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Chorizo Spinach Breakfast Enchiladas

Preparation 15 Serves 6     adjust servings

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.

Ingredients

  • 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

Instructions

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.

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