Morning Enchiladas Recipe

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice and 1/2 tsp salt in a bowl. Mix gently, taste and adjust salt or lime as needed. Refrigerate while preparing other components so flavors meld.

In a medium skillet over medium heat, crumble and cook 10 oz pork chorizo until browned and cooked through, about 6–8 minutes. Use a spoon to break it into small pieces; do not drain the fat completely — leave about 2 tablespoons of fat in the pan for flavor.

Reduce heat to medium-low. Sprinkle 2 tablespoons flour over the cooked chorizo and stir for 1 minute to cook the raw flour taste and form a roux with the fat.

Slowly whisk in 1 1/2 cups chicken broth until smooth, then add 1/2 cup half-and-half or milk. Increase heat to medium and simmer, stirring occasionally, until slightly thickened, about 3–4 minutes.

Season gravy with 1/2 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm on very low heat while you prepare the eggs and tortillas.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or equivalent.

In a medium bowl, whisk together 8 eggs, 1 cup whole milk, 1 tsp salt and 1/2 tsp black pepper until uniform and slightly frothy.

Heat a nonstick skillet over medium heat and add 2 tablespoons butter. When butter is melted and foaming, pour in the egg mixture. Let sit for 10–15 seconds, then gently stir with a spatula, folding until soft-scrambled curds form but eggs are still slightly moist, about 2–3 minutes. Remove from heat.

Warm the tortillas: stack them and wrap in a damp kitchen towel, microwave for 20–30 seconds, or warm individually in a dry skillet for 10–15 seconds per side until pliable.

Assemble enchiladas: lay one warmed tortilla on a work surface. Spoon about 1/4 cup of scrambled eggs down the center, top with roughly 2 tablespoons pico de gallo, 2 tablespoons shredded jack and 2 tablespoons shredded cheddar (about 1/4 cup mixed cheese), and a small handful (about 2 tablespoons) of three-color tortilla strips for crunch. If adding extra meat, add ~2–3 tablespoons now. Roll tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas until dish is full (about 8 enchiladas).

Pour the warm chorizo gravy evenly over the rolled enchiladas, using a spoon to nudge gravy into gaps so enchiladas are well coated. Sprinkle any remaining shredded cheeses over the top (about 1/2 cup).

Bake in the preheated 375°F oven until cheese is melted and gravy is bubbling at the edges, about 10–12 minutes. If you prefer more browned cheese, broil for 1–2 minutes watching closely.

Remove enchiladas from oven and let rest 2–3 minutes. Spoon additional pico de gallo on top or to the side, add dollops of sour cream or crema, sliced avocado, sprinkle chopped green onions, and scatter remaining three-color tortilla strips for crunch. Add hot sauce if desired.

Serve hot, 2 enchiladas per person for a hearty brunch portion. Offer optional cooked meats on the side or added during assembly for an extra $3.99 per serving.