Breakfast Enchiladas

Enchiladas are perfect for lunch or dinner—but did you know they're great for breakfast, too? Here flour tortillas are stuffed with fresh, fluffy scrambled eggs and spicy Mexican chorizo, and smothered in cheese and red enchilada sauce. It's truly one of the best Tex-Mex recipes and the perfect make-ahead breakfast casserole rolled into one! The big time-saver here? Store-bought enchilada sauce. Of course you could make your own enchilada sauce, but there are so many great varieties available at the grocery store, so just pick your favorite and get cooking!

What do you serve breakfast enchiladas with?

These cheesy enchiladas beg for fresh toppings like tomato, jalapeño, avocado, and green onion. Pico de gallo, salsa, or your favorite hot sauce would be delicious too. To serve alongside, think potatoes. A crispy potato galette would be make for a wow-worthy brunch, but Ree Drummond's simple breakfast potatoes are a scrumptious addition, too.

What's the difference between Mexican chorizo and Spanish chorizo?

Here's the difference in comparing Mexican chorizo vs. Spanish chorizo: Mexican chorizo is uncured, fresh sausage (like Italian or breakfast sausage). It's made with ground pork, paprika, and dried ground chillies. You'll find it either as links or loose (like ground beef or turkey) with the other refrigerated sausages. Spanish chorizo is cured and dried, like hard salami. You'll find it with the other cured meats, usually in the deli.

Do enchiladas taste better with corn tortillas or flour tortillas?

The answer to this is personal! Use your preference. Flour tortillas tend to hold together better than corn tortillas, but if you like corn best, use those. If using corn tortillas, try this: Fry each tortilla in oil for a few seconds before rolling them up with the filling. This will make the tortillas soft, more pliable, and less likely to crumble. You're not looking for the tortillas to crisp up, so just fry for about 10 seconds per side.

What is in enchilada sauce?

Store-bought brands vary, but generally enchilada sauce is a combination of toasted red chillies blended with water, spices, vinegar, and tomatoes. Using store-bought lets you skip toasting, seeding, soaking, and blending the chillies at home.

Should enchiladas be covered when baking?

Generally, enchiladas do not need to be covered when baking, since the filling is already cooked, the time baking in the oven helps meld the enchiladas together and gives them a nice melted and crisp cheesy crust.