Breakfast Enchiladas Recipe
Breakfast enchiladas are full of Mexican flavor, and are an extra-special savory breakfast treat.
- Serves: 4 persons
- ½pound chorizo sausage
- 1medium onion
- 2cups shredded hash browns (frozen)
- 1packet taco seasoning
- 1tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1cup of cheddar cheese (shredded) plus 1/3 cup
- 2(10-ounce) cans enchilada sauce (red or green)
- ½cup sour cream, plus more for serving
- 8(8-inch) flour tortillas
- Salsa, chopped cilantro, chopped scallions, optional garnishes
Step 1Gather your ingredients. Heat the oven to 350 F.
Step 2Brown the chorizo in a large sauté pan on high heat. Remove the chorizo using a slotted spoon, and leave the fat in the pan.
Step 3Add 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.
Step 4Add 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.
Step 5Mix 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.
Step 6Fill each tortilla along the middle with a few tablespoons of the mixture.
Step 7Roll the tortillas and lay them seam-side down into a greased casserole dish.
Step 8Whisk together the enchilada sauce and sour cream.
Step 9Pour the enchilada sauce over the top of the tortillas.
Step 10Top with the remaining shredded cheese. Cover with foil and bake in the oven for 25 to 30 minutes, or until bubbly.
Step 11Remove the foil from the pan, and return the dish to the oven for another 15 minutes or until the top is lightly browned.
Step 12Top with salsa, chopped cilantro, chopped scallions, sour cream, and more shredded cheese if you wish.