Associate Food Editor Mary Allen Perry likes the make-ahead ease of this breakfast casserole recipe. Prepare the recipe, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes; bake as directed. Tip: Make the Cheese Sauce before scrambling the eggs so the sauce will be ready to add at the proper time.
The cheese sauce recipe is actually linked in the list of ingredients. Here is the recipe: Ingredients Checklist
⅓ cup butter
⅓ cup flour
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
1 (4.5-ounce) can chopped green chiles, undrained
¾ teaspoon salt
Directions:
Step 1
Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.
Haven’t made it yet but wondering where I can get the cheese sauce receipt since don’t have a book with page 84. Saw all this on line.
Elizabeth
Eburns42009@hotmail.com
Was a HUGE hit with everyone! SO nice to make something other than a traditional egg casserole. Added a can of Rotel to the egg mixture as previously suggested and served guac, halved grape tomatoes, sour cream and peach salsa alongside. Thank you for this awesome recipe!
Made as directed first time - I have now made one small revision - I use a can of Rotel tomatoes with chiles drained in place of the chiles - adds some color and another layer of flavor. I use veggie sausage as we do not eat pork. If my husband ate any meat, I would use turkey sausage. You can cut the recipe in half if you are serving a smaller group - I cut it in half and we eat leftovers the next morning. It's so nice to have this for family get togethers because it means more time to visit instead of being in the kitchen. It's a keeper, everyone loves it. Also makes a nice dish to take to a friend.
I prepared this recipe for my first-time in-laws for Christmas breakfast the only change being the addition of fresh hot peppers and pre-cooked ham to save time; as far as I'm concerned, it's a no-fail hit! Calories don't count on Christmas after all ;) The sauce is divine!
I made these for Christmas breakfast and the result was excellent. Nice change from the bread and egg casserole. I made them Christmas morning - should have done them ahead. Next time!
How is it Southern Living's fault that you didn't cut out the cheese sauce recipe? If anyone is inept it would be you.
I made this for New Years Day breakfast and it was a huge hit. It fed 6 adults and 1 delighted kid with one enchilada leftover -- I ate that one the next day and it might have been even better. I replaced the sausage with 1 lb of canned black beans (drained & rinsed) and it was awesome. I made it the night before (including pouring the sauce over & sprinkling the cheese) so I didn't have to do anything in the morning but throw it in the oven, which worked perfectly. The flour tortillas did not go soggy or fall apart. I agree with other reviews that 1/2 an enchilada is a reasonable serving for a moderate eater. I served it with salsa, avocado slices, sour cream and hot sauce -- all on the side so folks could top their own. I'm making it again tonight to take on a girls' weekend so I can serve a hot breakfast without cooking. Highly recommend!
This recipe is very tasty, but (like the other reviews said) it's also very fattening, esp. the 14 eggs! I made several changes (hence the 3 stars): 1 8-svg carton of egg beaters for the 14 eggs; enchilada sauce for the cheese sauce; increased cheese to 5.5 oz. I LOVE cheese, but I feel that cheese sauce would have sent me over the edge. During the assembly process, I added halved grape tomatoes & cheese. Calculating all the calories for the modifications: 327-337 calories per enchilada.
I make this a couple of times a year at the holidays or for work. This is the best tasting breakfast casserole I have ever eaten. It is time consuming in some respects but it is well worth the time for the product. This is one of the only recipes I have not and will not modified in some way. It is perfect as is. You won't regret making it.
Wonderful! Loved this recipe.
This is definitely a once-in-a-while-when-calories-do-not-count meals. It is amazing and very fattening! I followed the recipe almost exaclty, but my DH used some of the eggs prior to me cooking this, so I had to sub 6 eggs with egg beaters. It still turned out great. I also stuffed in 3 or 4 more enchiladas in the pan because I think I understuffed some of them. They are akin to McDonald's breakfast burritos-- but 50x's better and fresher. I love the chiles added to the cheese sauce. I would make again for a holiday breakfast since it is decadent and does feed a crowd. I served it with the recommended halved grape tomatoes, cilantro, and sliced green onions. Next time I would maybe opt for lower fat everything-- cheese, sausage, use egg beaters, etc.-- so I can make it more often!
This is a good recipe... it just needs more "stuff" to make it something special. Added sliced grape tomatoes and olives to the inside as well as more green onion and cilantro. Layered it like a 1 layer lasagna with tortillas on the top and bottom, then put some of the melted cheese and veggies and a hand full of the meat on top to make it look "pretty". As far as the melted cheese goes... next time I'll just sprinkle shredded cheese on it and toss the green chilies over it and then let the oven do the melting. It was just extra hassle. Also, cook the meat, add the veggies, and add the eggs.. cooking it all seperate just makes it more time consuming. Salsa would be good on top, but we didn't have any. We'll make it again, but it will be quicker and more to our liking. :)
Pretty good stuff. Make sue to use the suggested toppings otherwise it's pretty heavy. The toppings really perk it up. I layered it as a casserole instead of rolling up the enchiladas for a brunch and it was quite easy that way.
Yum! Only used 1/2 the cheese sauce on the top and was plenty moist!
I've made this twice and it's fabulous! Quick question for those of you who make ahead; did you add the cheese topping before refrigerating? I'm asking because I'm wondering if it makes the tortillas soggy. Thank you!
I just posted the Cheese Sauce recipe, titled Breakfast Enchiladas Cheese Sauce. I hope it helps!
I am having frustration as well. I cut out this recipe years ago, but I didn't notice the cheese sauce was from a different page.After scrolling through over 20 pages of recipes without finding the sauce recipe, I cannot make the enchiladas. I can't believe southern Living would be so inept!
I want to make this recipe but can't find the cheese sauce recipe. It says it's on page 84 but I can't get it to come up no matter how I try! Please help and give the cheese sauce recipe. Thanks.
I have always wanted to make this, then I finally did. I brought it into work (I prepped the night before and woke up early to finish the rest) and it turned out great. I had never made it before, so I took a risk of trying it for the first time and having my co-workers test it out.. and they loved it. It makes a lot of food, but even if you're just feeding a small group of people, it is plentiful!! I highly recommend this recipe.
This dish was super easy. I made it last night to pop in the oven Christmas morning. My hubby LOVED it!!!
I made this for a group of friends and family for brunch following a dedication ceremony of my son. It was a hit! Everyone loved it and went back for seconds. To make it stretch, I cut the enchiladas in half after they cooked. Also, with so many people I wasn't sure how many would like pork so I used ground turkey instead and seasoned it with McCormick grill mates and added cayenne pepper to make it spicy.
This was a really fun new breakfast casserole! I brought this to our vacation bible school and everyone loved it and asked for the recipe. I will definitely be making this again!!!
Incredible. I made this Christmas morning and it made a beautiful presentation and tasted fantastic. Didn't change a thing. Definite keeper!
I made this over the holidays and wow, what a hit. You should make this at least two days ahead, it only got better after first day and this freezes like dream. I'm always looking for yummy make ahead and this fits the bill.
Very good for breakfast or anytime! I plan to use 1-1/2 pounds of hot sausage the next time I make this recipe, but that's the only change I would make.
Delicious breakfast/brunch recipe. Will make again. Made according to instructions. Served with fresh mix fruit.
I was looking for something different from our usual egg casserole that we have for Xmas brunch. I have cholesterol and milk issues. So, I used canned enchilada sauce on top of half of the casserole instead of the sauce, and used egg substitute (in the carton). Also used whole wheat tortillas. I would like to try to NOT put the cheese sauce in with the eggs but just use grated cheese, but I'm not sure it would be moist enough. I served it with a selection of chopped lettuce, tomatoes, black olives, salsa, and sour cream.