Classic Breakfast Enchiladas
Traditional dish · Mexican
A hearty and traditional Mexican breakfast featuring corn tortillas filled with scrambled eggs, cheese, and often chorizo or other savory meats, smothered in a rich enchilada sauce and baked until bubbly.
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Ingredients
- Corn tortillas8
- Eggs6
- Mexican cheese blend (Monterey Jack, Cheddar)2 cups, shredded
- Chorizo sausage1/2 lb, casing removed
- Onion1/2, finely chopped
- Garlic2 cloves, minced
- Red enchilada sauce2 cups
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Cilantro, chopped (for garnish)1/4 cup
- Sour cream or Mexican crema (for garnish)1/4 cup
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
In a skillet, cook chorizo over medium heat until browned and crumbled. Drain excess fat, leaving about 1 tablespoon in the skillet. Remove chorizo and set aside.
- 3
Add chopped onion to the skillet and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 4
In a bowl, whisk eggs with salt and pepper. Pour eggs into the skillet with the onions and garlic. Scramble until cooked through. Stir in the cooked chorizo and half of the shredded cheese.
- 5
Lightly fry each corn tortilla in 1 tablespoon of vegetable oil for about 10-15 seconds per side until softened but not crisp. This makes them pliable for rolling.
- 6
Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- 7
Fill each softened tortilla with a portion of the egg, chorizo, and cheese mixture. Roll them up and place seam-side down in the baking dish.
- 8
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
- 9
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- 10
Let stand for 5 minutes before serving. Garnish with chopped cilantro and a dollop of sour cream or crema.
