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Breakfast Enchilada Bake
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Enchilada Bake

10 large Land O Lakes® Eggs

1/4 cup milk or water

3 tablespoons Land O Lakes® Butter

1/4 cup sliced green onions

1 teaspoon finely chopped fresh garlic

1 cup black beans, rinsed, drained

3 tablespoons chopped fresh cilantro

1/2 teaspoon salt

1/8 teaspoon pepper

12 (8-inch) corn tortillas

6 (3/4-ounce) slices Land O Lakes® Hot Pepper American, each cut into 4 strips

1 (19-ounce) can enchilada sauce  

1 cup chunky-style salsa


Sour cream, if desired

Salsa, if desired

Chopped fresh cilantro, if desired

 *Substitute 2 (10-ounce) cans enchilada sauce.

How to make

  1. STEP 1

    Heat oven to 350°F. Spray 13x9-inch glass baking dish with no-stick cooking spray; set aside.

  2. STEP 2

    Combine eggs and milk in bowl; beat on medium speed until well mixed.

  3. STEP 3

    Melt butter in 12-inch nonstick skillet over medium heat. Add green onion and garlic; cook, stirring occasionally, 1 minute. Add egg mixture, beans, 3 tablespoons cilantro, salt and pepper. Cook over medium heat, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 10-12 minutes or until set .

  4. STEP 4

    Combine enchilada sauce and 1 cup salsa in medium bowl. Spread 3/4 cup salsa mixture onto bottom of prepared pan. Layer 6 corn tortillas, half of egg mixture and 3 slices cheese. Spoon 3/4 cup salsa mixture over all. Repeat layers ending with sauce.

  5. STEP 5

    Cover with aluminum foil; bake 20-22 minutes or until bubbly. Remove foil; continue baking 15-20 minutes or until heated through.

  6. STEP 6

    Top with sour cream, salsa and cilantro, if desired.

Tip #1

Enchiladas can be prepared up to 2 hours ahead. Cover; refrigerate. Bake as directed.

Tip #2

Mild and hot enchilada sauce is sold in cans in the Mexican aisle of the supermarket.

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