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A plate of freshly-made Mexican breakfast enchiladas with melted cheese and salsa on top

Mouth-watering Mexican Breakfast Enchiladas

Try this quick and easy Mexican breakfast enchiladas recipe for a delicious and flavorful start to your day!
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Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine Mexican
Servings 6

Equipment

  • Skillet, baking dish, and measuring cups and spoons

Ingredients
  

  • 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

Instructions
 

  • 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 9x13 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.