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Savory Breakfast Enchiladas with Chorizo and Cheese

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A quick and easy recipe combining crispy chorizo, fluffy scrambled eggs, and melted cheese wrapped in warm tortillas and baked with enchilada sauce for a perfect morning meal.

Ingredients

Scale
  • 8 oz fresh Mexican chorizo, casing removed
  • 6 large eggs, lightly beaten, room temperature
  • 1 ½ cups shredded Mexican blend or sharp cheddar cheese
  • 8 small flour tortillas (6-inch), warmed
  • 1 ½ cups red enchilada sauce (store-bought or homemade)
  • ½ cup finely chopped white onion
  • 2 cloves garlic, minced
  • 2 tbsp fresh cilantro, chopped (optional)
  • 1 tbsp olive oil or vegetable oil
  • Sour cream, for serving
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish to prevent sticking.
  2. Heat 1 tbsp oil in a skillet over medium heat. Add chorizo, breaking it up, and cook until browned and crispy, about 5-7 minutes. Drain excess fat if desired but leave a bit for flavor.
  3. Add chopped onion to the pan with chorizo and cook until softened, about 3 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
  4. In a bowl, whisk eggs with salt and pepper. Pour into the pan, stirring gently to scramble. Cook until just set but still creamy, about 2-3 minutes. Remove from heat.
  5. Wrap tortillas in a damp paper towel and microwave for 30 seconds or warm individually in a dry skillet for 15 seconds each side to make them pliable.
  6. Spread a thin layer of enchilada sauce on the bottom of the baking dish. Spoon about 2-3 tbsp of the egg and chorizo mixture onto each tortilla, sprinkle with cheese, and roll up tightly. Place seam side down in the dish.
  7. Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
  8. Bake in the oven for 15-20 minutes until cheese is bubbly and slightly golden.
  9. Remove from oven and let sit for 5 minutes. Sprinkle with fresh cilantro and serve alongside sour cream.

Notes

Warm tortillas well before rolling to prevent cracking. If enchilada sauce is too thick, thin with water or broth. Do not overcook eggs; they finish cooking in the oven and stay moist. Leftovers keep well refrigerated for up to 3 days and reheat best covered in the oven.

Nutrition

Keywords: breakfast enchiladas, chorizo, cheese, easy breakfast, Mexican breakfast, brunch recipe, savory enchiladas

Find it online: https://lunafeast.com/savory-breakfast-enchiladas-with-chorizo-and-cheese-easy-recipe-for-perfect-morning-meal/