Best 8 Chorizo Breakfast Enchiladas Recipes

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Chorizo breakfast enchiladas are a delicious and savory dish that are perfect for a hearty breakfast or brunch. They are made with corn tortillas filled with a flavorful combination of chorizo, eggs, cheese, and salsa, and then smothered in a rich and satisfying sauce. Whether you prefer a mild or spicy chorizo, there is a recipe out there to suit your taste. With so many variations to choose from, you're sure to find the perfect chorizo breakfast enchilada recipe that will tantalize your taste buds and leave you feeling satisfied.

Let's cook with our recipes!

CHORIZO ENCHILADAS



Chorizo Enchiladas image

Chorizo Enchiladas. Bold and flavorful, these chorizo enchiladas will soon become a favorite! Corn tortillas filled with a combination of spicy chorizo and ground beef smothered with a homemade enchilada sauce and topped with melty cheese.

Provided by Serene

Categories     enchilada

Number Of Ingredients 9

1 pound ground beef
9 ounces fresh chorizo
½ tsp dried oregano
¼ tsp salt
½ tsp garlic powder
½ tsp onion powder
1 recipe Homemade Enchilada Sauce
20 white corn tortillas
2 cups monterey jack cheese (shredded)

Steps:

  • Preheat oven to 350.
  • In a large skillet over medium heat, brown the ground beef and chorizo together. Once cooked through pour the meat through a strainer to get rid of all the grease. Return the meat to the skillet.
  • Add all of the seasonings to the meat (dried oregano, salt, garlic powder, onion powder). Stir to combine.
  • Prepare the tortillas for filling by heating a cast iron skillet with about 1/2 cup oil (canola or vegetable oil). Once the oil is hot enough that it sizzles when you dip in the tortilla then gently place one tortilla at a time into the oil. Allow the tortilla to fry in the oil for about 10 seconds, just long enough to get a slight coloring. Then flip the tortilla and fry the other side. Remove the tortilla, wrap it in a towel to retain the heat and continue with the remaining tortillas.
  • If you want to dip each tortilla into the enchilada sauce this is the time to do it, then add the fillings.
  • Spoon about 1/4 cup of the beef and chorizo mixture onto the tortillas, then roll and place in a baking dish, seam side down. Continue until all the tortillas are filled.
  • Pour enchilada sauce over the top of the enchiladas.
  • Bake at 350 for about 15 minutes, then open the oven, sprinkle cheese on the top of the enchiladas and continue baking for another 5 minutes.
  • Serve warm with rice and beans, or a side salad for a complete meal.

Nutrition Facts : ServingSize 1, Calories 194 kcal, Sugar 3 g, Sodium 379 mg, Fat 8 g, Carbohydrate 22 g, Protein 11 g

CHORIZO BREAKFAST ENCHILADAS



Chorizo Breakfast Enchiladas image

These Chorizo Breakfast Enchiladas are a spicy breakfast dish that everyone loves.

Provided by By Christy Denney

Categories     Breakfast

Time 45m

Yield 8

Number Of Ingredients 11

8 ounces chorizo sausage
1 red bell pepper, seeded and diced
12 large eggs
1/2 teaspoon salt
2 cups frozen shredded hash browns
8 (6-inch) Old El Paso™ flour tortillas soft
2 1/4 cups shredded cheddar or Mexican blend cheese
1 (10-oz) can Old El Paso™ green enchilada sauce
1/2 cup heavy cream
6 ounces bacon, cooked and crumbled
Optional toppings: sour cream, green onions, salsa

Steps:

  • Preheat oven to 350° F and spray a 9 x 13 baking dish with cooking spray.
  • In a medium bowl whisk the eggs and salt. Spray a large skillet with cooking spray and add the egg mixture. Cook until almost firm.
  • While the eggs are cooking, brown the chorizo and red bell pepper in a large skillet, crumbling the chorizo as you cook it. Cook until brown. Remove mixture to a separate plate with a slotted spoon and set aside. Drain drippings leaving about 1 tablespoon in the pan.
  • Add the hash browns to the pan and cook according to package directions. Remove from pan and set aside.
  • To assemble the enchiladas, fill the tortillas evenly with the eggs, chorizo mixture, hashbrowns, and 1 1/2 cups of the cheese. Roll tightly and place seam down in the prepared dish.
  • In a small bowl add the enchiladas sauce and cream. Whisk to combine. Pour over the enchiladas making sure to cover all of them. Sprinkle with remaining 3/4 cup cheese. Cover with foil and bake for 30 minutes. Remove foil after 20 minutes so the cheese can melt and brown.
  • Top with the bacon and other desired toppings such as sour cream, green onions, or salsa.

Nutrition Facts : Calories 590, Carbohydrate 28 g, Cholesterol 365 mg, Fat 4, Fiber 1 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 4 g, TransFat 1/2 g

CHORIZO, EGG AND CHEESE ENCHILADAS



Chorizo, Egg and Cheese Enchiladas image

Provided by Molly Yeh

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 jalapeno, seeded and chopped, plus more for serving
1/2 white onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
Pinch crushed red pepper
1 teaspoon sugar
One 16-ounce can diced green chiles
3/4 cup low-sodium vegetable or chicken stock
48 potato tots (from a 1-pound bag)
Kosher salt and freshly ground black pepper
8 ounces Mexican chorizo, casings removed
1/2 white onion, diced
12 large eggs, beaten
Eight 8-inch flour tortillas
10 ounces mozzarella, grated
Garnish: sour cream, sliced jalapenos, sliced radishes, chopped fresh cilantro

Steps:

  • For the sauce: Preheat the oven to 425 degrees F.
  • Heat the olive oil in a large saucepan over medium heat. Add the jalapeno, onion and a pinch of salt and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, crushed red pepper and black pepper and cook, stirring, for 1 minute. Stir in the sugar, chiles and stock and remove from the heat. Blend in a food processor or blender until smooth. Return it to the pan and simmer for 20 minutes. Taste and adjust the seasoning as desired.
  • For the filling: Spread the tots out on a sheet pan, then sprinkle with salt and pepper. Bake until crisp, 20 to 25 minutes. Remove from the oven and set aside, then reduce the oven to 375 degrees F.
  • Heat a large skillet over medium-high heat and cook the chorizo, breaking it up with a wooden spoon until fully cooked. Use a slotted spoon to transfer to a large bowl. Reserve a thin coating of fat in the skillet and discard any excess. Add the onion and a pinch of salt to the skillet and cook until softened, 5 to 7 minutes. Add the eggs and scramble, cooking until just set. (Err on the side of them being underdone, since they'll continue to cook in the oven.) Transfer to the bowl with the chorizo and fold to combine. Season to taste (you may decide not to add any salt, since the chorizo has salt).
  • Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/3 cup of the egg mixture onto each tortilla. Top with a handful of the cheese and 6 potato tots. Roll up the tortillas and arrange them seam-side down in the baking dish. Top evenly with the remaining sauce. Sprinkle the top with the remaining cheese. Bake until the cheese is browned, about 40 minutes.
  • Top with dollops of sour cream, jalapenos, radishes and fresh cilantro and serve.

BREAKFAST ENCHILADAS



Breakfast Enchiladas image

Draped in gooey cheese and a savory sauce, these enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a Southwestern kick. -Tahnia Fox, Trenton, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

1/2 pound uncooked chorizo or spicy pork sausage
1 small onion, finely chopped
1/2 medium green pepper, finely chopped
2 teaspoons butter
6 eggs, beaten
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded pepper Jack cheese, divided
2 cans (10 ounces each) enchilada sauce, divided
8 flour tortillas (8 inches), room temperature
1 green onion, finely chopped

Steps:

  • Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain., In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese., Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish., Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion.

Nutrition Facts : Calories 409 calories, Fat 23g fat (9g saturated fat), Cholesterol 209mg cholesterol, Sodium 1177mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

BREAKFAST ENCHILADAS



Breakfast Enchiladas image

A hearty breakfast dish that includes hashbrowns, cheese, ham and diced green chilies rolled into flour tortillas. A new favorite for your next brunch or office get together that can be made in advance and reheated easily the next day.

Provided by MAMASPICE

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package frozen hash brown potatoes
1 cup diced cooked ham
1 tablespoon vegetable oil
1 (4.5 ounce) can diced green chile peppers
1 ½ cups shredded Cheddar cheese, divided
1 (28 ounce) can green chile enchilada sauce
8 (10 inch) flour tortillas

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
  • Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
  • Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.

Nutrition Facts : Calories 482.6 calories, Carbohydrate 53 g, Cholesterol 36.6 mg, Fat 24.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.6 g, Sodium 1578.4 mg, Sugar 3.6 g

CHORIZO BREAKFAST BURRITOS



Chorizo Breakfast Burritos image

A yummy breakfast burrito using chorizo sausage, great for when you're craving greasy breakfast food (i.e. - when you're hung-over)!

Provided by BARB75

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Burrito Recipes

Time 30m

Yield 4

Number Of Ingredients 7

cooking spray
¾ pound chorizo sausage, casings removed and crumbled
½ cup chopped red onion
1 green chile pepper, seeded and diced
4 eggs
4 flour tortillas
1 cup shredded Cheddar cheese

Steps:

  • Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
  • Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
  • Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!

Nutrition Facts : Calories 822.2 calories, Carbohydrate 43 g, Cholesterol 243.1 mg, Fat 53.7 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 21.4 g, Sodium 1759.7 mg, Sugar 3.9 g

CHORIZO BREAKFAST BURRITO BOWLS



Chorizo Breakfast Burrito Bowls image

Breakfast burritos are definitely one of my top five favorite foods. These bowls pull my favorite part of a taco salad (the tortilla bowl!) to make a breakfast burrito that you can eat with a fork. Perfect for festive brunch situations!

Provided by Molly Yeh

Categories     main-dish

Time 1h10m

Yield 8 Servings

Number Of Ingredients 25

1 pound Mexican chorizo
1 large russet potato, diced
1 red bell pepper, diced
1/2 white onion, diced
Olive oil, as needed
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
Kosher salt
8 large eggs
Freshly ground black pepper
Tortilla Bowls, recipe follows
Shredded Oaxaca or mozzarella cheese, for serving
Creamy Salsa Verde, recipe follows
Pickled jalapenos, for garnish
Fresh cilantro leaves, for garnish
Eight 8-inch flour tortillas
Olive oil or neutral oil, for brushing
8 tomatillos
2 serrano peppers
1/2 cup fresh cilantro leaves
1/4 cup chopped white onion
1/4 cup plain Greek yogurt
1 teaspoon kosher salt
1 clove garlic

Steps:

  • Add the chorizo to a nonstick skillet and cook over medium-high heat, breaking it up with a wooden spoon, until cooked through, about 10 minutes. Remove to a plate, leaving as much oil from the chorizo as possible in the skillet.
  • Add the potatoes, red peppers and onions to the same skillet and cook over medium heat, adding olive oil if the skillet ever seems dry, until the vegetables soften slightly, 3 to 4 minutes. Add the cumin, garlic powder, chili powder and 1/2 teaspoon salt and continue cooking, tossing only very occasionally to allow the veggies to develop some color, until the potatoes are fully cooked and the peppers and onions are soft, 10 to 15 minutes more. Add the chorizo back in, taste and adjust the seasoning as desired. Remove from the heat.
  • Heat a large nonstick skillet over low heat and add 1 tablespoon olive oil. Add the eggs and cook, stirring continuously with a rubber or silicone spatula, until the eggs are the consistency of risotto, 3 to 5 minutes. Remove from the heat immediately and season with a few pinches of salt and a few cracks of pepper.
  • Time to build. To each Tortilla Bowl, add 1/2 cup of the chorizo and potato mixture, some eggs, a pile of cheese, a drizzle of the Creamy Salsa Verde, a few pickled jalapenos and cilantro.
  • Preheat the oven to 375 degrees F.
  • Brush the outsides of the tortillas with oil. Press the tortillas into jumbo muffin tins, pleating them to shape into bowls, and brush the insides with oil. (If the tortillas aren't pliable enough to mold into the cups, microwave them until they're soft.) Bake until golden brown, 15 to 18 minutes, then carefully transfer to a wire rack to cool completely. They'll crisp up as they cool.
  • Heat a grill pan over medium high. Grill the tomatillos and serranos until charred on one side, about 5 minutes. Flip and grill for another 5 minutes. Let the tomatillos and serranos cool, then remove the serrano stems and seeds. Add to a blender with the cilantro, onion, yogurt, salt and garlic. Blend until combined and transfer to a serving bowl.

CHORIZO ENCHILADAS



Chorizo Enchiladas image

These are faily quick and easy to make. I like a dollop of sour cream on mine, but Andy prefers salsa! Add a side of sweet corn and a green salad et voila! A dinner worthy of guests!

Provided by ms.susan

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb chorizo sausage (mild)
1 green pepper
1 jalapeno pepper
1 cup mozzarella cheese (grated)
1 cup cheddar cheese (grated)
8 large flour tortillas
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1 tablespoon chili powder
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
1/8 teaspoon salt
1/2 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato paste
2 cups beef broth

Steps:

  • Heat oven to 400F.
  • Remove sausages from casings. Finely chop jalapeno pepper. Dice green pepper.
  • Fry sausages and peppers until peppers are limp and meat is thoroughly cooked. You may add 1/2 cup of water and cook on medium until water has evaporated.
  • Take a tortilla, cover 2/3 of it lightly with the shredded mozzarella cheese and 1/8 of the sausage and pepper mixture, then roll up the tortilla and place it in a greased casserole pan. Continue until all tortillas are filled and rolled.
  • In a small saucepan, combine all the sauce ingredients and simmer for 15 minutes.
  • Cover with Red Enchilada sauce, making sure each enchilada is thoroughly coated. Cover the whole casserole with grated cheddar cheese. Cover and bake in a 400 F oven for 30 minutes or until the cheese melts and the sauce is bubbling.

Nutrition Facts : Calories 1496.4, Fat 77.7, SaturatedFat 30.5, Cholesterol 151.8, Sodium 4195.1, Carbohydrate 134, Fiber 10.8, Sugar 11.6, Protein 64

Tips:

  • Prep your ingredients: Before you start cooking, make sure to measure and chop all of your ingredients. This will help the cooking process go smoothly and quickly.
  • Use fresh ingredients: The fresher your ingredients, the better your enchiladas will taste. If possible, use fresh chorizo, eggs, and vegetables.
  • Don't overcook the chorizo: Overcooked chorizo can be tough and dry. Cook it just until it is browned and cooked through.
  • Use a good quality cheese: The cheese is one of the most important ingredients in enchiladas. Use a cheese that melts well and has a good flavor, such as cheddar, Monterey Jack, or pepper Jack.
  • Serve immediately: Enchiladas are best served immediately after they are made. If you need to make them ahead of time, you can assemble them and then refrigerate them for up to 24 hours. When you're ready to serve, bake them according to the recipe instructions.

Conclusion:

Chorizo breakfast enchiladas are a delicious and easy-to-make breakfast or brunch dish. They're perfect for a special occasion or a lazy weekend morning. With a few simple ingredients and a little bit of time, you can create a dish that everyone will love. So next time you're looking for a new breakfast recipe, give chorizo breakfast enchiladas a try. You won't be disappointed!

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