FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
recipes southern breakfast enchiladas
- Total Time: 40 minutes
- Yield: 8 enchiladas 1x
- Diet: General
Description
These Southern Breakfast Enchiladas combine comforting Southern flavors like chicken, black beans, and cheddar with a vibrant lime-jalapeño cream sauce, all wrapped in warm tortillas. It’s a unique and delicious breakfast or brunch option.
Ingredients
- 8 corn tortillas (20cm / 8 inches)
- 250g (9oz / 2 cups) cooked shredded chicken
- 4 large eggs
- 150g (5oz / 1 ½ cups) shredded cheddar cheese
- 200g (7oz / 1 cup) canned black beans, drained and rinsed
- 1 small onion, diced (80g / ½ cup)
- 1 red bell pepper, diced (120g / ¾ cup)
- 2 tbsp (30ml) olive oil
- 1 tsp (5g) ground cumin
- Salt and pepper to taste
- 100g (3½oz / ½ cup) softened cream cheese (halal-certified)
- 1 jalapeño, minced (15g / 1 Tbsp)
- 2 tsp lime zest
- 2 tbsp (30ml) lime juice
- 2 tbsp (30ml) whole-milk yogurt
- 2 tbsp chopped cilantro
- 2 tbsp (15g) toasted pepitas
- Optional: hot salsa
Instructions
- Sauté Vegetables: Sauté diced onion and bell pepper in olive oil until softened.
- Spice & Combine: Add cumin, salt, pepper, chicken, beans, and half the cheddar; melt cheese.
- Scramble Eggs: Scramble eggs and mix into the chicken-bean mixture.
- Make Cream Sauce: Blend cream cheese, jalapeño, lime zest, lime juice, and yogurt until smooth.
- Warm Tortillas: Briefly warm tortillas to make them pliable.
- Assemble Enchiladas: Spread cream sauce and filling on tortillas, roll, and place seam-down on a baking sheet.
- Top & Bake: Drizzle with remaining cream, sprinkle with cheddar, and bake until bubbly.
- Garnish & Serve: Garnish with cilantro and pepitas; serve with salsa.
Notes
Warming the tortillas is crucial to prevent cracking. Adjust the jalapeño amount to control the spice level. Prepare filling and sauce ahead of time for quicker assembly.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: Southern
Nutrition
- Serving Size: 1 enchilada
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 100 mg