Win the Holiday Hosting Game with Breakfast Enchiladas

Breakfast enchiladas topped with onion and cilantro
December 19, 2025

Think of these as a breakfast-table riff on enchiladas divorciadas—the iconic split-sauce dish where salsa roja and salsa verde meet in the middle. Here, instead of frying and rolling tortillas to order, everything bakes together in one pan: soft-scrambled eggs, crumbled sausage (or beans), and warm corn tortillas tucked under a blanket of red and green sauce (the latter of which comes courtesy of our friend Jonathan Zaragoza). It’s a crowd-pleaser, a weekend saver, and—if we’re being honest—one of the very best uses for leftover salsa in your fridge. And did we mention it happens to look quite festive come Christmas time?

Organic Corn Tortillas

Breakfast Enchiladas Divorciadas

Breakfast Enchiladas Divorciadas

Masienda Team

Servings

20 enchiladas

Category

Enchiladas

Ingredients

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    • 1 ¼ cups water

    • 6-7 medium-sized tomatillos, husked and whole

    • 1 small zucchini, cut into tomatillo-sized pieces

    • ⅔ cup neutral oil

    • 1–2 serrano chiles, stems removed

    • ½ large white onion, large dice

    • 12 garlic cloves, peeled

    • 1 small bunch cilantro, leaves and tender stems

    • 2 tsp kosher salt

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    • 2 tbsp neutral oil

    • 5 medium Roma tomatoes, quartered

    • 1 medium white onion, quartered

    • 4 garlic cloves, peeled

    • 6 guajillo chiles, stemmed and seeded

    • 2 cups vegetable or chicken broth

    • 1 tsp kosher salt

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    • 20 corn tortillas

    • 10 large eggs

    • 1 cup cooked breakfast sausage (about 225 g)

    • 2 tbsp butter

    • 1 tsp kosher salt

    • ½ cup Mexican crema

    • ½ cup grated jack cheese

    • ½ cup crumbled queso fresco

    • ¼ cup chopped cilantro

    • ¼ cup sliced white onion

    Directions

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      1. Add the water to a pot along with the tomatillos and zucchini. Bring to a boil and cook until the vegetables are tender, about 15 minutes. Remove the vegetables from the water and set aside.

      2. Add the neutral oil to a sauté pan along with the serrano chiles, white onion, and garlic. Cook over medium heat, stirring occasionally, until everything is soft and lightly golden, about 10 minutes. Remove from heat.

      3. Transfer the cooked tomatillos and zucchini to a blender. Add the fried serrano mixture, cilantro, and kosher salt. Blend until smooth and creamy. Set aside.

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      1. Soak the chiles in hot water until softened.

      2. Meanwhile, heat the neutral oil in a skillet over medium heat. Add the tomatoes, white onion, and garlic. Cook until softened.

      3. Drain the guajillo chiles, then add them to a blender along with the cooked vegetables and broth.

      4. Pour the salsa into a pan over medium-low heat and simmer for 5–10 minutes, stirring occasionally. Remove from heat.

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      1. Heat the oven to 375°F.

      2. Crack the eggs into a bowl and set aside. Warm the sausage in a skillet over medium heat, then remove from the pan.

      3. Add the butter to the same skillet over medium-low heat. Add the eggs and kosher salt and cook gently, stirring slowly, until just barely set. Remove from heat and fold in the sausage.

      4. Warm the tortillas on a comal or skillet just until pliable, or microwave 10 at a time wrapped in a damp paper towel or kitchen towel for 30 seconds. Spoon a small amount of the egg mixture into each tortilla, roll tightly, and arrange seam-side down in a 9x13 inch baking dish.

      5. Pour the salsa verde over one half of the enchiladas and the salsa roja over the other half, letting them meet in the center. Sprinkle the jack cheese evenly over the dish.

      6. Bake uncovered for 15–20 minutes, until the sauces are bubbling and the edges of the tortillas are lightly crisped.

      7. Finish with Mexican crema, queso fresco, chopped cilantro, and sliced white onion. Serve warm.

      2 comments

      MASIENDA |

      Hi Joy! Thanks so much for catching that. The broth should go into the blender along with the guajillo chiles and vegetables. We’ve updated the recipe to reflect this.

      JOY COLLINS COLLINS |

      hello

      I was just wondering where the chicken broth in this recipe is used. I don’t see it in the instructions.

      please let me know if I missed anything

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