- Level: Easy
- Total: 1 hr 10 min (includes resting time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 406
- Total Fat
- 24 g
- Saturated Fat
- 10 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 19 g
- Cholesterol
- 229 mg
- Sodium
- 1126 mg
When Ree was a girl, her mom used to make enchiladas. Ree has taken her recipe and turned it into a brunch dish, using chorizo, eggs and jalapeño cream cheese. There are also a couple of crafty shortcuts: store-bought enchilada sauce and salsa verde.
- Level: Easy
- Total: 1 hr 10 min (includes resting time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 406
- Total Fat
- 24 g
- Saturated Fat
- 10 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 19 g
- Cholesterol
- 229 mg
- Sodium
- 1126 mg
Ingredients
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Directions
- Cook the chorizo with the onion and poblano in a medium skillet over medium heat until the chorizo is cooked through, 4 to 5 minutes. Remove to a bowl.
- Add the eggs to the skillet and scramble, seasoning with the salt and pepper, 3 to 4 minutes. Remove the skillet from the heat. With a slotted spoon, add the chorizo to the eggs and set aside.
- Add the salsa verde to the bottom of a 9-by-13-inch baking dish. Lay a tortilla flat on a work surface and spread 1 teaspoon cream cheese down the center. Top with 2 heaping tablespoons of the egg mixture. Roll the tortilla and put it seam-side down in the baking dish. Repeat with the remainder of the tortillas, cream cheese and egg mixture. Evenly pour over the enchilada sauce and top with the pepper jack cheese. Cover with foil. (At this point, if making ahead, you can refrigerate until ready to bake, for up to 12 hours.)
- To cook, preheat the oven to 350 degrees F.
- Bake, covered, for 20 minutes. Remove the foil and continue to bake until the cheese is melted and the edges are bubbly, 20 minutes more.
- Let the enchiladas rest for 5 minutes, then top with the tomato, cilantro leaves and avocado. Serve.
