Breakfast enchiladas in flour tortillas with egg-chorizo filling, green enchilada sauce, and melted cheese

Breakfast Enchiladas for the Crew

Name: Breakfast Enchiladas for the Crew
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10 servings
Cuisine: American
Ingredients: 16 large eggs; 1 1/2 lb Mexican chorizo; 2 cups shredded Monterey Jack; 14 8-inch flour tortillas; 3 cups green enchilada sauce; 1/2 cup sour cream; 1 cup cotija or feta; 1/2 cup cilantro

Rolled tortillas stuffed with eggs and chorizo under green chili sauce.

Prep: 25 min
Cook: 35 min
Serves 10
Difficulty: medium

Corn tortillas rolled with scrambled eggs and sausage, smothered in enchilada sauce and cheese, baked until bubbling. Cut squares from a casserole dish — pure hall comfort.

785Cal

41gProtein

37gCarbs

53gFat

Ingredients

16 large eggs
1 1/2 lb Mexican chorizo
2 cups shredded Monterey Jack
14 8-inch flour tortillas
3 cups green enchilada sauce
1/2 cup sour cream
1 cup cotija or feta
1/2 cup cilantro

Instructions

Heat the oven: Heat oven to 375°F. Grease a deep 9x13 baking dish, or two smaller baking dishes. Warm tortillas in a dry skillet or wrapped in foil so they roll without tearing.
Cook the filling: Brown chorizo in a large skillet, drain fat, then add soft-scrambled eggs and half the Jack cheese. Mix gently—the eggs should stay fluffy, not mashed.
Roll the enchiladas: Spread a thin layer of sauce in the pan. Fill each tortilla with a generous scoop of filling, roll tight, and place seam-side down in a snug single layer.
Sauce and cheese: Pour remaining sauce evenly over the rolls. Top with remaining Jack and cotija. Cover with foil for the first half of baking to keep tortillas soft.
Bake and rest: Bake covered 20 minutes, uncover, and bake 10 more until sauce bubbles at the edges. Rest 10 minutes before cutting into portions so slices hold on the plate.

Station workflow

Set up a rolling station with warm tortillas, filling bowl, and sauced pan ready before scrambling eggs.
One cook rolls while another manages sauce and oven timing—don't let rolled enchiladas sit dry on the counter.
Garnish with cilantro and lime at the line; hold extra sauce warm for second passes.

Cleanup

Soak the chorizo skillet immediately with hot water and a drop of dish soap to cut grease before it sets.
Scrape baked-on cheese from the 9x13 while still warm using a plastic scraper, not a metal blade on glass.

Leftovers

Portion enchiladas into containers with extra sauce on top; reheat covered at 325°F until steaming in the center.
Chop leftovers into a breakfast burrito filling with scrambled eggs and hot sauce for handheld service.