Breakfast Enchiladas Recipe

Breakfast Enchiladas Recipe

Breakfast enchiladas are full of Mexican flavor, and are an extra-special savory breakfast treat.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather your ingredients. Heat the oven to 350 F.
  2. Step 2

    Brown the chorizo in a large sauté pan on high heat. Remove the chorizo using a slotted spoon, and leave the fat in the pan.
  3. Step 3

    Add the onions and hash browns to the same pan. Sauté until the onion has softened. Add the taco seasoning and remove it from the pan. Place it in the same bowl as the chorizo.
  4. Step 4

    Add a tablespoon of olive oil to the pan and add the beaten eggs to the pan. Softly scramble them. Don't overcook them, since they will also be cooked inside the enchiladas. Remove them from the the pan and add them to the bowl with the other filling ingredients.
  5. Step 5

    Mix together the chorizo, potato and onion mixture, eggs, and the cup of shredded cheese in the large bowl until completely combined and the ingredients are evenly dispersed.
  6. Step 6

    Fill each tortilla along the middle with a few tablespoons of the mixture.
  7. Step 7

    Roll the tortillas and lay them seam-side down into a greased casserole dish.
  8. Step 8

    Whisk together the enchilada sauce and sour cream.
  9. Step 9

    Pour the enchilada sauce over the top of the tortillas.
  10. Step 10

    Top with the remaining shredded cheese. Cover with foil and bake in the oven for 25 to 30 minutes, or until bubbly.
  11. Step 11

    Remove the foil from the pan, and return the dish to the oven for another 15 minutes or until the top is lightly browned.
  12. Step 12

    Top with salsa, chopped cilantro, chopped scallions, sour cream, and more shredded cheese if you wish.