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Breakfast Enchiladas

Draped in gooey cheese and a savory sauce, these enchiladas are a popular option at any holiday brunch. Chorizo gives the hearty filling a Southwestern kick. —Tahnia Fox, Trenton, Michigan

8 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

1/2 pound uncooked chorizo or spicy pork sausage
1 small onion, finely chopped
1/2 medium green pepper, finely chopped
2 teaspoons butter
6 eggs, beaten
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded pepper Jack cheese, divided
2 cans (10 ounces each) enchilada sauce, divided
8 flour tortillas (8 inches), room temperature
1 green onion, finely chopped

Directions

Crumble chorizo into a large skillet; add onion and green pepper.
Cook over medium heat for 6-8 minutes or until sausage is fully
cooked; drain.
In another skillet, heat butter over medium heat. Add eggs; cook and
stir until almost set. Remove from the heat; stir in the chorizo
mixture and 1/3 cup of each cheese.
Spread 1/2 cup enchilada sauce into a greased 13-in. x 9-in. baking
dish. Spread 2 tablespoons enchilada sauce over each tortilla; place
2 tablespoons egg mixture down the center. Roll up and place seam
side down in prepared dish.
Pour remaining enchilada sauce over the top; sprinkle with remaining
cheeses.
Bake, uncovered, at 350° for 25-30 minutes or until heated

2 of 2

Breakfast Enchiladas (continued)

Directions (continued)

through. Sprinkle with green onion. Yield: 8 servings.

Nutrition Facts: 1 enchilada equals 409 calories, 23 g fat (9 g saturated fat), 209 mg cholesterol, 1,177 mg sodium, 32 g carbohydrate, 1 g fiber, 21 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.