Breakfast Enchiladas Recipe

Directions

1. 1

   Prepare the Hash Browns

   In a skillet, heat olive oil over medium heat. Add hash browns and cook until crispy and golden brown, about 5-7 minutes. Season with salt and pepper. Remove from skillet and set aside.

2. 2

   Cook the Eggs

   In the same skillet, crack the eggs and scramble them until fully cooked. Season with salt and pepper. Remove from heat.

3. 3

   Sauté the Onions

   Add a bit more olive oil if necessary, then add the chopped onion to the skillet. Sauté until translucent, about 3-4 minutes.

4. 4

   Assemble the Enchiladas

   Take a corn tortilla and layer with a scoop of hash browns, some scrambled eggs, sautéed onions, and a sprinkle of cheese. Roll up the tortilla and place seam-side down in a greased baking dish. Repeat for all tortillas.

5. 5

   Add Sauce and Bake

   Pour the green chile sauce over the rolled enchiladas, making sure they are fully covered. Top with remaining cheese. Bake in a preheated oven at 350°F (175°C) for 20 minutes or until the cheese is bubbly and golden.

6. 6

   Serve

   Remove from the oven, let cool slightly, and serve topped with pico de gallo and sour cream.