Breakfast Enchiladas Recipe
Savory breakfast enchiladas offer a special, Mexican-inspired meal, combining hearty ingredients in a baked tortilla.
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Instructions
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Preheat the oven to 350 F.
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Brown chorizo in a large pan; remove with a slotted spoon, leaving fat in the pan.
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Sauté onions and hash browns in the reserved fat until softened, then add taco seasoning and transfer to the bowl with the chorizo.
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Add 1 tablespoon olive oil to the pan, scramble the eggs until soft, and then combine with the chorizo and potato mixture.
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Mix the chorizo mixture, eggs, and 1 cup shredded cheese in a large bowl.
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Fill each tortilla with several tablespoons of the mixture, roll, and place seam-side down in a greased casserole dish.
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Whisk together the enchilada sauce and sour cream, then pour over the rolled tortillas.
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Top with the remaining shredded cheese, cover with foil, and bake for 25-30 minutes until bubbly.
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Remove the foil and bake for another 15 minutes or until the top is lightly browned.
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Garnish with salsa, cilantro, scallions, sour cream, and extra cheese as desired.