Breakfast “Egg”Chilada Recipe

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Stuck in a breakfast rut? You can do better than cereal! We’ve got an egg-cellent twist on enchiladas that will get your whole family egg-cited!

Breakfast “Egg”chilada:

Egg Tortilla

8                                 Large eggs

3       tablespoons         water

1/2    teaspoon             salt

1/4    teaspoon             coarsely ground black pepper

2       tablespoon          cilantro



1       cup                     shredded rotisserie chicken

1/2    cup                     roasted corn

1       cup                     black beans (drained and rinsed)

1/2    cup                     red bell peppers diced

1       cup                     fresh spinach

1       cup                     Oaxaca cheese

1       cup                     roasted salsa


Cilantro Cream

1      cup                      sour cream

1      cup                      blanched cilantro

1/2   teaspoon              salt

2      cloves                  garlic

1                                 avocado



Pre-heat oven to 350 and butter 9×13 baking pan and set aside until ready to use.

In a mixing bowl, whisk all ingredients for egg tortilla.  Heat an 8” saute pan with vegetable spray.  Ladle 1/4 cup of egg mixture in pan and swirl around until evenly coated.  Cook until egg is firm and flip out on plate.  Continue process until egg mixture is utilized.

To make the filling, place all ingredients in mixing bowl along with half of the cheese and salsa.  The reserved portion, will be used to top the eggchilada.

To assemble, take one egg tortilla and spoon 1/4 cup of the chicken mixture and roll. Then place seam side down in the baking dish. Repeat process until mixture is used. Top with remaining cheese and salsa.  Cover with foil paper and bake for 20 minutes until cheese is melted through.  Remove from oven, take off foil and broil for 2 minutes until cheese gets bubbly.

While eggchilada is baking, place all ingredients of cilantro cream in mixer and blend until pureed. Place mixture in squeeze bottle.

When ready to serve, top with fresh chopped cilantro and drizzle of cilantro cream.

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