If you like breakfast tacos, you'll love Breakfast Enchiladas, stuffed with sausage, eggs, and cheese and topped with homemade red enchilada sauce, more cheese, and all of your favorite enchilada garnishes.
As written, this recipe will not require a full batch of Homemade Enchilada Sauce (there will probably be about 1/2 cup sauce leftover after using 2 cups of it in this recipe). You may reserve the leftover enchilada sauce for another use, or you may add it on top before baking if you like extra-saucy enchiladas. I typically save the leftover sauce to use on any leftover Breakfast Enchiladas, since the corn tortillas tend to absorb the sauce while they sit in the refrigerator. This prevents leftovers from being too dry.