These Chorizo Breakfast Enchiladas are a spicy breakfast dish that everyone loves.
Provided by By Christy Denney
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F and spray a 9 x 13 baking dish with cooking spray.
- In a medium bowl whisk the eggs and salt. Spray a large skillet with cooking spray and add the egg mixture. Cook until almost firm.
- While the eggs are cooking, brown the chorizo and red bell pepper in a large skillet, crumbling the chorizo as you cook it. Cook until brown. Remove mixture to a separate plate with a slotted spoon and set aside. Drain drippings leaving about 1 tablespoon in the pan.
- Add the hash browns to the pan and cook according to package directions. Remove from pan and set aside.
- To assemble the enchiladas, fill the tortillas evenly with the eggs, chorizo mixture, hashbrowns, and 1 1/2 cups of the cheese. Roll tightly and place seam down in the prepared dish.
- In a small bowl add the enchiladas sauce and cream. Whisk to combine. Pour over the enchiladas making sure to cover all of them. Sprinkle with remaining 3/4 cup cheese. Cover with foil and bake for 30 minutes. Remove foil after 20 minutes so the cheese can melt and brown.
- Top with the bacon and other desired toppings such as sour cream, green onions, or salsa.
Nutrition Facts : Calories 590, Carbohydrate 28 g, Cholesterol 365 mg, Fat 4, Fiber 1 g, Protein 28 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 4 g, TransFat 1/2 g
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