CHORIZO BREAKFAST ENCHILADAS
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rana Rehman Rana Rehman
[email protected]I'm not a big fan of chorizo, but I thought I'd give these enchiladas a try. I was pleasantly surprised! The chorizo flavor was subtle and not overpowering.
Dexent Boy
[email protected]These enchiladas were easy to make and very tasty. I would definitely make them again.
Malikfreed Malikfreed
[email protected]I made these enchiladas for my friends for brunch, and they loved them! They said they were the best enchiladas they'd ever had.
Jisan Islam Jisan
[email protected]These enchiladas were a bit too greasy for my liking. I think I would have preferred to use a leaner chorizo.
BROWN LION
[email protected]I love how versatile these enchiladas are. I've made them with different types of chorizo, cheese, and eggs, and they've always turned out great.
MD Suman Mondal
[email protected]These enchiladas were a bit too bland for my taste. I think they could have used more seasoning.
bilal khan marwat pyary
[email protected]I'm a big fan of chorizo, so I was excited to try these enchiladas. I wasn't disappointed! The chorizo flavor really shines through, and the enchiladas are nice and cheesy.
Joel Kenechukwu
[email protected]These enchiladas are perfect for a quick and easy breakfast or brunch. They're also great for meal prep, as they can be made ahead of time and reheated.
Ojinnaka Destiny
[email protected]I tried making these enchiladas, but they didn't turn out as well as I hoped. The chorizo was a bit too spicy for my taste, and the eggs were overcooked.
Sandra Keast
[email protected]The chorizo breakfast enchiladas were delicious! The flavors were well balanced and the dish was very satisfying.
Iftikhar Akbar
[email protected]I love how easy these enchiladas are to make. I can throw them together in the morning before work, and they're ready to eat when I get home.
Naza Khan
[email protected]These enchiladas were a hit with my family! The chorizo sausage gave them a nice smoky flavor, and the cheese and eggs made them rich and creamy. I'll definitely be making these again.