Cheesy enchiladas loaded with my easy breakfast potatoes, beans, and ground American Lamb. These are brunch-ready for any weekend!

Yummy cheesy enchiladas

This post is sponsored by the American Lamb Board.

Who else is a huge brunch fan like me?. Usually, I don’t eat much for breakfast because it’s so early but brunch is perfect timing! I can hold off until mid-morning and then dive in without having to wait for lunch, it’s a win-win.

And brunch can come in many forms from traditional eggs benedict and quiche but every once in a while you can safely serve up some gooey, cheesy enchiladas knowing that the pan will probably be clean 10 minutes later.

Tasty cheesy enchiladas

Enchiladas are so easy to make, even ahead of time and the filling choices are all down to you! You can choose between chicken, beef, pork and just straight up veggies but after eating these American lamb stuffed enchiladas, they might just be my favorite so far. There’s just something about the flavor of lamb that’s been raised in an all-natural way without hormones that makes it taste as good as it does.

Ground lamb for my cheesy enchiladas

The key to making awesome enchiladas for me is all about stuffing the tortillas with lots of filling, no floppy enchiladas in my kitchen! Using ground American lamb worked really well and along with the yellow pepper, onion and kidney beans, the flavor of the lamb with the spices really came through.

By using American lamb for your cheesy enchiladas, you can feel good by knowing that you’re supporting ranchers and their families here in the U.S. and not relying on lamb that’s being imported from around the world. American lamb is fresher in many cases because it can be found locally and available year around.

Person serving cheesy enchiladas

Because we’re using these enchiladas for brunch, breakfast potatoes are a must. I took some baby potatoes, diced them up and cooked them quickly in a hot pan with some oil, salt, and black pepper. Pro tip- the smaller you dice them the quicker they’ll cook and you want to keep them small so they don’t tear the tortillas.

The lamb is cooked along with the onion, pepper, and spices, feel free to add extra chili powder if you like things hot. on a 1-10 scale these are about a 6.

cheesy enchiladas with lamb on a plate

Make these the night before you intend to have brunch and all you need to do is slide them into the oven and watch that cheese melt.

Serve with some salsa and fresh avocado on the side!

Don’t forget to visit and enter the Sunday Sunday Sweepstakes! You have the chance to win some really great prizes just by answering a few questions, It’s that simple!

Need some extra lamb inspiration? check out these tasty recipes!

Ground Lamb Crunchwrap Supreme-

Ground lamb crunchwrap supreme

Pressure Cooker Lamb with Baby Potatoes-

Pressure Cooker Lamb with potatoes

Cheesy Enchiladas with Lamb and Breakfast Potatoes

Course: Breakfast
Cuisine: American
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8
Calories: 254kcal
Author: foodnessgracious
Tasty cheesy enchiladas packed with lamb and breakfast potatoes and cooked in a red enchilada sauce. These are perfect for breakfast or brunch!
Print Recipe


  • 5-6 small white potatoes or 3 cups diced
  • 3 tbsp olive oil
  • 1/2 onion or 2 cups diced
  • 1 yellow pepper diced
  • 16 ounces ground American Lamb
  • 1 tsp cumin
  • 1/4 tsp chili powder
  • 1 tsp paprika
  • 1/4 tsp garlic powder
  • 1 tbsp fresh rosemary chopped
  • Salt and black pepper
  • 2 tbsp maple syrup
  • 1 15oz can kidney beans drained
  • 1 4oz can diced green chili’s
  • 6 10inch flour tortillas
  • 2 1/2 cups red enchilada sauce divided
  • 3 cups Monterey Jack cheese grated


  • Preheat the oven to 350 degrees F. Have a 9x13 inch baking pan ready.
  • In a large nonstick pan heat the olive oil and add the diced potatoes.
  • Cook until potatoes are soft and then transfer to a bowl.
  • To the same pan add the onion and pepper and cook until soft.
  • Add the ground lamb, cumin, chili, paprika, garlic, rosemary, salt, pepper and syrup and cook until no longer pink.
  • Carefully drain the ease from the pan.
  • Add the drained beans, diced chili’s and potatoes and mix well.
  • Place 1/2 cup of the enchilada sauce on the bottom of a 9x13 inch baking pan.
  • Lay a tortilla out on a cutting board and place 3/4 cup of the mixture onto the center of the tortilla.
  • Wrap the tortilla in a tight tube and place in the pan making sure the seam is facing down.
  • Repeat with the remaining tortillas until the pan is full.
  • Take the extra meat mixture and place it around the sides of the pan filling in any gaps you can see.
  • Pour the remaining 2 cups of sauce all over the tortillas.
  • Finally add the grated cheese to the top of the enchiladas and place in the oven for 25 minutes and the cheese is golden and bubbling.
  • Serve at once.


Serving: 8ounces | Calories: 254kcal | Carbohydrates: 11g | Protein: 11g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 880mg | Potassium: 88mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1025IU | Vitamin C: 28.8mg | Calcium: 326mg | Iron: 1.1mg