Breakfast Enchiladas
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-5 1x
Ingredients
Scale
- 1 pound chorizo
- 12 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 10–12 Siete Foods cassava tortillas
- 8oz enchilada sauce
- 1 jar Siete Foods queso (I used blanco, but you could use nacho, as well)
- 1 jalapeño, thinly sliced
- 1 green onion, thinly sliced
- handful of cilantro leaves
Instructions
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
- Once the dish is filled with all the wrapped tortillas, place in the oven to bake for 20 minutes.
- 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!
Find it online: https://paleomg.com/breakfast-enchiladas/