Denman Dines
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Enchilada Breakfast Casserole
A Mexican-inspired breakfast casserole.
6
servings
20m
prep
40m
cook
Ingredients
Ingredients
0/15
1 lb Ground Chicken
1 tsp Salt
1 tsp Ground Cumin
2 tsp Olive Oil
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
4 Green Onions, sliced
6 Eggs
4 Egg Whites
2 1/2 cups Enchilada Sauce
6 Tortillas
2 cups Mexican Cheese, shredded
1 Jalapeño, sliced
Sour Cream
Avocado
Instructions
Instructions
0/7
1
Preheat oven to 350 degrees.
2
Heat a skillet over high heat and add the chicken & seasonings. Cook through and set aside.
3
Add oil to the skillet and reduce heat to medium. Sauté the peppers and green onions with a pinch of salt until tender.
4
Reduce heat to medium-low, then add all the eggs & another pinch of salt. Cook, while stirring, until the eggs just start to set (about 2 minutes). Transfer to a bowl and add 1/2 cup of enchilada sauce & the chicken. Mix together.
5
Spread 1/2 cup of enchilada sauce on the bottom of your baking dish. Top with 3 tortillas, overlapping as needed. Then add half of the egg-chicken mixture, 1/2 cup of enchilada sauce, and 1 cup of the cheese. Repeat with the remaining tortillas, chicken-egg mix, 1 cup enchilada sauce, and cheese.
6
Cover with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is melted and bubbling - about 10 more minutes.
7
Garnish with jalapeño slices and serve with sour cream & sliced avocado.
