Creation of the Breakfast Enchilada Stack
This is the ultimate post – “Taco Tuesday” recipe. If for some odd reason you have leftover taco ingredients (RARE) use them to assemble this tasty little breakfast enchilada stack. This was one of those happy kitchen accidents. I didn’t want to waste the leftovers but needed breakfast- BOOM. The breakfast enchilada stack was born.
Every Wednesday this offseason, we have hosted the offensive line at the house for dinner. Nothing fancy just good food, friends, and their families. Most recently, we did the ultimate taco bar. Leftovers weren’t expected but there were a few ends and odds stuffed in the fridge.
I know I am constantly RAVING about my homemade enchilada sauce but seriously, it’s a lifesaver. Everything is good smothered in it and it holds up well in the fridge. A staple in this house.
I think the BEST part about this recipe is that you don’t have to heat up any of the components prior to layering it all together; except for the scrambled eggs. You could also do a fried egg on top after baking the stack!
Breakfast Enchilada Stack
Yield 2 servings
Your favorite Mexican ingredients layered between corn tortillas smothered in a delicious homemade enchilada sauce. Repurpose those taco night leftovers into something delicious.
3/4 C shredded cheese
pico de gallo
- Preheat oven to 375 degrees.
- Assemble the breakfast stack: Sauce on the bottom, corn tortilla, beans and rice, cheese, corn tortilla, enchilada sauce, shredded chicken and eggs, cheese, tortilla, enchilada sauce, eggs, cheese.
- Bake for 15 mins or till the sauce starts to bubble on the sides. Basically, till all the ingredients are heated through.
If you are looking to make more servings, use a larger skillet and maybe add another layer of beans and rice (or really whatever you have left).
Don’t skimp on the sauce and cheese!