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Breakfast

Breakfast Enchiladas

Breakfast enchiladas are not just for breakfast; Ree also loves to serve them at her brunch parties. They can be prepared in advance and placed on a buffet table, ready for guests to help themselves.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 12 ounces chorizo
  • 1 small onion, diced
  • 6 large eggs
  • 1/2 cup sour cream
  • pinch kosher salt
  • pinch freshly ground black pepper
  • pinch paprika
  • 2 tablespoons salted butter
  • two 15-ounce cans red enchilada sauce
  • 16 small corn tortillas, charred over the flame of the stove
  • 1 1/2 cups jalapeño pepper jack cheese
  • 1 cup fresh cilantro
  • 1 cup salsa
  • 1 cup sour cream

Directions

  1. Preheat the oven to 400 degrees F.
  2. Place the chorizo and onion in a large nonstick skillet over medium-high heat, then fry until browned and cooked through, 8 to 10 minutes. Remove to a plate and set aside.
  3. Beat together the eggs, sour cream, salt, pepper and paprika in a bowl. Add the butter to the skillet and allow to melt, then add the egg mixture and scramble the eggs until light and fluffy, 3 to 4 minutes. Remove the skillet from the heat and set aside.
  4. Grab a 9-by-13-inch baking dish and add half of a can of the enchilada sauce to the dish and the other half to a bowl. One at a time, dip each tortilla into the sauce in the bowl. Set the sauce-soaked tortilla on a plate. Spoon on approximately 2 tablespoons each of the chorizo mixture and the eggs. Roll up the tortilla to contain the filling inside.
  5. Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas and pour the other can of enchilada sauce over the top. End with a generous covering of the cheese.
  6. Bake until the cheese has melted and the sauce is bubbling, 12 to 14 minutes. Let sit for 8 to 10 minutes, then serve the enchiladas with the cilantro, salsa and sour cream on the side.