Description
A hearty, crowd-pleasing breakfast enchilada dish featuring savory beef, creamy mushroom gravy, and melted cheese, perfect for family brunch.
Ingredients
Scale
- 8 corn tortillas
- 1 lb ground beef
- 1 small onion, chopped
- 2 cups shredded cheese (cheddar or mozzarella)
- 4 eggs
- 1 cup beef broth
- 1 can cream of mushroom soup
- 1 tsp garlic powder
- 1 tsp chili powder
- Salt and pepper to taste
- Green onions or cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, whisk the eggs and set aside. Chop the onion and measure out spices and cheese. Lightly grease a baking dish.
- In a small bowl, mix the beef broth and cream of mushroom soup until smooth. Adjust salt and pepper as necessary.
- In a skillet, cook the ground beef with onion until browned and soft, about 7–10 minutes. Drain excess fat, then stir in spices. Lightly fry each corn tortilla for 15–30 seconds per side until pliable.
- Fill each tortilla with beef mixture, cheese, and a bit of egg for creaminess. Roll up and place seam-side down in the baking dish.
- Pour the gravy mixture over the enchiladas and top with remaining cheese. Bake for 20–25 minutes until bubbly. Garnish with green onions or cilantro before serving.
Notes
The dish can be made ahead and stored in the refrigerator or freezer. Reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 2 enchiladas
- Calories: 790
- Sugar: 4g
- Sodium: 1100mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 320mg