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.
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 ½ 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.
I got 2 cups of cubed chicken meat from about ½ of a 2.2 lbs rotisserie chicken. If you are preparing this recipe the night before, in the morning, try to take the breakfast casserole out of the oven 30 minutes before baking. You may need to increase your baking time by about 10 minutes.