Filled with spicy chorizo sausage, scrambled eggs, potatoes, poblano peppers and black beans, these 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.
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Course: Breakfast
Cuisine: Southwest
Servings: 6
Ingredients
1poundground chorizo sausage(or removed from casings)
1cupcanned black beans(rinsed and drained)
1.5cupsrusset potatoes(diced)
1smallwhite onion(sliced)
1largepoblano pepper(sliced)
1/2cupcorn kernels(fresh or frozen)
1jalapeno(diced)
1/2cupmilk
8largeeggs
8-10large flour tortillas
1.5cupsChihuahua cheese(or Monterey Jack)
Ancho Chile Verde Sauce
1smallonion(diced)
1dried ancho chile(stem and seeds removed)
1/4cupgreen chiles(about 1/2 can)
2clovesgarlic(minced)
1jalapeno(diced)
1cupchicken stock
4tomatillos(husked and rinsed)
1teaspoonsalt
1/2teaspoonpepper
1tablespoonlime juice
1tablespoonfresh cilantro
Instructions
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.
Make 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 9x13 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.