Spicy Chorizo Breakfast Enchiladas

I absolutely love Mexican food so this recipe is close to my heart. It will tickle your taste buds with the spicy chorizo, the sharpness of the cheddar jack cheese, and the tanginess of Salsa Verde. It is also a very filling recipe with the use of potatoes and eggs. Be prepared to feed a lot of people and have leftovers for a snack. You will need my 5 -Minute Pico de Gallo recipe and Roasted Tomatillo Salsa Verde recipe, but feel free to buy your own if you don't have time. Either way, the recipe if sure to be flavor packed.


#enchiladas #breakfastideas #brunchideas #brunchtime #salsaverde #picodegallo


Ingredients

(Serves 6-8 people)


Meat & Protein

1 lb. Chorizo

Veg. Option: Vegan Chorizo

5 Eggs, large


Produce

Red Bell Pepper, diced

1 White Onions, diced

4-5 Red Potatoes, cubed

3 Green Onions, sliced


Baking & Spices

1 tsp Salt

1 tsp Cracked Black Pepper

1 tsp of Garlic Powder

2 tsp of Taco Seasoning

1 tsp Cayenne Pepper


Oils & Vinegars

2 tbsp Canola or Vegetable Oil


Dairy

2 cups Half & Half

1⁄4 Cup + 3 tbsp. Butter, melted

1 1⁄2 cup Cheddar Jack Cheese


Condiments

Salsa Verde

Pico de Gallo


Breads & Grain

8-10 8” Tortillas

1 tbsp All-Purpose Flour


Directions

  1. Wash vegetables & prep them by cutting the potatoes into small cubes, dicing the White Onions, dicing the Red Bell Pepper, and dicing the White Onions.

  2. Heat a large cast iron skillet and add 2 tbsp of Canola or Vegetable Oil. Add the cubed Red Potatoes.

  3. Season with 1⁄2 tsp of Salt, 1 tsp of Cracked Black Pepper, 2 tsps of Taco Seasoning, and 1 tsp of Garlic Powder. Cook for 5 minutes. Stir constantly.

  4. Add in White Onions and Red Bell Pepper, and Jalapenos. Cook for another 2-3 minutes until the onions begin to turn translucent. Add in ground Chorizo (or vegan Chorizo). Constantly stir and cook for another 5 minutes or until the meat is browned. Set aside and let cool.

  5. Pre-heat the oven to 350 degrees. Mix the Chorizo filling with 1 1⁄2 cups of Cheddar Jack Cheese. Fill the 8” tortillas, roll, and place in a rectangular Pirex dish.

  6. In a medium-sized mixing bowl, whisk 5 eggs, 2 cups of Half & Half, 1⁄2 tsp of Salt, 1 tsp of Cayenne Pepper, 1 tbsp of All-Purpose Flour, and 1/4 cup of Salsa Verde. Pour the Mixture over the rolled Tortillas, cover with foil, and bake for 30 minutes. Tip: If you want to reduce the amount of spiciness, do not use the Cayenne Pepper.

  7. Remove the dish from the oven and top with the rest of the Cheddar Jack Cheese. Bake without the foil on for another 12 minutes or until the cheese is melted and the eggs are set. Serve topped with Salsa Verde, Pico de Gallo and Green Onions. Tip: If you have granite countertops, DO NOT place hot Pirex dish on it right out of the oven. It will bust. Use a pot trivet.

Now you have something cooked from the SOUL. Serve it to the CULTURE!


#TheChroniclesoftheCastIromChef

@The_Cast_Iron_Chef

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