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
- 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.
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 Hey Marissa at https://heymarissa.com/breakfast-enchilada-stack/