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Creamy Green Chile Breakfast Enchiladas

Big family breakfast dishes get the day started right! Try something new with egg enchiladas paired with Creamy Green Chili Enchilada Sauce and the perfect amount of cheese.

15 minutes
45 minutes
60 minutes


    1 tablespoon oil
    10 eggs, beaten
    1 (4-ounce) LA VICTORIA® Fire Roasted Diced Green Chilies
    ½ teaspoon salt
    1 (16-ounce) jar LA VICTORIA® Creamy Green Chili Enchilada Sauce
    10 (8-inch) flour tortillas
    2 cups shredded cheddar cheese, divided
    1 pound bacon, cooked, chopped and ½ cup reserved for topping
    Suggested toppings:
    Reserved chopped bacon and Pico de Gallo


    1. Heat oven to 350˚F. Spray 9×13-inch baking dish or pan with non-stick cooking spray.
    2. In large skillet over medium-high heat, heat oil. Cook eggs until scrambled. Mix in green chilies and salt.
    3. Spread ¼ cup enchilada sauce in prepared baking dish. Spoon ¼ cup egg mixture in center of each tortilla. Top with 1 tablespoon cheese and 1 tablespoon chopped bacon. Roll and place seam side down in dish. Repeat with remaining tortillas. Cover with remaining enchilada sauce and sprinkle with remaining cheese.
    4. Cover with foil. Bake 30 minutes. Remove foil. Bake an additional 15 minutes or until sauce is bubbling, and cheese is melted. Top with suggested toppings.