Breakfast Enchiladas


Breakfast Enchiladas

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    Filled with scrambled eggs, pulled pork, beans and cheese, then topped with your favorite Mexican toppings, these enchiladas are perfect for not only a hearty weekend breakfast or brunch, but also a weeknight dinner.

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    Servings and Ingredients

    Serves 8
    4 tbsp. Gustare Vita olive oil, divided
    8 (6-in.) Hy-Vee enchilada-size white corn tortillas
    8 oz. Hy-Vee Hickory House dry pulled pork
    5 Hy-Vee large eggs
    ¼ c. Hy-Vee whole milk
    1 (10-oz.) can mild red chile enchilada sauce, divided
    1 c. Hy-Vee shredded pepper Jack cheese, divided
    ⅔ c. canned Hy-Vee no salt added black beans, drained and rinsed
    ½ c. Hy-Vee sour cream
    Jalapeño peppers, for garnish
    Red radishes, for garnish
    White onion, for garnish
    Cilantro, for garnish

    Things To Grab

    • Hy-Vee canola oil cooking spray
    • 4-qt. rectangular baking dish
    • Large nonstick skillet
    • Tongs
    • Paper towels
    • Plate
    • Plastic wrap
    • Whisk
    • Medium bowl
    • Silicone spatula
    • Foil


    1. Preheat oven to 350 degrees. Spray a 4-qt. rectangular baking dish with cooking spray; set aside. Set aside 1 Tbsp. oil for eggs.

    2. Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Cook tortillas, one at a time, in oil for 40 seconds, turning once halfway through and adding remaining oil as needed. Transfer tortillas from skillet to a paper towel-lined plate. Cover plate of tortillas with plastic wrap and set aside.

    3. Add pork to same nonstick skillet and cook for 2 to 3 minutes or until pieces begin to crisp. Transfer to a medium bowl; set aside. Carefully wipe skillet out with paper towels.

    4. Whisk together eggs and milk in another medium bowl; set aside. Heat reserved 1 Tbsp. oil in same skillet over medium-low heat. Add egg mixture. Cook for 1 to 2 minutes. Once bottom of egg mixture has set, use a spatula to stir the mixture and form large curds. Continue cooking and stirring until eggs are cooked through but still glossy. Remove from heat and set aside.

    5. To assemble, spread ¾ cup enchilada sauce in an even layer in bottom of prepared baking dish; set aside. Divide pork, scrambled eggs, ¾ cup cheese and black beans evenly onto the center of each tortilla; roll up tightly. Place each filled tortilla, seam side down, in baking dish. Drizzle with remaining ½ cup enchilada sauce; sprinkle with remaining ¼ cup cheese. Spray a large piece of foil with cooking spray; cover baking dish with sprayed side down.

    6. Bake for 15 minutes or until heated through. Remove foil and continue cooking another 5 to 6 minutes or until cheese is melted.

    7. To serve, top with sour cream. Garnish with jalapeños, radishes, white onion and cilantro, if desired.

      Hyvee Culinary Expert Tip
      Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
      Hy-Vee Test Kitchen

    Nutrition facts


    380 Calories per serving
    1 enchilada

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 170mg
    • Sodium: 370mg
    • Total Carbohydrates: 24g
    • Protein: 21g

    Daily Values

    Iron 10%
    Calcium 10%
    Vitamin D 6%
    Potassium 2%