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Per serving
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- 1
Cook the chorizo
Crumble the chorizo into a large skillet and add the finely chopped onion and green pepper. Cook over medium heat for 6 to 8 minutes, until the sausage is fully cooked and the vegetables are soft. Drain off any excess fat.
- 2
Scramble the eggs
In another skillet, melt the butter over medium heat. Pour in the beaten eggs and cook, stirring gently, until almost set. Take the pan off the heat and fold in the sausage mixture along with 1/3 cup each of the cheddar and pepper jack.
- 3
Roll the enchiladas
Spread 1/2 cup of the enchilada sauce across the bottom of a greased 11x7-inch baking dish. Spoon about 3 tablespoons of the egg mixture down the center of each warmed tortilla, roll it up, and set it seam side down in the dish.
- 4
Sauce and top
Pour the remaining enchilada sauce evenly over the rolled tortillas and scatter the remaining cheddar and pepper jack over the top.
- 5
Bake and finish
Bake uncovered at 350F until heated through and bubbly, 25 to 30 minutes. Sprinkle with the chopped green onion before serving.
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Chorizo Breakfast Enchiladas
Created by: SundayBrunchClub
Ingredients
- 1/2 lb chorizo
- 1 onion
- 1/2 green pepper
- 2 tsp butter
- 6 eggs
- 3/4 cup cheddar cheese
- 3/4 cup pepper jack cheese
- 10 oz enchilada sauce
- 8 flour tortillas
- 1 green onion
Instructions
- Cook the chorizoCrumble the chorizo into a large skillet and add the finely chopped onion and green pepper. Cook over medium heat for 6 to 8 minutes, until the sausage is fully cooked and the vegetables are soft. Drain off any excess fat.
- Scramble the eggsIn another skillet, melt the butter over medium heat. Pour in the beaten eggs and cook, stirring gently, until almost set. Take the pan off the heat and fold in the sausage mixture along with 1/3 cup each of the cheddar and pepper jack.
- Roll the enchiladasSpread 1/2 cup of the enchilada sauce across the bottom of a greased 11x7-inch baking dish. Spoon about 3 tablespoons of the egg mixture down the center of each warmed tortilla, roll it up, and set it seam side down in the dish.
- Sauce and topPour the remaining enchilada sauce evenly over the rolled tortillas and scatter the remaining cheddar and pepper jack over the top.
- Bake and finishBake uncovered at 350F until heated through and bubbly, 25 to 30 minutes. Sprinkle with the chopped green onion before serving.