- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 812
- Total Fat
- 54 g
- Saturated Fat
- 25 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 8 g
- Sugar
- 14 g
- Protein
- 36 g
- Cholesterol
- 305 mg
- Sodium
- 2592 mg
Breakfast enchiladas are not just for breakfast; Ree also loves to serve them at her brunch parties. They can be prepared in advance and placed on a buffet table, ready for guests to help themselves.
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 812
- Total Fat
- 54 g
- Saturated Fat
- 25 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 8 g
- Sugar
- 14 g
- Protein
- 36 g
- Cholesterol
- 305 mg
- Sodium
- 2592 mg
Ingredients
Toppings:
Directions
- Preheat the oven to 400 degrees F.
- Place the chorizo and onion in a large nonstick skillet over medium-high heat, then fry until browned and cooked through, 8 to 10 minutes. Remove to a plate and set aside.
- Beat together the eggs, sour cream, salt, pepper and paprika in a bowl. Add the butter to the skillet and allow to melt, then add the egg mixture and scramble the eggs until light and fluffy, 3 to 4 minutes. Remove the skillet from the heat and set aside.
- Grab a 9-by-13-inch baking dish and add half of a can of the enchilada sauce to the dish and the other half to a bowl. One at a time, dip each tortilla into the sauce in the bowl. Set the sauce-soaked tortilla on a plate. Spoon on approximately 2 tablespoons each of the chorizo mixture and the eggs. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas and pour the other can of enchilada sauce over the top. End with a generous covering of the cheese.
- Bake until the cheese has melted and the sauce is bubbling, 12 to 14 minutes. Let sit for 8 to 10 minutes, then serve the enchiladas with the cilantro, salsa and sour cream on the side.
