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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Draped in gooey cheese and a savory sauce, these enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a Southwestern kick. âTahnia Fox, Trenton, Michigan Ingredients:
1/2 pound uncooked chorizo or spicy pork johnsonville® hot ground sausage |
1 small onion, finely chopped |
1/2 medium green pepper, finely chopped |
2 teaspoons butter |
6 eggs, beaten |
3/4 cup shredded cheddar cheese, divided |
3/4 cup shredded pepper jack cheese, divided |
2 cans (10 ounces each) enchilada sauce, divided |
8 flour tortillas (8 inches), room temperature |
1 green onion, finely chopped |
Directions:
1. Crumble chorizo into a large skillet; add onion and green pepper. Cook over medium heat for 6-8 minutes or until sausage is fully cooked; drain.
2. In another skillet, heat butter over medium heat. Add eggs; cook and stir until almost set. Remove from the heat; stir in the chorizo mixture and 1/3 cup of each cheese.
3. Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking dish. Spread 2 tablespoons enchilada sauce over each tortilla; place 2 tablespoons egg mixture down the center. Roll up and place seam side down in prepared dish.
4. Pour remaining enchilada sauce over the top; sprinkle with remaining cheeses.
5. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with green onion. Yield: 8 servings.
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