Enchiladas are totally acceptable breakfast food
This tasty enchilada is loaded with Mexican breakfast essentials and completely acceptable for breakfast time.
One of my favorite foods is Mexican food. Anything Mexican, to be exact. Here I took the concept of a regular enchilada and made it breakfast worthy. This version is filled with chorizo sausage, diced onions and peppers and topped with an egg I cooked sunny side up. I like my food spicy, so I couldn't leave out the freshly sliced jalapeños and a good drizzle of hot sauce. If you don't like hot sauce, you can substitute with mild enchilada sauce.
Spicy breakfast enchiladas recipe
For the enchiladas
- 8 flour tortillas (I used fajita size)
- 1 tablespoon olive oil
- 1/2 pound chorizo sausage, crumbled
- 4 large red potatoes, diced finely
- 1/2 small sweet onion, diced finely
- 1 cup shredded cheddar cheese
For the topping
- 4 whole eggs
- Fresh sliced jalapeño peppers
- Diced red onions
- Thinly sliced green onions
- Fresh cilantro
- Hot sauce
- Preheat the oven to 350 degrees F, and spray a medium-size baking dish with nonstick cooking spray.
- In a large pan, add the olive oil and the crumbled chorizo. Cook the chorizo until its juices run clear and it is cooked completely.
- Once cooked, add in the potatoes and onions, and cook an additional 10 minutes or until the potatoes have begun to brown.
- Allow the potato mixture to cool slightly, and then divide it among the 8 tortillas. Roll up the tortillas, and place them seam side down in the baking dish.
- Cover with the shredded cheese, and bake 10 minutes or until the cheese has melted nicely. Remove from the oven.
- Heat a large frying pan over medium heat, and spray it with nonstick cooking spray.
- Crack the eggs into the pan. Cook for 3 to 4 minutes for sunny side up eggs.
- Divide the enchiladas among 4 plates, and gently top the enchiladas with the eggs.
- Garnish with the fresh toppings and hot sauce (or enchilada sauce), and serve immediately.