Hot Eats and Cool Reads: Cheesy Chorizo and Egg Breakfast Enchiladas

May 2, 2022

Cheesy Chorizo and Egg Breakfast Enchiladas

These Cheesy Chorizo and Egg Breakfast Enchiladas are a hearty, simple and delicious breakfast or brunch idea! Also great with regular breakfast sausage or use your favorite cheese for the homemade cheese sauce!


white pan with baked enchiladas.


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enchiladas on a white plate with tomato garnish.


If you're looking for a hearty and filling breakfast, you'll want to give these wonderful enchiladas a try!

Flour tortillas stuffed with spicy chorizo and scrambled eggs, then smothered with a rich and delicious homemade cheese sauce! If the cheese sauce wasn't already enough, we went ahead and sprinkled more cheese on top!

This is a great meal for a family and if you don't have time to make it for breakfast, give it a try for dinner! We serve hash browns on the side for breakfast and Mexican rice on the side for dinner.

This recipe works really well halved, if you have a smaller family. We really don't like leftover enchiladas at our house, so we rarely make a full batch. Either way, it's a great meal option that's affordable and tasty!


Keep scrolling for tips, process photos, additional enchilada recipes and more! 


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What are the ingredients in this recipe?


recipe ingredients displayed on a gray background.


  • butter
  • flour
  • milk
  • Colby Jack cheese
  • green chiles
  • chorizo
  • eggs
  • salt
  • black pepper
  • flour tortillas
  • Monterey Jack cheese
  • roma tomatoes
  • cilantro


How to make:


collage of the cooking process photos.


Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:

  • We prefer to use freshly shredded cheese for the sauce, but you can also use pre-shredded cheese. Freshly shredded provides a better melt and consistency.


baked enchiladas in a white baking dish.


More enchilada recipes you might like:



You can add or substitute with these ingredients:


  • regular breakfast sausage instead of chorizo
  • cheddar or pepper jack cheese instead of monterey jack or colby jack
  • add rinsed canned black beans
  • add chopped cilantro to the scrambled eggs


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enchiladas on a white plate with pan of enchiladas in the background.


Our favorite kitchen supplies used with this recipe:



I hope you enjoy this recipe as much as we did!


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cut open enchilada on a white plate.
Yield 8 servings
Author Hot Eats and Cool Reads
Prep time
10 Min
Cook time
50 Min
Total time
1 Hour

Cheesy Chorizo Breakfast Enchiladas

Ingredients

  • For the cheese sauce:
  • ⅓ cup butter
  • ⅓ cup all purpose flour
  • 3 cups milk
  • 2 cups freshly shredded Colby Jack cheese
  • 1 - 4 ounce can chopped green chiles
  • For the enchiladas:
  • 1 - 16 ounce package chorizo
  • 2 tablespoons butter
  • 14 large eggs, well beaten
  • salt and black pepper, to taste
  • 8 (8 inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 2 diced roma tomatoes
  • 2 tablespoons freshly chopped cilantro

Instructions

  1. To prepare the cheese sauce: In a large saucepan over medium high heat, melt the butter. Add the flour, whisking constantly until smooth. When the flour begins to bubble, slowly add the milk. Stir constantly until the milk begins to thicken. Add the cheese and stir until completely melted. Stir in the green chilies. Set aside.
  2. Preheat the oven to 350 degrees F. Prepare a 9 x 13 baking dish with nonstick cooking spray.
  3. In a large skillet over medium high heat, brown the chorizo, crumbling as it cooks. Remove the chorizo from the skillet and drain on paper towel. Wipe to remove any excess grease.
  4. Place the butter in the skillet to melt. Add the eggs to the skillet and season with salt and black pepper as desired. Continue cooking over medium heat, stirring often, until the eggs are set.
  5. Return the chorizo to the skillet with the eggs. Stir in about 1 cup of the cheese sauce.
  6. Divide the egg mixture between the eight tortillas and roll up. Place the enchiladas into the prepared baking dish with the seam side down.
  7. Pour the remaining cheese sauce over the enchiladas and top with the Monterey Jack cheese.
  8. Bake for 30 minutes or until the enchiladas begin to brown slightly on the top.
  9. Garnish with diced tomatoes and chopped cilantro.

Notes

We prefer to use freshly shredded cheese for the sauce, but you can also use pre-shredded cheese. Freshly shredded provides a better melt and consistency.


Leftovers can be store in an air tight container in the refrigerator for up to three days.

Nutrition Facts

Calories

715.52

Fat

50.46

Sat. Fat

25.51

Carbs

25.58

Fiber

1.53

Net carbs

24.07

Sugar

6.47

Protein

37.31

Sodium

1477.9

Cholesterol

402.94

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.




pan of enchiladas on a gray background with text overlay.


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