Cheesy Breakfast Enchiladas

Cheesy Breakfast Enchiladas
Chef Brainy
What Started it all:
tomato soup, flour tortillas, corn tortillas, sour cream, green chile, eggs, cheddar cheese, sliced ham

Start your day with a delicious and satisfying breakfast with these Cheesy Breakfast Enchiladas. Filled with the goodness of eggs, cheese, and ham, these enchiladas are sure to become a new favorite!


  • 1 cup tomato soup
  • 2 flour tortillas
  • 2 corn tortillas
  • 2 tablespoons sour cream
  • 1/4 cup green chile
  • 2 eggs
  • 1/2 cup cheddar cheese
  • 2 slices of ham, sliced


  1. Preheat the oven to 350°F (175°C).
  2. Warm the tomato soup in a small saucepan over low heat.
  3. In a separate skillet, scramble the eggs until they are just set.
  4. Lay out the flour and corn tortillas and divide the scrambled eggs and sliced ham evenly among them.
  5. Roll up the tortillas and place them seam-side down in a baking dish.
  6. Pour the warm tomato soup over the enchiladas, and sprinkle with green chile and cheddar cheese.
  7. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
  8. Serve with a dollop of sour cream on top.

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