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Ham and Cheese Breakfast Enchiladas

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5 from 1 vote

Ham and Cheese Breakfast Enchiladas

Course Breakfast
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 people
Calories 358kcal



  • 6 eggs
  • 6 egg whites
  • Salt and pepper to taste
  • 8 Mission Carb Balance Soft Taco White Flour Tortillas
  • 8 ounces Canadian bacon diced
  • 2 cups reduced–fat shredded Mexican blend cheese divided
  • 1/4 cup green onion diced

Cream Sauce:

  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 2 cups low-sodium chicken broth
  • 1 (4 ounce) can diced green chiles
  • 1 cup plain nonfat Greek yogurt


  • Preheat oven to 350 degrees F.
  • Spray a 9×13-inch baking pan with nonstick cooking spray; set aside.
  • Spray a large skillet over medium heat with nonstick cooking spray.
  • In a large bowl, whisk together eggs and egg whites and pour into preheated skillet.
  • Use a rubber spatula to pull in the cooked edges of the eggs into the center of the pan.
  • Continue until all eggs are cooked and season with salt and pepper, to taste.
  • Divide eggs evenly between 8 tortillas. Top with 1 ounce diced Canadian bacon and 1 tablespoon shredded cheese.
  • Roll up and place seem-side down in the prepared pan.
  • For the cream sauce, melt butter in a large skillet over medium high heat. Add flour and whisk until combined and cook, stirring continuously, for one minute.
  • Slowly whisk in broth until completely smooth. Cook, stirring occasionally, for a few minutes until sauce thickens.
  • Remove from heat and mix in Greek yogurt and green chilies; pour over enchiladas. Sprinkle remaining cheese and green onion on top.
  • Bake, uncovered, for 30 minutes or until lightly golden brown on top.


MFP: MFF Ham and Cheese Breakfast Enchiladas


Serving: 8.1ounces | Calories: 358kcal | Carbohydrates: 22.4g | Protein: 26.8g | Fat: 17.9g

1 thought on “Ham and Cheese Breakfast Enchiladas

  1. 5 stars
    So good!

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