Recipes

Start Your Cinco de Mayo Celebration with Our Breakfast Enchiladas

May 5, 2019

Feliz Cinco de Mayo! We’re kicking off today’s festivities with our rise-and-shine take on enchiladas. Now, you have an excuse to have the classic Mexican dish in the morning. You’re welcome.

We know it says “breakfast,” but you can really have it any time of the day. A midnight snack, perhaps?

For this recipe, we used sweet tomato sauce and salty chorizo to balance out the flavors. You can also do it vice versa—or do a sweet-sweet, salty-salty combo, whatever floats your boat. Eat it soon after it’s out of the oven to fully enjoy the melted cheese on top.

Breakfast Chorizo Enchiladas

  • Serves: 3-6 people
  • Active time: 45 mins
  • Total time: 30 mins
  • Difficulty: Medium

INGREDIENTS

Enchilada Sauce

  • ¼ cup oil
  • 1 tbsp. flour
  • 3 cups tomato sauce
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • Salt, to taste

Breakfast Filling

  • 2 tbsp. oil
  • 2 cups chorizo, chopped
  • 6 eggs, beaten
  • Salt and pepper, to taste

Assembly

  • 6 mini tortillas
  • 1 cup cheddar or mozzarella cheese, grated
  • ¼ cup cilantro or parsley, roughly chopped
  • ¼ cup red onion, diced

INSTRUCTIONS

  1. For the enchilada sauce, heat oil in a pot over medium heat.
  2. Add the flour and cook until slightly brown, about 2-3 minutes.
  3. Whisk in the tomato sauce and stir continuously until no lumps remain and sauce begins to thicken.
  4. Add cumin, garlic powder, dried oregano, and salt, stirring to combine.
  5. Cook until thickened, about 5-8 minutes more.
  6. Remove from heat and set aside.
  7. In a large skillet over medium heat, add oil and chorizo and cook chorizo until it starts to get crispy.
  8. Transfer chorizo into a bowl and drain the fat from the pan.
  9. Add beaten eggs to the pan and cook, seasoning to taste.
  10. Eggs should be scrambled, light, and fluffy.
  11. Remove pan from heat before eggs get too dry.
  12. Add chorizo back to the eggs and mix together until chorizo is evenly distributed.
  13. Preheat oven to 350F.
  14. To assemble, add a spoonful of sauce to the bottom of a small but deep baking dish.
  15. Divide egg and chorizo filling between the 6 tortillas and roll into logs.
  16. Lay each enchilada into the baking dish lined with sauce.
  17. Once all enchiladas are filled and lined up, cover the top with the remaining sauce, followed by cheese.
  18. Bake in the preheated oven for 15-20 minutes or until completely warmed through and cheese is bubbly.
  19. Remove from oven and top with herbs and onion before serving.
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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