Main Dish | January 19, 2018

Tomatillo Steak & Egg Enchiladas

A while back I was on my way to a hair appointment.  I knew I wouldn’t be able to eat for several hours and my stomach was growling, so I swung thru a nearby Starbucks and got a breakfast item that they called a tomatillo steak and egg wrap.  I was delicious!  It was this item that inspired these enchiladas.

An overhead shot of Tomatillo Steak & Egg Enchiladas  in a dish with avocado and tomatoes

La Tortilla Factory

The base of this recipe are La Tortilla Factory non-GMO Gluten Free tortillas.  They are made with cassava flour which makes them not only delicious but a perfect companion to this breakfast.  La Tortilla has been around for 40 years and has always used better ingredients to make their products extra yummy.  They have even revamped their hand made style tortillas to be non-GMO.  I especially like their low carb non-GMO tortillas.

When I’m making tacos or fajitas my go-to are the La Tortilla Factory hand made style tortillas. You really can’t beat the taste, and the quality of ingredients. When they say hand made style – they aren’t kidding!  They taste just like you made them at home.

An overhead shot of gluten free tortillas

Instant Pot Tomatillo Steak

For tender, delicious steak I used my instant pot.  Not only does it make your meats tender, but it is so darn fast!  I threw stew meat in with some tomatillo salsa and diced green chilis for 35 minutes and it came out falling apart.  Stew meat is known for being tough, yet the pressure cooker turned it into perfect steak.

Ingredients for making Tomatillo Steak & Egg Enchiladas

Perfect Scrambled Eggs

I also used my perfect scrambled eggs for this recipe.  The combination of the two proteins, melty cheese, and tomatillo sauce is to die for.

An overhead shot of Tomatillo Steak & Egg Enchiladas getting rolled up and put in a white dish

Cheesy Goodness

On the topic of cheese – you must use Jack Cheese!  There is something about pairing Jack Cheese with green enchilada sauce that is incredibly delicious.  I always steer clear of canned red enchilada sauce, but when it comes to green – I really like it.  You can make your own green sauce if you like, or skip that step and go with the store bought.

Tomatillo Steak & Egg Enchiladas in a white dish

Lastly I added some cherry tomatoes to the top for a burst of flavor.

Tomatillo Steak & Egg Enchiladas in a white dish topped with tomatoes

And if I do say so – these enchiladas know the Starbucks wrap out of the park.  Don’t insist enchiladas are only a dinner food – they are amazing for breakfast too!

5 from 1 vote
Tomatillo Steak & Egg Enchiladas
Tomatillo Steak & Egg Enchiladas
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins

A delicious, fun and easy breakfast recipe.

Course: Breakfast
Cuisine: Mexican
Keyword: breakfast enchiladas, steak and egg breakfast
Servings: 6 servings
Calories: 379 kcal
Author: Kadee
  1. Place stew meat, tomatillo salsa, and green chilis in pressure cooker.  Set to meat/stew setting and adjust time to 35 minutes.  Allow a 20 minute natural release.

  2. If desired shred meat and return to cooking liquid.

  3. Head tortillas in the microwave for 30 seconds to soften.

  4. In tortilla layer meat, eggs, and cheese.  Roll and place in a greased 9x13 pan.

  5. Pour enchilada sauce over prepared tortillas and top with remaining cheese.

  6. Top with sliced cherry tomatoes.

  7. Bake at 350 degrees for 35 minutes or until bubbly.

  8. Garnish with green onion.

Nutrition Facts
Tomatillo Steak & Egg Enchiladas
Amount Per Serving (1 g)
Calories 379 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Cholesterol 231mg 77%
Sodium 1234mg 51%
Potassium 421mg 12%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 9g
Protein 32g 64%
Vitamin A 22%
Vitamin C 9%
Calcium 13.7%
Iron 24.1%
* Percent Daily Values are based on a 2000 calorie diet.



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