Slow Cooker Breakfast Enchiladas
Creative breakfasts are the best, especially when they are so simple to make. Slow Cooker Breakfast Enchiladas will leave you and your guests impressed.
Servings 6 servings
Calories 466kcal
Ingredients
For filling:
- 1 pound ground turkey or chicken sausage
- 12 oz frozen cubed sweet potatoes
- 8 eggs
- 1 tablespoon cream
- 1/4 teaspoon salt
For cheese sauce:
- 4 oz shredded monterray jack cheese
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon flour
To assemble:
- nonstick cooking spray
- 8-10 tacos sized flour tortillas
- 1/2 cup salsa verde
Instructions
- Heat large skillet over medium-high heat
- Add crumbled turkey sausage and cook until done, drain off grease
- Add sweet potatoes and cook until heated through
- Whisk together eggs, cream, and salt
- Push sausage and potatoes to side in skillet and add eggs
- Cook while stirring until cooked through into scrambled eggs
- Stir all together and remove from heat
- In saucepan melt butter over medium-high heat
- Whisk in flour until smooth
- Slowly pour in milk while whisking and continue to bring to a simmer while whisking until thickened, about 3-5 minutes
- Stir in shredded cheese until smooth and remove from heat
- Spray slow cooker with nonstick spray
- Divide filling evenly among tortillas and roll and place seam side down in slow cooker
- Top with cheese sauce and salsa verde
- Cover and cook on high for 2-3 hours or low for 6-8
Notes
If making this in a regular slow cooker instead of a casserole slow cooker you can layer half of the tortillas on the bottom and half on the top instead of rolling individual enchiladas
Nutrition
Calories: 466kcal | Carbohydrates: 36g | Protein: 35g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 288mg | Sodium: 797mg | Potassium: 664mg | Fiber: 2g | Sugar: 7g | Vitamin A: 8780IU | Vitamin C: 2.1mg | Calcium: 283mg | Iron: 3.5mg