Cheesy Breakfast Enchiladas
Ingredients
The filling
-
8
ounces
chorizo sausage
-
2
cups
frozen shredded hash browns
-
8
large
eggs, whisked with a splash of water
-
1
tablespoon
butter
-
1
bunch
green onions, chopped
-
1
cup
light sour cream
-
1
7-ounce can
green chilies, mild
-
1
10-ounce can
cream of mushroom soup
-
8
ounces
green enchilada sauce or green salsa
-
8
12-inch
tortillas
The toppings
-
1¼
cups
shredded cheddar cheese
-
1¼
cups
shredded pepper jack cheese
Instructions
- Brown the chorizo in a skillet over medium heat, then remove and drain on a paper towel.
- In the same skillet, cook the hash browns until crispy on both sides, then add to the chorizo.
- Melt butter in the skillet, scramble the eggs, and combine with the sausage and hash browns.
- In a separate bowl, whisk together the cream of mushroom soup, sour cream, enchilada sauce, chilies, and green onions, mixing in 1 cup with the egg mixture.
- Preheat the oven to 325°F.
- Fill each tortilla with about 1 cup of the egg mixture, roll, and place in a baking dish.
- Pour the remaining sauce over the enchiladas and sprinkle with cheese.
- Bake for 30-35 minutes until the cheese is melted and the sauce is bubbly, then let stand for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
25g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
200mg
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