Breakfast Enchiladas

10 ingredients
5 steps

Ingredients

  • 1/2 pound uncooked chorizo or spicy pork sausage
  • 1 small onion, finely chopped
  • 1/2 medium green pepper, finely chopped
  • 2 teaspoons butter
  • 6 eggs, beaten
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded pepper Jack cheese, divided
  • 2 cans (10 ounces each) enchilada sauce, divided
  • 8 flour tortillas (8 inches), room temperature
  • 1 green onion, finely chopped

Directions

  1. 1
    Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain.
  2. 2
    In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese.
  3. 3
    Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish.
  4. 4
    Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses.
  5. 5
    Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion.

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