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Chorizo Breakfast Enchiladas
Chorizo Breakfast Enchiladas
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Prep Time:
15 minutes
Total Time:
45 minutes
Spicy Chorizo Breakfast Enchiladas – a beloved morning favorite.
Ingredients:
  • 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 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)
  • 2 1/4 cups shredded cheddar or Mexican blend cheese
  • 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 1/2 cup heavy cream
  • 6 ounces bacon, cooked and crumbled
  • Optional toppings: sour cream, green onions, salsa
Instructions:
  • Preheat your oven to 350° F and generously grease a 9 x 13 baking dish with cooking spray.
  • Whisk eggs and salt in a medium bowl. Pour the mixture into a large skillet sprayed with cooking spray. Cook until nearly set.
  • Cook the chorizo and red bell pepper in a large skillet until the chorizo is browned, while the eggs are cooking. Use a slotted spoon to transfer the mixture to a plate, leaving about 1 tablespoon of drippings in the pan.
  • Cook the hash browns in the pan following the instructions on the package, then transfer them from the pan and set them aside.
  • Evenly distribute the eggs, chorizo mixture, hashbrowns, and 1 1/2 cups of cheese onto the tortillas. Roll them tightly and arrange seam side down in the prepared dish.
  • Combine enchilada sauce and cream in a small bowl, whisking until well blended. Pour this creamy sauce over the enchiladas, ensuring they are fully covered. Top with 3/4 cup of remaining cheese. Bake covered with foil for 30 minutes, removing the foil after 20 minutes to allow the cheese to melt and achieve a golden brown color.
  • Sprinkle the bacon and your favorite toppings like sour cream, green onions, or salsa on top.

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