Breakfast Enchiladas




  1. Preheat oven to 350 degrees F. 
  2. Cook chorizo in a non-stick pan over medium heat, breaking into small pieces, until no pink remains. Once fully cooked, remove and set aside.
  3. Leave some fat behind in the pan to cook the eggs and turn the heat down to low. Crack the eggs into a bowl, add salt and garlic powder, then whisk until combined. Pour eggs into the greased pan then use a spatula to move the eggs around frequently, until cooked through. Remove from heat then set aside.
  4. Pour 1/2 of the enchilada sauce into a shallow wide bowl. Use a brush to brush the bottom of a 9×12 ceramic baking dish with some of the enchilada sauce. Heat the tortillas up slightly in the microwave for about 20 seconds to keep from cracking when you roll them.
  5. Now to build each enchilada – dip each tortilla in the enchilada sauce, coating both side, lie flight in the baking dish then add about 1-2 tablespoons of chorizo to the middle of the tortilla, top with 1-2 tablespoons of eggs, then 1-2 tablespoons of queso. Then carefully roll then tortilla tightly. Repeat with all the tortillas, chorizo, and eggs (leaving behind some chorizo to go on top. 
  6. Once the dish is filled with all the wrapped tortillas, place in the oven to bake for 20 minutes.
  7. When the dish is almost done baking, reheat some of the extra chorizo in the pan then heat up the queso (in a saucepan or microwave). Top the enchiladas with a few spoonfuls of the queso, then chorizo, then garnish with jalapeño, green onion, and cilantro leaves before serving immediately!

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