Next week is Cinco de Mayo, and while tacos, dips, and margaritas are obvious choices, I’m sharing a different celebration-worthy dish: Breakfast Enchiladas Suizas. “Suizas” refers to enchiladas in a white, milk- or cream-based sauce—often called “Swiss” style because of dairy influences introduced by Swiss immigrants to Mexico.

I’ve loved these creamy green-chili enchiladas for years. Long before I cooked much from scratch, I used to rely on frozen convenience meals. One of my favorites back then was a premade chicken enchilada in a green cream sauce—very much in the suizas style. That memory nudged me to recreate the dish at home, and finding a straightforward white chicken enchilada recipe let me do exactly that. Making it from scratch proved simple and soon became a family favorite.

More recently I adapted the idea into a breakfast version. The main technique that makes this work is keeping the tortillas soft and pliable while you assemble. Warm tortillas right before filling so they bend without cracking. You can warm them over a gas flame for a quick, slightly charred pliability, or microwave them wrapped in damp paper towels for about a minute—both methods work well.

For the filling, I use soft scrambled eggs cooked until just set—slightly underdone so they remain creamy after baking. The eggs continue to cook once removed from the pan and again in the oven, so aim for a wet, soft scramble that holds enough shape to spoon into the tortillas.

I add cooked sausage for texture and flavor; in this batch I used an organic cilantro-lime chicken sausage, sliced. Any cooked sausage works, or you can use crumbled breakfast sausage, chorizo, or a vegetarian option such as seasoned cooked vegetables. Finish each filled tortilla with a little Monterey Jack before rolling so the filling stays cohesive.

The sauce is the heart of enchiladas suizas. It’s a simple, silky mixture made by forming a quick roux with butter and flour, whisking in chicken stock until smooth and bubbling, then finishing with sour cream and canned green chiles. That combination produces a creamy, slightly tangy sauce with a subtle green-chile zip that soaks into the tortillas and fills every bite with savory comfort.

Arrange the filled enchiladas snugly in a sprayed 13″x9″ baking dish, pour the sauce evenly over them, sprinkle with additional cheese, and bake until heated through and bubbly. A minute or two under the broiler will give you a golden, slightly browned cheese topping. Let the pan rest for 5–10 minutes before serving so the filling sets and slices cleanly.

This dish is hearty and satisfying—more filling than a typical breakfast. One enchilada may be enough for some people, while two will satisfy most. It’s versatile, too: make it vegetarian by swapping vegetable broth for chicken broth and using cooked vegetables instead of sausage, or increase the heat with spicier chiles, pepper jack cheese, or a hot sausage.

Because I fill the tortillas generously, they can be snug in the pan and may cling together when serving. If you prefer looser, more individual portions, use a larger pan or two pans to give each enchilada a bit of room. I prefer them packed tightly so each piece is full of saucy, cheesy goodness.

Whether you’re planning a Cinco de Mayo brunch or just want a comforting breakfast with Mexican flair, these Breakfast Enchiladas Suizas deliver. The creamy sauce, tender eggs, and melty Monterey Jack make a delicious, crowd-pleasing meal that’s easy to assemble once the components are ready.

Breakfast Enchiladas Suizas

Yield:
4 – 6 servings

This makes a hearty breakfast. Easily convert to vegetarian by using vegetable broth and omitting the sausage, or substitute cooked vegetables for the meat.

Ingredients

• 3 tablespoons butter (salted or unsalted)
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 1 cup sour cream (light or regular)
• 1 4-ounce can mild green chiles (undrained)
• 10 large eggs
• 6 ounces cooked sausage, sliced (or cooked vegetables for vegetarian)
• 2 cups shredded Monterey Jack cheese, divided (1 cup for filling, 1 cup for topping)
• 10 soft corn tortillas
• Chopped fresh cilantro for garnish, optional

Instructions

1. Preheat oven to 350°F. Spray a 13×9″ baking pan with cooking spray.
2. Make the sauce: melt butter in a saucepan, whisk in flour and cook 1–2 minutes over medium heat. Whisk in broth until smooth, simmer until thick and bubbly. Remove from heat and whisk in sour cream and green chiles. Set aside.
3. Make soft scrambled eggs: whisk eggs until combined. Cook over medium-low heat, stirring gently, until just set but still moist. Season lightly with salt and pepper and remove from heat.
4. Soften tortillas: warm over a gas flame for a few seconds per side until pliable, or wrap in damp paper towels and microwave about 1 minute. Keep warm covered while assembling.
5. Divide scrambled eggs among the tortillas, top with sliced sausage and about 1 cup of shredded cheese. Roll each tortilla, securing with a toothpick if needed for very full rolls.
6. Arrange enchiladas snugly in the prepared pan. Pour the sauce evenly over them, making sure exposed edges are covered. Top with remaining cheese.
7. Bake 20–22 minutes until heated through and bubbly. Broil 1–2 minutes to brown the cheese if desired.
8. Let rest 5–10 minutes, garnish with chopped cilantro if you like, and serve.

Notes

*Have all filling components ready before warming tortillas so assembly goes quickly.

*Use any preferred sausage—links or ground—or substitute cooked vegetables to make this vegetarian.

*Increase heat with spicier chiles, pepper jack cheese, or a hot sausage if you like more spice.

*If you prefer looser portions, use a larger baking dish so enchiladas aren’t touching tightly.

*To assemble ahead: you can prepare enchiladas and refrigerate them (without the sauce). When ready, make the sauce, pour it over, and bake—allow extra baking time if chilled. Corn tortillas may crack when refrigerated; consider using flour tortillas if you plan extensive make-ahead storage.

Go ahead and start celebrating early—these breakfast enchiladas are perfect for a festive morning or a comforting weekend brunch.