Cheesy Chorizo Breakfast Enchiladas: Spicy, Satisfying, and Made to Wake You Up
Loaded with spicy chorizo, scrambled eggs, and plenty of cheese, these cheesy chorizo breakfast enchiladas are the ultimate comfort food to kick off your day. Make them ahead or bake fresh—they’re perfect for brunch, meal prep, or a cozy breakfast-for-dinner treat.
Ingredients
- 1 lb chorizo sausage pork or turkey
- 6 large eggs
- 8 medium flour tortillas
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can 4 oz green chiles
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup sour cream
- ½ tsp smoked paprika
- Salt and black pepper to taste
Optional Add-ins:
- ½ cup black beans or diced bell peppers
- 1 tsp chipotle powder for more heat
- Chopped cilantro for garnish
Instructions
- Preheat Oven to 375°F.
- Cook the Chorizo in a large skillet over medium heat until browned. Drain excess grease.
- Sauté Onion & Garlic in the same pan until soft. Add green chiles and stir. Combine with chorizo.
- Scramble Eggs lightly in a separate pan—cook until just set.
- Assemble: Spoon chorizo mixture and eggs into each tortilla, top with cheese, roll up, and place seam-side down in a greased 9×13 baking dish.
- Make the Sauce: Whisk together heavy cream, sour cream, paprika, salt, and pepper. Pour over the enchiladas.
- Top with More Cheese and cover with foil.
- Bake for 25 minutes covered, then remove foil and bake another 5 minutes until golden and bubbly.
- Serve with: Avocado, hot sauce, or a fresh cilantro sprinkle.
Notes
Chef’s Secret Tips for Cheesy Chorizo Breakfast Enchiladas
- Use Fully Cooked Chorizo for Less Grease: Spanish-style or fully cooked Mexican chorizo saves you time and prevents a greasy filling. If using raw chorizo, drain it well before mixing.
- Scramble Eggs Lightly—They’ll Cook More in the Oven: Don’t overcook your eggs on the stovetop. Keep them soft and slightly underdone so they stay tender and fluffy once baked.
- Warm Tortillas Before Rolling: Microwave or pan-warm your tortillas so they don’t crack when rolled. A warm tortilla is easier to fold and won’t tear under pressure.
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that affect melt quality. Shredding fresh cheddar or Monterey Jack gives a silkier finish.
- Add Cream to the Sauce for Restaurant-Style Richness: A splash of heavy cream or sour cream in your enchilada sauce adds body and smooth texture. It also balances the spice from the chorizo.
- Make It Overnight-Ready: Assemble the enchiladas, cover them, and refrigerate overnight. In the morning, pour the sauce and bake—zero fuss, big payoff.
- Let Them Rest Before Slicing: Once out of the oven, give your enchiladas 5–10 minutes to settle. This prevents the cheese and filling from spilling out and helps slices hold together.
- Top with Fresh Garnish: A sprinkle of cilantro, chopped green onions, or a drizzle of hot sauce adds color, brightness, and the perfect flavor contrast to the rich filling.