Breakfast Enchiladas Recipe

Time45m

Serves4

corn tortillas w/chorizo, cheddar, mozzarella, ranchero sauce, pico, sour cream & 2 eggs any style

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Ingredients

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1
Cook the Chorizo
In a skillet over medium heat, add the chorizo. Cook for about 5-7 minutes, breaking it apart with a spatula until it's fully cooked and browned. Remove from heat and set aside.
2
Prepare the Eggs
In a separate bowl, crack the 2 eggs and beat them until the yolks and whites are well combined. You can scramble, fry, or poach the eggs based on your preference. Cook the eggs to your desired doneness and set aside.

3
Warm the Tortillas
In a dry skillet, warm each corn tortilla over medium heat for about 30 seconds on each side until they are pliable. This will make them easier to roll.
4
Fill the Tortillas
Take a warm tortilla and place a spoonful of the cooked chorizo in the center. Add some of the scrambled eggs on top, followed by a sprinkle of cheddar and mozzarella cheese.
5
Roll the Tortillas
Carefully roll the tortilla around the filling and place it seam-side down in a greased baking dish. Repeat this process for all 8 tortillas.

6
Add Sauce and Cheese
Pour the ranchero sauce evenly over the assembled enchiladas and top with any remaining cheese.
7
Bake
Preheat the oven to 350°F (175°C). Bake the enchiladas in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
8
Serve
Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Serve hot, topped with pico de gallo and a dollop of sour cream.