Description

This Breakfast Enchilada Overnight Bake is a delicious and hearty meal perfect for busy mornings. Layers of seasoned rice and corn are topped with rolled flour tortillas filled with savory steak strips, scrambled eggs, and melted Mexican blend cheese. The casserole is assembled the night before and baked in the oven for a warm, flavorful breakfast that the whole family will enjoy.

Ingredients

Scale

Base Layer

2 cups cooked rice
1 can corn, drained
6 oz salsa (half of 12 oz jar)

Filling

1 lb cooked steak strips
4 eggs, scrambled
8-10 small flour tortillas
1 1/2 cups Mexican blend shredded cheese (half of 3 cups)

Topping

6 oz salsa (remaining half)
1 1/2 cups Mexican blend shredded cheese (remaining half)

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Instructions

Mix Rice and Corn: In a medium-sized bowl, combine cooked rice and drained corn. Spread this mixture evenly at the bottom of your casserole dish. Pour half of the salsa over the rice and corn layer to add moisture and flavor.
Prepare Tortillas: Take one flour tortilla and place a small scoop of the cooked steak strips and scrambled eggs in the center. Sprinkle about 1/4 cup of shredded Mexican blend cheese on top. Fold the tortilla by folding it once over the filling, then tuck in the ends and continue rolling to create a neat burrito shape.
Assemble Enchiladas: Arrange the rolled tortillas seam side down over the rice, corn, and salsa layer in the casserole dish. Repeat this process with all tortillas, covering the base evenly.
Add Salsa and Refrigerate: Pour the remaining salsa over the arranged tortillas, then cover the entire dish tightly with aluminum foil. Place the dish in the refrigerator and let it sit overnight to meld the flavors.
Bake the Casserole: The next day, preheat your oven to 350°F (175°C). Bake the covered casserole for approximately 20 minutes, then carefully remove the foil. Sprinkle the remaining shredded cheese over the top and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.

Notes

You can substitute steak strips with cooked chicken or ground beef as preferred.
Use mild or spicy salsa depending on your taste preference.
The casserole can be assembled and baked on the same day if short on time, but overnight refrigeration enhances flavors.
This dish reheats well for breakfast meal prep during the week.
Ensure to scramble the eggs separately before adding to tortillas for best texture.