Wake up to a warm, savory and gluten-free pan of Green Chili Breakfast Enchiladas. The perfect way to start a day! Filled with sausage and eggs, then topped with tomatillo or green chili salsa, and plenty of queso freso, this easy dish is bound to become an all-time favorite.
I've been all about the no-recipe-needed eats lately. Because in my busy life playing mom-photographer-foodie-biz owner-and-amateur ski obsessor, having a few quick and easy ideas that don't require a Google search or cookbook flip-through makes me feel capable of quickly serving up dishes everyone will love...stat.
Scroll down and you'll find a recipe. But this dish is so easy, all it takes is a quick bit of cooking up sausage and eggs in a skillet, rolling it all in gluten-free tortillas, topping it all with green salsa and cheese, then baking until done.
This one is easy to prep the night before. So if you're serving brunch, or attending a breakfast potluck, get this ready for baking, then refrigerate overnight. One hour before eating, toss it in the oven, and 60-mins later, savory eats are served.
A dish our whole family can agree one. One that has a recipe, but doesn't really need one. Give this baby a try, then snap a photo and tag me on Instagram. I'd love to see how this casserole cooks up in your kitchen.
Gluten-Free Green Chili Breakfast Enchiladas
Serves 6 | 45 mins
- 1 lb ground chicken or pork sausage
- 4-6 eggs
- 6 gluten-free tortillas
- 1 cup crumbled queso fresco
- 1 (16 oz) bottle green chili or tomatillo salsa
- 2 avocados, peeled and diced
- 1/4 cup fresh chopped cilantro
- nonstick coconut oil spray
- salt and pepper
- sour cream (for serving)
Heat oven to 350ºF.
In a skillet, cook and crumble sausage over medium heat. Once no longer pink, add eggs and cook until eggs are scrambled and cooked through. Salt and pepper to taste.
Spoon mixture into tortillas, roll up, arrange in a 9x13" baking pan sprayed with nonstick.
Pour salsa over the top of the tortillas, sprinkle with queso. Bake for 30-35 minutes, or until cheese is melted and begins to brown slightly.
Top with diced avocado and cilantro. Serve with sour cream. Enjoy!