hot breakfast sausage with fluffy scrambled eggs, a flavorful cheese sauce with green chiles, and soft flour tortillas, baked to perfection with melted pepper jack cheese on top. Ideal for a hearty brunch or weekend breakfast, this dish melds classic Tex-Mex flavors with a comforting, cheesy texture.
Ingredients
Sausage and Eggs
- 1 lb hot breakfast sausage
- 2 Tbsp unsalted butter
- 4 green onions, thinly sliced
- 2 Tbsp chopped fresh cilantro
- 14 large eggs, beaten
- ¾ tsp salt, or to taste
- ½ tsp freshly ground black pepper, or to taste
- 8 (8-inch) flour tortillas
- 1 cup shredded pepper jack cheese
Cheese Sauce
- â…“ cup unsalted butter
- â…“ cup all-purpose flour
- 3 cups milk
- 2 cups shredded pepper jack cheese
- 1 (4.5-oz) can chopped green chiles
- 1 Tbsp taco seasoning
- Salt and black pepper, to taste
Instructions
- Preheat and prepare baking dish: Heat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking during baking.
- Cook the sausage: In a large nonstick skillet over medium-high heat, cook the hot breakfast sausage until no longer pink inside. Once cooked, remove the sausage from the pan and drain any excess grease to keep the filling from becoming too oily.
- Prepare scrambled eggs: Whisk together the eggs, salt, and black pepper in a large bowl. Add the sliced green onions and chopped cilantro. In the same skillet, melt 2 Tbsp unsalted butter, then add the egg mixture. Cook over medium heat until the eggs are cooked but still moist, stirring gently. Remove from heat and set aside.
- Make the cheese sauce: In a large saucepan, melt â…“ cup unsalted butter over medium-low heat. Whisk in the â…“ cup all-purpose flour to create a smooth roux. Slowly add the 3 cups of milk while whisking constantly to avoid lumps. Cook the sauce over medium heat, stirring frequently, until it thickens. Remove from heat and stir in 2 cups shredded pepper jack cheese, chopped green chiles, and taco seasoning. Season with salt and black pepper to taste.
- Combine filling: In a large bowl, mix the cooked sausage, scrambled eggs, and 2 cups of the prepared cheese sauce thoroughly to create a flavorful filling.
- Assemble the enchiladas: Spoon the filling evenly down the center of each flour tortilla and roll them up tightly. Place the rolled tortillas seam side down in the prepared baking dish to prevent them from unrolling during baking.
- Add sauce and cheese topping: Pour the remaining cheese sauce over the rolled enchiladas, spreading it evenly. Sprinkle the remaining 1 cup of shredded pepper jack cheese atop the sauce for a melty, golden finish.
- Bake the enchiladas: Bake in the preheated oven for 30 minutes or until the cheese sauce is bubbly and the cheese topping is melted and slightly golden.
- Garnish and serve: Once out of the oven, garnish the enchiladas with fresh cilantro and diced tomatoes if desired. Serve warm for a delicious and comforting breakfast meal.
Notes
- You can substitute pepper jack cheese with Monterey Jack or cheddar for milder or sharper flavor variations.
- For extra heat, add diced jalapeños to the filling or top with hot sauce before serving.
- Prep the cheese sauce ahead of time and refrigerate if making in advance; reheat gently before assembling.
- Use corn tortillas if you prefer gluten-free, but the texture and flavor will differ.
