Mexican-Style Eggs Benedict Enchiladas

I spent years thinking eggs benedict was strictly a fancy brunch-out meal. Growing up, my mom never attempted it at home – she said hollandaise sauce was too tricky and timing the poached eggs was a hassle. But one lazy Sunday morning, while craving both eggs benedict and enchiladas, I had this weird thought: why not combine them?

Turns out, rolling all those classic eggs benedict ingredients into enchiladas isn’t just easier than making the traditional version – it’s actually a genius way to serve them to a crowd. No more stressing about perfectly poached eggs or keeping everything warm. Plus, the tortillas soak up all that creamy hollandaise sauce in the best possible way.

What Kind of Ham Should I Use?

For these breakfast enchiladas, you’ve got several good options when it comes to ham. A basic deli ham works just fine, but I prefer using leftover baked ham if you happen to have some – it tends to have more flavor and a better texture when diced. Black Forest ham is another great choice, bringing a slightly smoky taste that pairs really well with the Mexican flavors in this dish. Just make sure to dice the ham into small, even pieces (about 1/4 inch cubes) so it distributes well throughout the enchiladas. If you’re buying ham specifically for this recipe, ask the deli counter to cut you a thick slice – it’s easier to dice than thin-sliced ham and holds up better during cooking.

Options for Substitutions

This creative breakfast fusion dish has room for several ingredient swaps if needed:

• Flour tortillas: You can use corn tortillas instead of flour ones – just warm them slightly before rolling to prevent cracking. Low-carb tortillas work too, though they might be a bit less pliable.
• Ham: Not a ham fan? Try using cooked breakfast sausage, bacon, or even smoked turkey. For a vegetarian version, you could use sautéed mushrooms or plant-based breakfast meat.
• Pepper Jack cheese: Any melting cheese works here – try Monterey Jack for less heat, or cheddar for a different flavor. Mexican cheese blend is another good option.
• Green chiles: If you can’t find canned green chiles, use fresh diced jalapeños (remove seeds for less heat) or even a few tablespoons of your favorite salsa.
• Lime (juice and zest): Lemon works just as well in the sauce – use the same amounts for both juice and zest. In a pinch, you could use 1½ tablespoons of bottled juice, though you’ll miss out on the fresh zest flavor.
• Egg yolks in sauce: These are essential for the hollandaise-style sauce and can’t be substituted without changing the recipe entirely.

Watch Out for These Mistakes While Cooking

The trickiest part of making eggs benedict enchiladas is the creamy lime cheese sauce, which can quickly separate or become lumpy if the heat is too high – always use a double boiler or very low heat, and whisk constantly while adding ingredients gradually. When preparing the egg mixture for the filling, avoid overcooking the eggs by removing them from heat while they’re still slightly wet, as they’ll continue cooking when the enchiladas bake in the oven. The tortillas can become tough and chewy if they’re not properly warmed before rolling – a quick 15-20 seconds in the microwave between damp paper towels will make them pliable and prevent cracking. For the best results, let the assembled enchiladas rest for 5 minutes before serving, allowing the sauce to thicken slightly and the cheese to set just enough to hold everything together.

What to Serve With Eggs Benedict Enchiladas?

These breakfast-meets-Mexican enchiladas are already pretty filling, but a few simple sides can really round out your meal. Fresh fruit like mangos, pineapple, or a mixed berry bowl adds a sweet and refreshing contrast to the rich, cheesy enchiladas. If you’re serving these for brunch, a simple mixed green salad with a light citrus dressing helps balance out the richness of the dish. For those who like a bit of kick, serve some pico de gallo or fresh salsa on the side – the fresh flavors work great with the creamy lime cheese sauce. Since this dish already combines two breakfast favorites, keep the sides light and fresh!

Storage Instructions

Keep Fresh: These eggs benedict enchiladas are best enjoyed fresh, but if you have leftovers, place them in an airtight container without the sauce and keep them in the fridge for up to 2 days. Store the creamy lime cheese sauce separately in its own container – this helps prevent the tortillas from getting too soggy.

Make Ahead: You can prep these enchiladas the night before! Assemble everything except the sauce, cover with plastic wrap, and pop them in the fridge. Make the sauce fresh when you’re ready to serve – it takes just a few minutes and tastes so much better fresh. If you’re meal prepping, you can also dice the ham and chop the veggies ahead of time.

Warm Up: To enjoy leftover enchiladas, heat them in the oven at 350°F for about 15-20 minutes until they’re heated through. Make a fresh batch of the creamy lime cheese sauce (the stored sauce might separate when reheated) and pour it over your warm enchiladas. Add some fresh chopped green onions on top for that just-made touch!

Preparation Time	15-25 minutes
Cooking Time	30-40 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 180-200 g
• Fat: 180-200 g
• Carbohydrates: 210-230 g

Ingredients

• Enchiladas
• 7 whole eggs
• 5 egg whites
• 1/3 cup milk
• 1/4 teaspoon salt
• 4 oz can of drained diced green chiles
• 10 oz can of drained mexican-style diced tomatoes
• 1 1/2 cups diced ham
• 1 cup shredded pepper jack cheese
• 10 flour tortillas (10-inch size)
• 1 large chopped tomato
• 1 bunch of chopped green onions
• Creamy lime cheese sauce
• 3/4 cup solid butter
• 5 egg yolks
• 1 teaspoon grated lime rind
• 1 tablespoon lime juice
• 1/3 cup milk
• 1 cup shredded pepper jack cheese

Step 1: Prepare the Egg Mixture

Heat a large skillet over medium-low heat.

Add 7 whole eggs, 5 egg whites, 1/3 cup of milk, salt, and drained green chilis to the pan.

Stir constantly over medium-low heat for 4-5 minutes until the eggs start to scramble.

Once scrambled, add the Rotel, chopped ham, and 1 cup of shredded cheese.

Continue cooking for an additional 1-2 minutes until everything is well combined and the cheese begins to melt.

Step 2: Assemble the Enchiladas

Take 2/3 cup of the ham and egg mixture and roll it into each tortilla.

Place the rolled tortillas seam-side down in a greased 9×13 pan, ensuring they fit snugly inside the pan for even cooking.

Step 3: Make the Cheesy Hollandaise Sauce

In a small saucepan, vigorously whisk together egg yolks and lime juice.

Add 1/3 cup of firm butter and lime zest, then heat over very low heat, stirring constantly until the butter is melted.

Gradually add the remaining butter, continuing to stir vigorously until fully melted and the sauce is thickened.

Ensure the butter melts slowly to prevent the sauce from curdling.

If needed, use a double boiler over low heat.

Step 4: Finalize the Hollandaise Sauce

If the sauce curdles, add a tablespoon of boiling water and beat vigorously with a wire whisk or an immersion blender until it’s smooth.

Add the milk and cheese to the hollandaise sauce, whisking until well combined and the cheese is melted.

For a smoother texture, especially if any curdling occurred, use an immersion blender to blend the sauce.

Step 5: Bake the Enchiladas

Pour the prepared cheesy hollandaise sauce evenly over the enchiladas in the pan.

Bake in a preheated oven at 400°F for 20 minutes, or until everything is thoroughly heated through and the top is lightly golden.

Step 6: Serve and Garnish

Once baked, remove the enchiladas from the oven and serve immediately.

Garnish with fresh tomatoes and green onions for a burst of fresh flavor and added color.

Enjoy your deliciously creamy and satisfying enchiladas!