These Breakfast Enchiladas With Salsa Verde are a protein-packed Tex-Mex morning meal featuring seasoned sausage, refried beans, and cheddar wrapped in flour tortillas and baked in tangy green sauce. They're make-ahead friendly and feed a crowd.
Delivery in as fast as one hour.*
Prices vary by store
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In a large bowl, combine sausage, refried beans, green chilies, and cheese with a spatula.
Spread ¼ cup salsa on the bottom of two Suvie pans.
Lay one flour tortilla flat on a cutting board and spread 1 tbsp sour cream over the tortilla. Add 3 tbsp sausage mixture in a line on the tortilla. Roll tortilla around mixture and place seam-side down in Suvie pan. Repeat with remaining tortillas.
Top each pan of enchiladas with ¾ cup salsa. Insert pans into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings: Bottom Zone: Slow Cook High for 1 hour
After the cook, remove pans from Suvie and crack 3 eggs into each pan on top of the enchiladas. Return pans to Suvie and broil 10 minutes each.
After the broil, divide enchiladas and eggs between plates. Garnish with green onions and cilantro.
Store covered in the refrigerator up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes or microwave individual portions at 50% power.
Yes. Assemble the enchiladas, cover, and refrigerate up to 24 hours. Bake from cold, adding 10–15 minutes to the cooking time.
Corn tortillas work but are more fragile. Warm them thoroughly and handle gently to prevent tearing. Flour tortillas stay intact better.
Greek yogurt, crema, or Mexican crema are good swaps. Sour cream adds tang; adjust quantity if using a thinner alternative.
Cover with foil and warm in a 350°F oven for 15–20 minutes. Microwave individual portions on 50% power to avoid drying out.
Yes. Double all ingredients and use a larger baking dish or two standard 9×13 pans. Baking time may increase by 5–10 minutes.
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