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Breakfast Beef Enchiladas

Course Breakfast


  • 10 1/2" Cast Iron Skillet


  • 1 lb ground beef
  • 4 eggs whisked
  • 1 14 oz can cream of mushroom soup
  • 1/4 cup diced green chili or one can
  • 1 onion diced
  • 12 corn tortillas
  • salt and pepper
  • 1 to 1 1/2 cups Colby jack cheese


  • Browning Chorizo and then add the diced onions and sauté until the onions are translucent. 
  • Whisk the eggs with Salt and Pepper. 
  • Turn the heat off of the chorizo and onion. Then add the Cream of Mushroom and chili. Add a fourth of a can of the soup can of water to the meat mixture. 
  • Start building the casserole by adding a thin layer of the meat mixture on the bottom.  Then add three tortillas.  Add more of the meat sauce. Add 1/3 of the eggs and a third of the cheese. Then repeat the process till the filling is all gone.  Place some tortilla strips on the top and place it in the oven at 350 for 30-45 minutes.