A baking dish filled with tortillas stuffed with a sausage, potato, egg and cheese hash. Covered with a layer of homemade spicy salsa verde. Then smothered in a rich sour cream, American cheese and green chili sauce. The enchiladas are then placed in the oven for 15 minutes till the sauce is bubbly and the enchiladas are hot and melty.

These enchiladas are fairly easy to create and can also be switched up to please your taste buds. You can substitute corn tortillas for the flour ones. You can do chorizo instead of sausage. Or you can sauté some peppers for the filling and make it vegetarian. The sauce is really the only thing you need to keep constant in this recipe. Go ahead and play around with the filling or tortilla! The salsa verde and sour cream sauce will tie everything together to make for one yummy breakfast.

It’s always so frustrated trying to figure out what to eat the morning of Christmas since everything is typically closed. This is the perfect thing to cook for your family as you open presents with the kids. With a heavy helping of sausage and egg hash in a flour tortilla, it’ll surely fill everyone up. Of course only enough to hold you over till Christmas lunch (or dinner). One of the best thing about casserole type dishes is that you can make them ahead of time. These enchiladas are something you can make the day before and reheat the morning of. It comes together in an hour and some change and will stay tasting good in the fridge till you’re ready to eat them. Simply cover the dish and chill them overnight. Take them out of the fridge an hour or two before placing back in the oven. Place in the oven to reheat the dish for about 20 minutes and you’re good to go. If you don’t have that much time, you can also reheat them individually in the microwave. The flavors will still taste fresh and rich however you decide to reheat it.

There really in nothing better on Christmas morning than a homemade breakfast. Make this one for your family and thank me later!




Prep time: 1 hour

Cook time: 15 minutes

Total time: 1 hour 15 minutes

Serves: 12 enchiladas

INGREDIENTS for Salsa Verde:

  • 5 tomatillos, skin removed and washed
  • 2 Serrano chilis, (can substitute jalapeño for less spice)
  • 1 white onion, skin removed and sliced in half
  • 2-3 tbsp Olive oil
  • 1/2 tbsp Kosher salt
  • 1/4 cup cilantro
  • 1 tbsp sour cream
  • 1/2 large lime, juice of


  1. Preheat the oven to 450 degrees F.
  2. Place the tomatillos, serrano chilis and white onion on a baking sheet. Drizzle heavily with olive oil and sprinkle with salt. Place in the oven for 20 minutes.
  3. Remove from the oven and transfer to a blender. Blend till smooth then add in cilantro, sour cream, and lime juice. Blend again till smooth.
  4. Transfer to a bowl and add salt to taste. Set aside.

INGREDIENTS for Enchilada Filling:

  • 1 package small flour tortillas
  • 3 medium sized Yukon gold potatoes, washed and diced into 1/2 inch squares
  • 4 oz. hot country breakfast sausage
  • 1/2 white onion, diced small
  • 3 tbsp butter
  • 3 tbsp chicken broth (can also substitute water)
  • 5 eggs, beaten
  • 1 tsp seasoning salt
  • 1/2 cup sharp cheddar cheese, shredded


  1. Place the sausage in a large cast iron skillet on medium high heat. Break down with a spoon and cook till done. (About 10 minutes). Remove the sausage from the skillet and set aside. Do not rinse skillet.
  2. Immediately add in 2 tbsp butter and Yukon gold potatoes. Brown the potatoes for about 5 minutes. Once browned, add in chicken broth (or water). Turn down the heat to simmer and cover with a lid. The steam from the liquid is going to allow the potatoes to cook through. Cook potatoes till tender (about 10 minutes).
  3. Once potatoes are tender, remove the lid and move the potatoes to one side of the pan. Place 1 tbsp of butter in the empty side and let melt. Add in beaten eggs in the empty half and turn heat up to medium low. Cook till eggs are done (about 4 minutes).
  4. At this point, add back in cooked sausage and diced onion to the eggs and potatoes. Stir everything together and turn off heat. Add 1 tsp seasoning salt (or more or less to taste). Also add in cheddar cheese. Stir together and set aside.

INGREDIENTS for Sour Cream Green Chili Sauce:

  • 1 tbsp butter
  • 1 tbsp all purpose flour
  • 1 cup milk
  • 1/4 cup sour cream
  • 4 oz. diced green chilis, blended till smooth
  • 1/4 cup white American cheese, grated
  • 1 tsp kosher salt (more or less to taste)


  1. Heat a large pan to medium heat. Add in butter and let melt. Add in flour and whisk. Let cook for 45-60 seconds.
  2. Add in milk and bring to a soft bowl. Once the mixture has thickened slightly, add in sour cream, diced chilis, American cheese, and salt to taste. Let cheese melt while continuing to whisk (about 3 minutes). Once sauce is thick and creamy, turn off heat and set aside.


  1. Preheat the oven to 425 degrees F.
  2. Place a spoonful of salsa verde and the sour cream sauce at the bottom of a baking dish. Spread around so that the bottom of the dish is evenly covered.
  3. Take one tortilla at a time and fill it with the enchilada filling. Roll tortilla up and place in the baking dish. Repeat till the dish is full.
  4. Spoon on the salsa verde on top of the enchiladas, making an even coating across the entire dish.
  5. Next, pour the sour cream green chili sauce over all of the enchiladas. Making sure to evenly coat the entire dish. Sprinkle extra cheddar on top.
  6. Place in the oven for 15 minutes, till the sauce is bubbling. Once done, remove from the oven and let cool for 5-10 minutes.
  7. Enjoy warm with pico de gallo and avocado (linked above photos).

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