Recipe Background
Let's take a trip down memory lane to a sleepy Saturday after a long week of school. You wake up to Daddy's Breakfast Enchiladas and it basically feels like you're living out the dreams you just dreamt. Your mouth waters as you bite into the soft tortillas that are packed full of spicy chorizo, fluffy eggs, and melty cheese. Getting to choose your favorite toppings was and will always be the best part. Ah yes, those were the good ole days. But good news! We can go back in time with Daddy's Breakfast Enchiladas!
Let's take a trip down memory lane to a sleepy Saturday after a long week of school. You wake up to Daddy's Breakfast Enchiladas and it basically feels like you're living out the dreams you just dreamt. Your mouth waters as you bite into the soft tortillas that are packed full of spicy chorizo, fluffy eggs, and melty cheese. Getting to choose your favorite toppings was and will always be the best part. Ah yes, those were the good ole days. But good news! We can go back in time with Daddy's Breakfast Enchiladas!
Ingredients
For the breakfast enchiladas:
- 1 pound Mexican chorizo casings removed
- 4 green onions thinly sliced
- 12 large eggs beaten
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups Mexican-blend cheese shredded, divided
- 10 flour tortillas fajita-sized
- 1 (19-ounce) can red enchilada sauce
Optional toppings:
- avocado to taste, sliced
- cherry tomatoes to taste, halved
- jalapeños to taste, sliced
- green onions to taste, sliced
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a large nonstick skillet over medium heat, add the chorizo and cook, while crumbling, until it is no longer pink, about 6-7 minutes.
- Pour the cooked chorizo onto a paper-towel-lined plate, reserving 1 tablespoon of the grease in the skillet. Discard the remainder.
- In the same skillet over medium heat, add 4 of the green onions and cook, stirring frequently, until they are soft, about 1-2 minutes.
- Stir the eggs, the salt, and the pepper into the green onions and cook, stirring occasionally, until the eggs are scrambled into large, soft curds, about 4-5 minutes.
- Transfer the skillet from the heat, then gently fold the cooked chorizo and 1 cup of the cheese into the egg mixture.
- Spoon about 1/2 cup of the egg mixture down the center of each of the tortillas.
- Roll the filled tortillas up and place them seam-side down in the prepared baking dish.
- Evenly pour the enchilada sauce over the enchiladas and sprinkle with the remaining cheese.
- Bake the enchiladas until they are bubbly and the cheese is melted, about 30 minutes.
- Serve the enchiladas topped with the avocados, the tomatoes, the jalapeños, and the extra green onions.
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