YIELDS: 4 – 6 serving(s)
PREP TIME: 10 mins
TOTAL TIME: 55 mins
When Mr. Enchilada met Mrs. Taco for breakfast, these delicious breakfast enchiladas were born! Here’s how they’re made: soft scrambled eggs and spicy Mexican chorizo are placed in flour tortillas, topped with red enchilada sauce and cheese, then baked until the cheese melts. This is truly the better of the two Mexican recipes and the perfect breakfast dish for a crowd. Store-bought enchilada sauce saves time. Pair it with fresh tomatoes and avocados for a touch of freshness and color and serve it with crispy chips to complete the family meal.
What is the difference between Mexican and Spanish chorizo?
The difference between Mexican chorizo and Spanish chorizo is as follows: Mexican chorizo is a fresh, uncured sausage (like Italian sausage or breakfast sausage). It is made with minced pork, paprika and ground dried chiles. It can be found in links or in bulk (like ground beef or turkey) with the other refrigerated sausages. Spanish chorizo is processed and cured, like hard salami. You will find it with other sausages, usually in the deli.
Can I use corn tortillas instead of flour tortillas?
Corn tortillas break easily when rolled and tend to fall apart when covered with sauce. Use regular flour tortillas for this recipe. Many supermarkets sell gluten-free flour tortillas; try them if you are looking for a gluten-free alternative.
What’s in enchilada sauce?
Commercial brands vary, but enchilada sauce is usually made from roasted red chiles mixed with water, spices, vinegar and tomatoes. Using a store-bought sauce means you don’t have to roast, deseed, soak and blend the chiles at home.
Ingredients
- 1 lb. fresh Mexican chorizo, casing removed
- 4 scallions, thinly sliced, plus more for garnish
- 12 large eggs, beaten
- 3/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 c. Mexican blend shredded cheese
- 10 8-inch flour tortillas
- 19 oz. red enchilada sauce
- Nonstick cooking spray
- For garnish: sliced avocado, halved cherry tomatoes, and sliced jalapeño
Directions
- 1Cook the chorizo over medium heat in a large nonstick skillet, stirring often to break into small crumbles until browned and cooked through, 6 to 8 minutes. Transfer the chorizo to a paper towel-lined plate, reserving 1 tablespoon of the drippings in the skillet.
- 2Return the skillet with the chorizo drippings to medium heat. Add the scallions and cook, stirring often until softened, 1 to 2 minutes. Stir in the eggs, salt, and pepper. Cook, stirring occasionally, until the eggs are scrambled into large curds, but still soft, 4 to 5 minutes. Remove from the heat and gently fold in the chorizo and 1 cup of the cheese.
- 3Preheat the oven to 350°. Lightly grease a 13-by-9-inch baking dish with nonstick cooking spray. Spoon about 1/2 cup of the scrambled egg mixture down the center of each tortilla. Roll up and place, seam side down, in the prepared baking dish. Pour the enchilada sauce evenly over top and sprinkle with the remaining 1 cup cheese.
- 4Bake the enchiladas until bubbly and the cheese is melted, about 30 minutes. Garnish with additional sliced scallions, avocado, cherry tomato halves and sliced jalapeño. Serve hot.
