Breakfast Enchiladas Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.
• Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.
• Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Place the chorizo and onion in a large nonstick skillet over medium-high heat, then fry until browned and cooked through, 8 to 10 minutes. Remove to a plate and set aside.
• Beat together the eggs, sour cream, salt, pepper and paprika in a bowl. Add the butter to the skillet and allow to melt, then add the egg mixture and scramble the eggs until light and fluffy, 3 to 4 minutes. Remove the skillet from the heat and set aside.
• Grab a 9-by-13-inch baking dish and add half of a can of the enchilada sauce to the dish and the other half to a bowl. One at a time, dip each tortilla into the sauce in the bowl. Set the sauce-soaked tortilla on a plate. Spoon on approximately 2 tablespoons each of the chorizo mixture and the eggs. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas and pour the other can of enchilada sauce over the top. End with a generous covering of the cheese.
• Bake until the cheese has melted and the sauce is bubbling, 12 to 14 minutes. Let sit for 8 to 10 minutes, then serve the enchiladas with the toppings on the side.

Steps:

• Spray a large (9x13) baking dish with cooking spray and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
• In a bowl, mix the cooked sausage, scrambled eggs, 1 cup of shredded cheese, and a pinch of salt and pepper. Add roughly 1/4 cup of the mixture to each tortilla, then gently roll them and place in the baking dish. The bottom edge of each roll should be on the bottom of the dish so that the tortilla won't unroll while baking. Fill the baking dish with rolled tortillas.
• Pour enchilada sauce evenly over the tortillas. Add the remaining cup of cheese. Place in the oven and bake for about 25 minutes.
• Allow the dish to cool for 5 minutes before serving.

Steps:

• 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 through. Sprinkle with green onion.