Mexican Breakfast Enchiladas

These Mexican Breakfast Enchiladas are stuffed with cheesy scrambled eggs and chorizo, stuffed into flour tortillas and smothered in an easy homemade enchilada sauce. They're covered with more cheese, and baked - heavenly!

Course Main Course

Cuisine Mexican

Keyword breakfast enchiladas, mexican enchiladas, egg and sausage enchiladas

Prep Time 15

Cook Time 45

Total Time 1

Servings enchiladas

Calories 437kcal

Author Nicole

Cost $25

Equipment

Baking dish
saute pan
Saucepan

Ingredients

9 oz Mexican chorizo
2 tbsp + 1 tsp unsalted butter, divided
1 large green pepper, roughly chopped
1 small onion, roughly chopped
10 large eggs
1/2 cup half and half
1 tsp salt
1/4 cup diced onion
2 large garlic cloves, minced
2 1/2 tsp chili powder
1/2 tsp cumin
1 tbsp. tomato paste
2 tbsp all-purpose flour
1/4 tsp salt
1 3/4 cups low-sodium chicken stock
1/2 cup light sour cream (or full fat)
1 1/2 cups shredded cheddar cheese, divided
8 medium flour tortillas
1/2 cup shredded Monterey jack

Instructions

Preheat oven to 350 degrees.
Heat a large non-stick to a medium heat. Once the skillet is hot, add chorizo. Use a wooden spoon to break the chorizo up and cook brown until cooked through, about 7-8 minutes. Once chorizo is cooked, transfer chorizo to a plate and wipe skillet clean. (It's ok if there's some residual chorizo or brown bits.)
Return the pan to the stove and turn on a medium heat. Once the pan is hot, add 1 teaspoon butter. Once the butter has melted, add green pepper and onion. Saute veggies until softened, but not mushy, about 5-6 minutes. You want the green peppers to still have a slight bite to them. Transfer to the same plate as the chorizo. Wipe clean.
While the veggies finish cooking, heat a medium saucepan to a medium heat. Add 1 tablespoon butter. Once butter melts, add 1/4 cup onion. Saute until softened, about 3-4 minutes. Reduce the heat to low and add garlic, Stir and cook until fragrant and soft, about 1-2 minutes. Add tomato paste, cook 1 minute. Add chili powder, cumin, flour and 1/4 teaspoon salt. Stir and cook for one minute.
Slowly whisk chicken stock in to butter, flour and spice mixture. Bring to a boil and reduce to a simmer. Simmer until slightly thickened, about 8-9 minutes. Once thickened, add sour cream. Bring back the mixture back up to a simmer for 2-3 minutes. Remove from the heat and slowly whisk in 1 cup cheddar cheese. Whisk until cheese has melted. Season to taste with salt and pepper. Set aside.
Add eggs, half and half and 1 teaspoon salt to a large bowl. Whisk until eggs are light in color and frothy.
Heat the same large non-stick skillet to a medium-low heat. Add remaining tablespoon of butter. Once the butter has melted, add eggs. Slowly cook the eggs, stirring with a spatula until they are cooked, but still wet, remove from heat. (They will continue to cook in the oven.) You want them to be the texture of soft scrambled eggs, so it's important to take them off the heat before they finish cooking. Add the chorizo and veggies to the eggs. Toss until everything is combined.
Spoon 1/2 cup or so of the enchilada sauce in the bottom of a 9x12 casserole dish. Place some filling in the middle of a tortilla and roll up. Place seam-side down in the prepared pan. It should make 8 enchiladas. Pour the remaining enchilada sauce on top.
Toss remaining cheddar cheese and monterrey jack together. Sprinkle on top of the enchiladas. Place in the oven and bake until the cheese is melted, the filling is hot and the sauce is bubbly, about 25 minutes. Garnish with parsley.

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