Breakfast Enchiladas Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Peel and dice the potatoes into small cubes. Heat olive oil in a skillet over medium heat and add the potatoes. Season with salt and pepper. Cook until golden and crispy, about 15 minutes. Remove from heat and set aside.

2. 2

   Cook the Chorizo

   In the same skillet, add the chorizo and cook over medium heat until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

3. 3

   Scramble the Eggs

   In a bowl, whisk together the eggs, salt, and pepper. Pour the eggs into the skillet with the chorizo and cook, stirring gently, until the eggs are scrambled and just set, about 3-4 minutes.

4. 4

   Assemble the Enchiladas

   Preheat the oven to 350°F (175°C). In a large baking dish, pour a small amount of red enchilada sauce on the bottom. Take a tortilla and fill it with a portion of the egg and chorizo mixture, followed by some fried potatoes. Roll it up and place seam side down in the baking dish. Repeat with the remaining tortillas.

5. 5

   Add Sauce and Cheese

   Once all tortillas are in the baking dish, pour the remaining enchilada sauce over the top and sprinkle with cheddar jack cheese.

6. 6

   Bake

   Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

7. 7

   Garnish and Serve

   Remove from the oven and let cool for a few minutes. Drizzle with crema and garnish with fresh cilantro before serving.