Filled with spicy chorizo sausage, scrambled eggs, potatoes, poblano peppers and black beans, these breakfast enchiladas are topped with an ancho chile verde sauce and lots of melted cheese. After eating this spicy south-of-the-border breakfast, you’ll never want to go back to frozen breakfast burritos again.
If I haven’t said so before, I’ll say it now—brunch is my favorite meal of the day. It’s the one meal of the day where anything goes and you can truly eat (and drink) whatever your heart desires. I love how somehow, we as a society, have decided that eating chocolate cake for breakfast is a big no-no. Yet, somehow Cheesecake-stuffed chocolate chip french toast topped with whipped cream and caramel is part of a balanced breakfast. The world is a very confusing albeit delicious place.
While I love a good sweet plate of french toast once in a while, I typically lean savory at brunch. Eggs Benedict, avocado toast, biscuits an gravy or lox and bagels are some of my go-to’s when I’m out at brunch. I also love a good breakfast burrito filled with lots of spicy peppers, potatoes and meat, like chicken or chorizo. Basically, any opportunity to add spice to a meal I’ll take.
Which leads me to these breakfast enchiladas. With Cinco de Mayo just around the corner, I wanted to share something that would allow all celebrating to break out the Margaritas early. I love these breakfast enchiladas because they’re easy to make and can be prepped the night before. This recipe also makes a lot, so they’re a great option if you’re serving a large group for brunch.
In my recipe, I include spicy chorizo, potatoes, scrambled eggs, black beans, corn, poblano peppers and onions, but feel free to change up the filling to suit your tastes. Shredded chicken would also be delicious or sliced portobello peppers if you want to make these vegetarian.
My favorite part about these enchiladas is the sauce. It’s technically a tomatillo-based verde sauce, but the addition of dried ancho chiles gives it a lovely roasted flavor. I use to be really intimidated by dried chiles at the grocery store but after using them in a number of recipes, I’ve realized they’re nothing to be afraid of. I love adding them to recipes I’m working on where I want to add some depth and smokiness.
Last is the cheese. I used a blend of Chihuahua and Monterey Jack cheese but any blend of Mexican cheeses will work. I also tend to like my enchiladas to be dryer on the inside rather than super “goopy” so I only put cheese on top of the enchiladas while they bake rather than mixed into the filling. If you like more moisture inside your enchiladas, feel free to add a little cheese to the filling or even a few tablespoons of refried beans. Just like brunch, these enchiladas really don’t have any rules.
Garnish these with fresh tomato, salsa, homemade queso, diced onion or chopped lettuce or spinach. Basically, whatever you would enjoy on a taco, you could serve with these. I like to garnish mine breakfast enchiladas with sour cream, sliced avocado, fresh slices of jalapeños and lots of cilantro. The only thing I love more than brunch is cilantro which I know is a controversial ingredient. I personally cannot get enough of it but I know some people think it tastes like soap. What about you? Are you a cilantro lover or hater?
However you choose to enjoy these breakfast enchiladas, I hope you find them delicious! They’ve become one of my favorite brunch recipes to make when I’m entertaining because they’re always a crowd-pleaser. Although, maybe their popularity is only due to the fact that they’re usually served alongside a pitcher of Margaritas? Oh well, as I said, brunch is the meal with no rules, right?!
If you try out this recipe, please give it a rating and don’t forget to tag me on social media. It’s @frydaeblog and #frydaeblog absolutely everywhere. As always, thank you so much for stopping by and have a wonderful Cinco de Mayo weekend!
- 1 pound ground chorizo sausage, (or removed from casings)
- 1 cup canned black beans, (rinsed and drained)
- 1.5 cups russet potatoes, (diced)
- 1 small white onion, (sliced)
- 1 large poblano pepper, (sliced)
- 1/2 cup corn kernels, (fresh or frozen)
- 1 jalapeno, (diced)
- 1/2 cup milk
- 8 large eggs
- 8-10 large flour tortillas
- 1.5 cups Chihuahua cheese, (or Monterey Jack)
Ancho Chile Verde Sauce
- 1 small onion, (diced)
- 1 dried ancho chile, (stem and seeds removed)
- 1/4 cup green chiles, (about 1/2 can)
- 2 cloves garlic, (minced)
- 1 jalapeno, (diced)
- 1 cup chicken stock
- 4 tomatillos, (husked and rinsed)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro
Make Ancho Chile Verde Sauce
- In a saucepan over medium heat, add diced onion, minced garlic and olive oil. Saute until fragrant and onions are translucent. Next, add the green chiles, dried ancho chile, jalapeno and tomatillos. Stir to combine and then add 1 cup of chicken stock.Bring to a boil and then reduce heat to low. Season with salt and pepper and then let the sauce simmer for 10-15 minutes. Remove from heat to cool slightly and then pour into a blender or food processor. Add cilantro and lime juice and puree until smooth. Set sauce aside until ready to assemble the enchiladas.
- Preheat oven to 350°F.In a large skillet over medium heat, add chorizo and brown until fully cooked. Remove from pan and set aside.Return the skillet to your cooktop, over medium-high heat, and add diced potatoes and saute until they begin to brown. Add sliced onion and poblano pepper and saute until softened and they begin to char. Meanwhile, in a mixing bowl, whisk together eggs and milk. Season with salt and pepper, to taste, and then pour into a clean preheated skillet over medium heat. As the eggs begin to set, begin to stir and fold the eggs occasionally forming large curds of egg. Continue to cook until eggs have fully set and no liquid egg remains. Once eggs are cooked, add them to the potato, peppers and onion mixture. Stir to combine and then add black beans, corn kernels, diced jalapeno, and the cooked chorizo to the skillet. Fold all the filling ingredients together and then remove from heat.To assemble the enchiladas, pour a few tablespoons of the prepared enchilada sauce into the bottom of a greased 9×13 baking dish. Spread out into an even layer.Next, take a single tortilla and add two generous scoops of filling to the center in a neat row. Gently, yet tightly, roll the tortilla up and then place seam side down in prepared baking dish. Repeat with each tortilla until no filling remains. You should be able to fill about 10, 8-inch tortillas.Once enchiladas are filled, pour the remaining enchilada sauce over the rolled tortillas. Spread evenly with a spatula and then sprinkle with 1 1/2 cups of Chihuahua (or Monterey Jack) cheese.Cover baking dish with foil and place into a preheated 350°F oven for 20 minutes. After 20 minutes, remove foil and let cook for an additional 10 minutes—or until cheese is fully melted and bubbly. Remove from oven and let stand for 5 minutes before serving.To serve, garnish enchiladas with sour cream, avocado, jalapenos and other favorite taco toppings. Serve warm and enjoy.