Delicious breakfast enchiladas to feed a crowd. This easy breakfast enchilada casserole uses leftover rotisserie chicken. And you can prepare this overnight breakfast enchilada bake straight after dinner, saving you clean up time.
Rotisserie chicken typically guarantees you two things: a nice meal and leftovers. But what to do with leftover rotisserie chicken?
There are plenty of leftover rotisserie chicken recipes out there – from leftover rotisserie chicken casserole recipes to simply stirring fry it with some vegetables – but look no further!
All you need to imagine is taking a bite from a fluffy enchilada with all your favorite breakfast and leftover ingredients topped with cheese.
Yes, breakfast enchiladas is what you need to make with your leftover rotisserie chicken.
Prepare the night before for a make ahead breakfast enchiladas
One of my favorite methods for breakfast are the overnight or make ahead ones. I can do most of the prep work when I’m feeling awake, and it usually results in a fulfilling morning meal.
You can actually make this overnight breakfast enchilada bake at any time – night before or morning of.
To prepare this breakfast enchilada bake the night before, you can do it one of two ways.
Option 1: You can cook it all the night before (including baking it), and simply warm each enchilada up in the microwave in the morning.
This method is great if you are cooking for a small family, don’t need the presentation of a big casserole being served, or want something super quick and hearty when you wake (ie. school days or work days).
Option 2: You can prepare the filling, roll the enchiladas, pour on the egg mixture, and allow the breakfast enchilada casserole to sit in the refrigerator overnight. In the morning, you’ll just have to bake it in the oven.
Either way, in the morning, add a dollop of guacamole, sour cream, or whatever you fancy.
But you don’t need to prepare this breakfast enchilada bake the night before. If you have a bit more time in the morning and want it fresher, you can just prepare it all in the pan and bake it in the oven in the morning.
How do you make a breakfast enchilada bake?
This breakfast enchilada casserole is straightforward to make.
Prepare the fillings
Simply grease your pan, sauté your onions and green peppers, then mix it all together with cubed leftover rotisserie chicken, cheese, and any spices you want.
Roll up the breakfast enchiladas
As it’s an enchilada bake, this breakfast casserole uses flour tortillas, which you roll up with the cooked ingredients. Think of it as a breakfast burrito casserole. You’ll line up a few “breakfast burritos” next to each other before adding in an egg mixture to fill the gaps.
Bake the breakfast enchiladas
When you’re ready, sprinkle the cheese, cover it in aluminum foil, and pop your breakfast burrito casserole into the oven for 40 minutes. Remove the foil and bake for another 10-15 minutes. Keep it in the ovevn until your cheese is a golden brown.
3 things to keep in mind with this breakfast enchilada casserole
- When it comes to placing the rolled tortillas into the baking pan, trim the tortilla edges if you need to. They should fit edge to edge.p
- Place them seam-side down to prevent those precious breakfast enchiladas from opening up.
- While you can make this bake this recipe right away, I found that having the flour tortillas soak in the egg overnight really makes a difference. The tortillas themselves feel fluffier and have more taste with each bite.
If you are looking for more ways to use up rotisserie chicken, here are 100 creative ways!
Breakfast EnchiladasPrint Recipe
- 1 small onion – diced
- 1/2 medium green bell pepper – diced
- 2 cups cooked rotisserie chicken – cubed
- 2 1/2 cups shredded cheese (a mix of Monterey Jack and Cheddar) (divided)
- 1/2 teaspoon garlic salt
- 8 9-inch tortillas
- 6 large eggs
- 1 1/2 cups whole milk
- sour cream
- green onion – finely sliced
- Preheat the oven to 375°F/190°C. Grease a 9-inch x 13-inch pan with a bit of oil. Set aside.
- In a medium frying pan, heat a bit of oil on medium-high heat and add in the onions and green peppers. Sauté for a few minutes, until the onions and peppers have softened.
- In a medium bowl, combine the onion and pepper mix, cubed chicken, 1 1/2 cups shredded cheese and garlic salt.
- Evenly divide the ingredients into the tortillas, and roll each tortilla. You will need roughly 3 tablespoons of filling in each tortilla. Place the tortillas horizontally across the baking pan, seam side down. Gently arrange them so they fit along the pan without any gaps between them.
- In a large bowl, whisk the 6 eggs together. Whisk in the milk until combined. Gently pour the egg mixture over the rolled tortillas. The mixture should just about cover it. Use a spatula and gently push down on the rolled tortillas so they aren’t floating.
- Evenly sprinkle on the remaining 1 cup of cheese.
- Cover with aluminum foil. At this point, you can store it in the refrigerator overnight. When you are ready, bake in the oven for 40 minutes with the foil on. Remove the foil and bake for another 10-15 minutes, until the cheese on top is golden brown.
- Remove from oven and allow to cool for 10 minutes before serving. Serve with guacamole, salsa, sour cream and finely sliced green onions.