I’m always in the mood for something that’s a little on the spicy side, so these breakfast enchiladas are a perfect way to do just that! These are filled with eggs, chorizo, and veggies, and they’re smothered in cheese and enchilada sauce to make a deliciously hearty meal!
These are great to make ahead, as well. After you roll up the enchiladas and cover them in the sauce and cheese, you can refrigerate them overnight so they’ll be ready to bake first thing in the morning!
9 oz Mexican chorizo
1/2 large onion, diced
1/2 bell pepper, diced
2 medium tomatoes, diced
6 eggs, beaten
2 cups shredded cheddar
6 whole wheat tortillas, wrap-size
15 oz can medium enchilada sauce
Over medium/medium-high heat, cook the chorizo in a saucepan until fat is rendered. Remove the chorizo to a separate bowl lined with a paper towel to drain, then turn the heat down to medium-low and sweat the onions and bell peppers until tender. Add in the tomatoes, and sauté over medium heat for 5-6 minutes. Make a well in the middle of the pan, then pour the eggs in. Stir occasionally to get long curds, then add the chorizo back in when the eggs are almost fully cooked.
Grease a 9×13 glass baking dish, then pour half the enchilada sauce into the prepared dish. Divide the egg mixture evenly among 6 tortillas, then roll them up and place them seam-side down in the pan. Cover the top with cheddar cheese, then wrap tightly with foil and refrigerate for at least two hours, or overnight.
Preheat the oven to 350F. With the foil still on, let the enchiladas bake for 30 minutes, until the sauce is bubbly and the cheese is melted. Enjoy!
Serves up to 6.