I love making Mexican breakfast enchiladas for my family. It’s a tradition that I grew up with and still love to this day. The flavors are bold and the ingredients are simple, but it’s the way that it brings us together that makes it so special. It’s a meal that we all look forward to and it’s a great way to start the day. Plus, it’s easy to make with a few basic ingredients and a pressure cooker!
The first step is to sauté the onions and garlic in a skillet. I like to add a bit of chili powder and cumin for a little bit of extra flavor. Then I add my favorite fillings – shredded chicken, black beans, and corn – and season with salt and pepper. Once the filling is cooked, I spoon it into a greased baking dish and top it with a combination of melted cheese and salsa.
The next step is to roll the enchiladas and place them in the baking dish. I like to make sure that each one is tightly rolled so that the filling doesn’t escape. Then, I pour the remaining salsa and cheese over the top and cook them in the pressure cooker. The pressure cooker locks in all the flavors and makes the enchiladas nice and tender. The result is a delicious and flavorful breakfast that my family loves!
For a vegetarian version: Substitute the chicken with 1 cup of diced mushrooms and add 1/2 cup of diced bell peppers.
For a vegan version: Substitute the chicken with 1 cup of diced mushrooms and use vegan cheese.
For a spicier version: Add 1/4 teaspoon of cayenne pepper to the filling.
For a cheesy version: Add an extra 1/2 cup of cheese to the filling.
Mouth-watering Mexican Breakfast Enchiladas
- Skillet, baking dish, and measuring cups and spoons
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 cup shredded chicken
- 0.5 cup black beans, drained and rinsed
- 0.5 cup corn, drained
- 1 cup shredded cheese, divided
- 1 cup salsa, divided
- 6 large flour tortillas
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook for 3-4 minutes, stirring occasionally, until softened.
- Add chili powder, cumin, salt, and pepper and stir to combine. Add chicken, black beans, and corn and cook for an additional 5 minutes.
- Remove from heat and let cool slightly. Preheat oven to 350°F.
- In a greased 9×13 inch baking dish, spoon 1/2 cup of salsa over the bottom. Place 1/4 cup of the chicken mixture in the center of each tortilla, top with 2 tablespoons of cheese, and roll up. Place seam-side down in the baking dish.
- Pour remaining salsa and cheese over the top of the enchiladas. Cover with aluminum foil and bake for 25 minutes.
- Remove foil and bake for an additional 5 minutes. Serve with a dollop of sour cream and fresh cilantro, if desired.