Nothing beats a piping hot batch of enchiladas fresh out of the oven. So why not serve this savory, spicy dish for breakfast? Eggs and enchiladas are a match made in heaven. These babies are stuffed with scrambled eggs, chorizo, cheese, hash browns, and onions, and topped with creamy enchilada sauce (and of course, more cheese).
Add some fresh chopped tomatoes or a spoonful of homemade salsa, chopped scallions, and sour cream to complete this perfect dish.
This is a great dish to make ahead of time. Assemble the casserole, wrap it in plastic wrap and keep it in the fridge until you are ready to bake and serve. It will keep in the fridge for two days, or in the freezer for up to two months.
- 5 eggs
- 1/2 pound chorizo sausage
- 1 medium onion
- 2 cups shredded hash browns (frozen)
- 1 packet taco seasoning
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup of cheddar cheese (shredded) plus 1/3 cup
- 2 (10-ounce) cans enchilada sauce (red or green)
- 1/2 cup sour cream, plus more for serving
- 8 (8-inch) flour tortillas
- Salsa, chopped cilantro, chopped scallions, optional garnishes
Gather your ingredients. Heat the oven to 350 F.
Brown the chorizo in a large sauté pan on high heat. Remove the chorizo using a slotted spoon, and leave the fat in the pan.
Add the onions and hash browns to the same pan. Sauté until the onion has softened. Add the taco seasoning and remove it from the pan. Place it in the same bowl as the chorizo.
Add a tablespoon of olive oil to the pan and add the beaten eggs to the pan. Softly scramble them. Don't overcook them, since they will also be cooked inside the enchiladas. Remove them from the the pan and add them to the bowl with the other filling ingredients.
Mix together the chorizo, potato and onion mixture, eggs, and the cup of shredded cheese in the large bowl until completely combined and the ingredients are evenly dispersed.
Fill each tortilla along the middle with a few tablespoons of the mixture.
Roll the tortillas and lay them seam-side down into a greased casserole dish.
Whisk together the enchilada sauce and sour cream.
Pour the enchilada sauce over the top of the tortillas.
Top with the remaining shredded cheese. Cover with foil and bake in the oven for 25 to 30 minutes, or until bubbly.
Remove the foil from the pan, and return the dish to the oven for another 15 minutes or until the top is lightly browned.
Top with salsa, chopped cilantro, chopped scallions, sour cream, and more shredded cheese if you wish.
- Try bacon instead of chorizo or pepper jack cheese instead of a Mexican cheese blend.
- You can use green enchilada sauce instead of red. You can also add a little freshly chopped cilantro into the filling. The possibilities are endless!