In these Chorizo Spinach Breakfast Enchiladas, corn tortillas are stuffed with a mixture of scrambled eggs
, spinach, and chorizo sausage, then smothered in tasty salsa verde and monterey jack cheese.
We recently had a breakfast for dinner themed potluck/game night activity with a group of neighbor families. I love enchiladas, and have been wanting to make a pan to share with friends (because it is kind of hard for me and two little kids to eat through a whole pan on our own), but since we were doing breakfast for dinner, I decided to switch things up from my usual Chicken, Spinach, and Black Bean Enchiladas.
Rather than a typical enchilada, I thought it would be fun to try a breakfast enchilada recipe. I came up with the idea for these delicious Chorizo Spinach Breakfast Enchiladas. They were literally DEVOURED. Everyone was raving, begging for the recipe.
Chorizo Spinach Breakfast Enchiladas were the perfect accompaniment to fresh fruit, orange juice, and baked french toast. They balanced out all of the sweetness with a bit of savory. And they were surprisingly pretty easy to make.
First, you’ll make some scrambled eggs in a large nonstick skillet like this 11.75″ Blue Fry Pan, then add chopped spinach and cooked chorizo for extra flavor. After rolling the corn tortillas stuffed with the egg mixture, you’ll smother the entire pan of enchiladas with some salsa verde and monterey jack cheese.
You can use your favorite store-bought salsa verde to top the Chorizo Spinach Breakfast Enchiladas if you like. Or if you feel like making your own salsa verde, I highly recommend trying this recipe (my favorite!) for Easy Roasted Salsa Verde. It is really pretty easy to whip up!
After assembling, just bake in the oven until everything is heated through and the cheese is melty and bubbly. If you like extra green, you can garnish the whole pan with diced avocado and fresh cilantro after it has baked.
Chorizo Spinach Breakfast Enchiladas
Start your morning off savory! These delicious breakfast enchiladas bring together the mexi-inspired goodness of spicy chorizo, hearty eggs, creamy avocado and bright cilantro. So good.
- nonstick cooking spray
- 8 eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 5 ounces fresh spinach, chopped
- 1 tablespoon chopped cilantro
- 1 cup cooked chorizo sausage
- 10 enchilada sized corn tortillas
- 2 cups salsa verde
- 1 cup shredded Monterey jack cheese
- FOR GARNISH: cilantro leaves, diced avocado
Preheat oven to 375 degrees F. Grease a 9x13 baking pan with nonstick spray and set aside. In a medium bowl, such as a batter bowl, add the eggs, milk, salt and pepper. Beat with a wire whisk until well combined and frothy. In a large nonstick saute skillet, melt the butter over medium heat. When the butter is melted and the pan is how, add the beaten eggs, and scramble. Stir the spinach and chorizo into the scrambled eggs, and cook over low heat just until the spinach is wilted. Remove from heat. Wrap the tortillas, 5 at a time in a lightly dampened paper towel. Microwave for 20 second intervals, repeating as necessary, until the tortillas are soft and steamy. Alternatively, you can use a tortilla warmer. Repeat with remaining 5 tortillas. Divide the egg mixture between the 10 tortillas, about 1/4 - 1/3 cup of filling per tortilla, roll to secure, and place in the previously prepared pan. After rolling all of the tortillas, pour the salsa verde on top of the enchiladas and sprinkle with the cheese. Bake, covered with foil, at 375 degrees F for 20 - 30 minutes, or until heated through and cheese is melted.