Mexican Chorizo Breakfast Enchiladas

These breakfast enchiladas were born during a family reunion when I needed to feed a crowd something special yet manageable. Taking inspiration from both Mexican enchiladas and American breakfast casseroles, I created this make-ahead dish that quickly became a family tradition. The spicy chorizo and eggs wrapped in tortillas and smothered in sauce bridges cultures and mealtimes in the most delicious way.

Ingredients

• 1 pound Mexican chorizo, casings removed
• 1 small onion, diced
• 1 bell pepper, diced
• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 flour tortillas (8-inch size)
• 2 cups Mexican blend cheese, shredded, divided
• 2 cups red enchilada sauce
• 1/4 cup green onions, sliced
• 1/4 cup cilantro, chopped
• 1 avocado, diced
• Mexican crema or sour cream, for serving
• Hot sauce, for serving

Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook chorizo, breaking it into crumbles, for about 5 minutes.
3. Add onion and bell pepper, cooking until vegetables are soft and chorizo is cooked through, about 5 more minutes.
4. In a bowl, whisk together eggs, milk, salt, and pepper.
5. Reduce heat to medium-low and pour egg mixture into skillet with chorizo mixture.
6. Cook, stirring occasionally, until eggs are just set but still slightly moist.
7. Remove from heat and let cool slightly.
8. Pour 1/2 cup enchilada sauce in the bottom of the prepared baking dish.
9. Spoon about 1/3 cup of the chorizo-egg mixture down the center of each tortilla.
10. Sprinkle each with about 2 tablespoons of cheese.
11. Roll up tortillas and place seam-side down in the baking dish.
12. Pour remaining enchilada sauce over the enchiladas and sprinkle with remaining cheese.
13. Cover with foil and bake for 20 minutes.
14. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
15. Garnish with green onions, cilantro, and avocado before serving.
16. Serve with crema and hot sauce.

Recipe Notes

• Make-ahead option: Assemble the night before, refrigerate, and add 10 minutes to the covered baking time.
• Substitute green enchilada sauce for a different flavor profile.
• For a lighter version, use turkey chorizo and whole wheat tortillas.
• Add black beans or corn to the filling for additional texture and nutrients.

Prep time: 20 minutes | Cook time: 40 minutes | Serves: 8