Enchiladas are a personal favorite, and something that checks a lot of boxes in my current phase of life. Relatively simple? Yes. Can I make it hours in advance? Yes. Will everyone in my family eat it? Yes. Does it require me to cook large amounts of raw meat? No. At this stage in my pregnancy, the last thing I want to handle is raw chicken or beef, I cannot stand the smell.
The proteins in these enchiladas are chorizo and eggs. Easy to prepare, lighting fast to cook, and using the chorizo, they are essentially pre seasoned! Using these proteins also make them a tasty dinner or breakfast, and I love a meal prep meal that can do both.
This recipe is also a choose your own adventure situation. Not a fan of chorizo? You can use breakfast sausage. You can used canned enchilada sauce or homemade. Store-bought tortillas, fresh or even homemade. (I personally have not mastered homemade tortillas yet). This meal is easily gluten free, just double checking the sauce and chorizo to ensure they do not have gluten. Use up whatever cheese you have in your fridge. You could also add diced peppers, onions and spinach to up the veggies in this dish and make it a complete meal.
So think of this recipe as a baseline. Make the enchilada recipe as written or use it as a foundation to use up whatever is left in your fridge. Cater to your likes/or allergens, it really can be whatever you need it to be.
Chorizo and Egg Enchiladas
A filling and simple recipe that pulls double duty as both a make ahead breakfast recipe or make ahead dinner recipe. Spicy chorizo, potatoes and egg make the delicious filling, rolled into corn tortillas and covered in enchilada sauce. Topped with shredded cheese and baked, this is a meal everyone in the family is sure to love.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 2 9×9 pans or 1 13×9 pan 1x
- Category: Make Ahead Meals
Ingredients
- 3 medium sized white potatoes (baked)
- 8 Eggs
- 9 oz chorizo
- 2 10 ounce cans Enchilada Sauce
- 1 packages 30 count corn tortillas
- 2 cups shredded cheese ( I like Monterey jack and Cheddar!)
- Spray oil
- Diced avocado, tomato, cilantro and sour cream for serving.
Instructions
Preheat the oven to 350F. If you have not already baked your potatoes, you can microwave them! First, wash your potatoes well. Dry with a towel and then evenly poke the potatoes with a fork, making sure to prick all sides. Place on a plate or paper towel and microwave for 4 or so minutes, until done. This can be done in advance and potatoes placed in the fridge until ready to cook.
Make the Filling
In a large pan, unwrap your chorizo and brown on medium high until cooked through. While waiting for the chorizo to cook, dice the potatoes into 1/2 inch cubes. Add the diced potatoes to the pan and mix together, reduce the heat to low.
In a bowl, crack all 8 eggs and whisk together, making sure all yolks are broken and the eggs are a yellow color. The pan should have a good amount of grease in it from the chorizo, but if you are using cast iron or stainless steel, you may need to add a little spray oil to dry spots. With the heat on low, add the eggs to the same pan that has the chorizo and potatoes. Scramble the eggs in the pan by gently stirring the eggs into all of the other ingredients, until eggs are all cooked through.
Build the Enchiladas
In a medium sized dish that can fit a whole tortilla, pour about half of one can of enchilada sauce. Take one tortilla and gently place into the sauce, covering completely on both sides with enchilada sauce. In a 9×9 baking dish, place the tortilla completely flat. Using a spoon, gently add 2-3 tablespoons of filling. there should be enough filling that when you roll the enchilada, it is full but the tortilla does not break. Roll the tortilla up and tuck on one side of the pan. Repeat until your pan is full of tortillas.You will have to refill your tortilla sauce dish at some point. I think I used a little over 1 can. This recipe makes 2 9×9 pans, or one 13×9 pan.
Once your pan is full of rolled tortillas, pour the remaining enchilada sauce on top of the tortillas to your desired saturation. Top with shredded cheese.
If you are prepping these for later, you can stop now. cover with a layer of aluminum foil, and place in the freezer for long term storage or fridge for later in the day or next day.
Bake the Enchiladas
Place the pan of enchiladas on to a baking sheet. Cover the enchiladas with aluminum foil and bake for approximately 20 minutes, until the cheese has melted and the sauce is bubbling. Serve immediately with diced tomatoes, avocado, sour cream, salsa or guacamole.
Notes
- These enchiladas will keep in the fridge for up to 4 days.
- I like this as a make ahead breakfast. I make a pan, and then portion into glass Tupperware for my husband to microwave before work. Microwave for 1.5 minutes, or until warmed through.
- These freeze and reheat really well. If reheating from frozen, you can place the frozen enchiladas, still covered in foil, on a baking sheet and bake at 250 for 45 minutes, or until warmed through. It make take longer depending on pan size/ your oven.
