Breakfast for 8

Chorizo Breakfast Enchiladas

Name: Chorizo Breakfast Enchiladas
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 8 oz chorizo sausage; 1 red bell pepper; 12 large eggs; 1/2 tsp salt; 2 cups frozen shredded hash browns; 8 old el paso soft flour tortillas; 2 1/4 cups shredded cheddar or mexican blend cheese; 1 can (10 oz) old el paso green enchilada sauce; 1/2 cup heavy cream; 6 oz bacon; optional toppings: sour cream

Chorizo, bacon, peppers, eggs, and hash browns fill tortillas with cheese before baking in creamy green sauce.

$2.38per serving $$

45 minstart to table

8servings

Mexican Budget Breakfasts

Ingredients

8 oz chorizo sausage
1 red bell pepper
12 large eggs
1/2 tsp salt
2 cups frozen shredded hash browns
8 old el paso soft flour tortillas
2 1/4 cups shredded cheddar or mexican blend cheese
1 can (10 oz) old el paso green enchilada sauce
1/2 cup heavy cream
6 oz bacon
optional toppings: sour cream

Steps

Heat the oven to 375 F and lightly oil a 9-by-13-inch baking dish.
Cook the bacon in a large skillet over medium heat until crisp, then add chorizo and diced pepper and cook until the chorizo reaches 160 F, about 8 minutes.
Cook the hash browns in the skillet for 6 minutes, stirring occasionally.
Whisk the eggs, cream, and salt, then cook them in the skillet until firm, about 5 minutes.
Fill each tortilla with eggs, hash browns, and some cheese, roll them, and place them seam-side down in the dish.
Pour the enchilada sauce over the tortillas, cover with remaining cheese, and bake for 18 to 20 minutes.

Main ingredient on sale this week? See what to make with bacon on sale.