Today I present to you a big ole’ plate of yum! Spicy chorizo and scrambled eggs are rolled into a soft-tortilla blanket, then smothered in a cheese sauce that is to die for! No joke, dead. This is my new go to breakfast recipe, whether I am serving up for a group or just indulging with my hubby at home. And what’s even better? This makes a killer BFD (breakfast for dinner, obvi). And how can I forget about the garnishes… oh the garnishes. Bacon. Avocado. Tomato. Jalapeno. CHEESE. The world is your oyster when it come to garnish. Go crazy, or keep it simple. It’s all up to you. Just do me a favor and let’s make these this week, and be sure to share your dishes with us on instagram by tagging #azfoodie and #hdfb. Cheers!
Chorizo Egg Breakfast Enchiladas
- 1 lb. beef chorizo
- 6 eggs, scrambled
- 8 tortillas
Salsa Verde Cheese Sauce:
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup salsa verde
- 3/4 cup shredded cheddar or Mexican cheese
- 1/2 tsp. cumin
- 1/4 tsp. garlic powder
- 1/2 tsp. green Chile powder
- 1/4 tsp. salt
- 1/8tsp. freshly ground black pepper
- 1/2 cup shredded Mexican cheese
- 3 slices cooked bacon, chopped
- chopped avocado
- halved grape tomatoes
- chopped cilantro
- sliced jalapeno
- sliced green onions
In a large saute pan, cook the chorizo over medium-high heat, breaking it up with a wooden spoon or spatula until cooked through, and no large chunks remain. Remove the chorizo to a bowl with a slotted spoon, leaving the oil in the pan.
Lower the heat to medium-low and cook the scrambled eggs in the same pan as the chorizo. Stir constantly, and cook until just scrambled and still slightly runny (they will finish cooking in the oven). Remove form the heat and add to the bowl with the chorizo and stir to combine.
Preheat oven to 350 degrees F. while you make the Salsa Verde Cheese Sauce.
Add 1/2 cup of the cheese sauce to the bottom of a baking dish. Add a large spoonful of the chorizo-egg mixture to the center of a tortilla, roll up tightly, and place seam-side down into the baking dish. Repeat with the rest of the filling and tortillas. Top the enchiladas with the remaining cheese sauce, then sprinkle the shredded cheese on top. Bake in the oven for 20 minutes until the top is golden brown and the edges of the dish are slightly crispy.
Garnish as you prefer and serve hot.