Chorizo Breakfast Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F and lightly grease a baking dish.
• STEP 2.In a skillet, cook chorizo until browned. Remove from the skillet and set aside.
• STEP 3.In the same skillet, scramble the eggs until cooked through. Remove from heat.
• STEP 4.In a bowl, combine cooked chorizo, scrambled eggs, cheese, green onions, and spices.
• STEP 5.Place a spoonful of the filling on each tortilla and roll up tightly. Place the rolled tortillas in the baking dish.
• STEP 6.In a saucepan, combine tomato sauce, chicken broth, chili powder, cumin, and garlic powder. Bring to a simmer and cook for 5 minutes.
• STEP 7.Pour the enchilada sauce over the rolled tortillas in the baking dish. Top with additional cheese if desired.
• STEP 8.Bake for 20-25 minutes or until the cheese is melted and bubbly.
• STEP 9.Serve hot with salsa, sour cream, and avocado.

Cooking Tips

• You can use corn or flour tortillas for this recipe.
• Feel free to add diced bell peppers or jalapenos for extra flavor and heat.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve hot with salsa, sour cream, and avocado.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.