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Breakfast Enchilada Stack

Prep

Cook

Total

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.

Ingredients

3/4 C shredded cheese

garnish with:

avocado

cilantro

pico de gallo

Instructions

  1. Preheat oven to 375 degrees.
  2. 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.
  3. Bake for 15 mins or till the sauce starts to bubble on the sides. Basically, till all the ingredients are heated through.

Notes

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!

Courses Breakfast

Cuisine Mexican

Recipe by First and Full at https://firstandfull.com/breakfast-enchilada-stack/