Breakfast Enchiladas Recipe (with Video)

1. Preheat the oven to 375 F. Spray a 9×13-inch baking dish with non-stick spray. Set aside.
For the Salsa Cream Sauce:
1. In a medium saucepan, over medium heat, melt butter. Whisk in flour to melted butter and stir until flour turns golden-brown; about 30 seconds.
2. Slowly pour in milk while whisking to combine everything together. Bring to a high simmer. Once it reaches a high simmer, reduce heat to medium-low.
3. Add cream cheese and continue to stir until cream cheese is melted. Stir in salsa and cheddar cheese.
4. Remove pan from heat and continue to stir until cheese is all melted and mixture is smooth. Set aside.
For the Filling:
1. Prepare scrambled eggs, sausage, and bacon to your preference. Make sure all 3 are fully cooked before adding them to the tortilla.
2. Divide scrambled eggs between the 8 tortillas. Place eggs down the center of each tortilla. Then add in a couple of tablespoons of each cooked sausage and cooked bacon. You can save some of the bacon and/or sausage to use as a topping.
3. Sprinkle some cheddar cheese and one tablespoon of the salsa cream sauce over the eggs and meat. Roll up each tortilla as tight as you can, then place in a baking dish that’s lightly coated in non-stick cooking spray.
4. Once all of the enchiladas have been formed and placed inside of the baking dish, pour the remaining salsa cream sauce evenly over the enchiladas. Then sprinkle cheddar cheese and mozzarella cheese evenly over all the enchiladas and top with reserved bacon and sausage.
5. Bake uncovered for 20-25 minutes, or until the cheese melted, browned, and bubbly.
6. Remove from the oven and sprinkle with chopped cilantro. Let rest for about 5 minutes, then enjoy.