Overnight Breakfast Enchiladas
Wake up with a new fiesta of flavor with these Overnight Breakfast Enchiladas. Perfect for busy mornings, these enchiladas make breakfast feel like a celebration with zero effort!
Prep Time:
25 min
Cook Time:
1 h
Servings:
8
Share on Social
Ingredients
- 20 Ounces Bob Evans Queso Macaroni & Cheese
- 1 Pound ground turkey
- 8 Ounces pepper Jack cheese shredded and divided
- 10 Ounces diced tomatoes and green chiles drained
- 2 Teaspoons ground cumin
- 8 Soft taco flour tortillas
- 1 1⁄2 Cups half and half
- 4 Large eggs
- 1 Tablespoon all purpose flour
- 1⁄2 Teaspoon kosher salt
- 1 Cup halved grape tomatoes
- 3 Tablespoons fresh cilantro leaves
Featured Product
Bob Evans Queso Macaroni & CheeseInstructions
- Cook turkey in a large skillet over medium heat until browned and crumbly.
- Stir in macaroni and cheese, 1 1⁄2 cups shredded cheese, diced tomatoes and chiles, and cumin. Divide mixture among tortillas.
- Roll up, and place seam-side down in a lightly greased 9 x 13 inch baking dish.
- Whisk together half and half, eggs, flour, and salt until blended; pour over filled tortillas in baking dish.
- Cover, and refrigerate overnight.
- Remove enchiladas from refrigerator and let stand at room temperature 30 minutes.
- Preheat oven to 350°F. Bake enchiladas covered, 35 minutes.
- Uncover, sprinkle with remaining 1⁄2 cup cheese, and bake 15 to 20 minutes longer or until egg mixture is set.
- Top with tomatoes and cilantro. Enjoy!