Breakfast Taco Enchiladas

Name: Breakfast Taco Enchiladas
Ingredients: 1 pound chorizo; 3 tablespoons butter; eggs Dozen; 3 cups cheese Kraft Shredded Natural, Mexican Blend, or any other works great!, portioned; 12 flour tortillas taco size; 8 ounces PHILADELPHIA Cream Cheese; 1 can green chiles chopped and not drained; 1/2 teaspoon cayenne; 1 tablespoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; cherry tomatoes

13 ingredients

10 steps

Ingredients

1 pound chorizo
3 tablespoons butter
eggs Dozen
3 cups cheese Kraft Shredded Natural, Mexican Blend, or any other works great!, portioned
12 flour tortillas taco size
8 ounces PHILADELPHIA Cream Cheese
1 can green chiles chopped and not drained
1/2 teaspoon cayenne
1 tablespoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
cherry tomatoes

Directions

1

Cook chorizo as directed on package.
2

Prepare scrambled eggs over medium heat with butter, salt and pepper (don't let them get too dry.)
3

Blend eggs, chorizo and 1 cup of cheese together.
4

Place 3 tablespoons of egg mixture inside each tortilla.
5

Roll into a taco and place seamside down in a lightly oiled 9X11 casserole dish.
6

Complete this step until the pan is full. (The tacos will be touching.)
7

Next heat cream cheese over the stove at medium heat until creamy. Add chiles and rest of ingredients. Once blended, add 1 cup of cheese into sauce.
8

Add sauce to the top of the tacos making sure to cover completely.
9

Add sauce to the top of the tacos making sure to cover completely.
10

Place in oven at 350 degrees F for 20-30 minutes until brown.