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Slow Cooker Breakfast Enchiladas

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.
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 servings
Calories 466kcal


For filling:

  • 1 pound ground turkey or chicken sausage
  • 12 oz frozen cubed sweet potatoes
  • 8 eggs
  • 1 tablespoon cream
  • ¼ 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
  • ½ cup salsa verde


  • 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


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


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