Breakfast Enchiladas Recipe

Directions

1. 1

   Prepare the Filling

   In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes. Add the chorizo and cook until browned, about 5-7 minutes. Remove from heat.

2. 2

   Make the Egg Mixture

   In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour this mixture into the skillet with the chorizo and vegetables. Cook over medium heat, stirring occasionally until the eggs are just set, about 3-4 minutes.

3. 3

   Assemble the Enchiladas

   Preheat the oven to 375°F (190°C). Take a tortilla, add about 1/3 cup of the egg and chorizo mixture, and sprinkle with cheese. Roll the tortilla up and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.

4. 4

   Add Salsa and Bake

   Pour the salsa evenly over the rolled enchiladas and sprinkle the remaining cheese on top. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

5. 5

   Garnish and Serve

   Remove from the oven, let cool slightly, and garnish with chopped cilantro before serving.