Chorizo Egg And Cheese Enchiladas Recipes

Steps:

• Preheat oven to 350° F and spray a 9 x 13 baking dish with cooking spray.
• In a medium bowl whisk the eggs and salt. Spray a large skillet with cooking spray and add the egg mixture. Cook until almost firm.
• While the eggs are cooking, brown the chorizo and red bell pepper in a large skillet, crumbling the chorizo as you cook it. Cook until brown. Remove mixture to a separate plate with a slotted spoon and set aside. Drain drippings leaving about 1 tablespoon in the pan.
• Add the hash browns to the pan and cook according to package directions. Remove from pan and set aside.
• To assemble the enchiladas, fill the tortillas evenly with the eggs, chorizo mixture, hashbrowns, and 1 1/2 cups of the cheese. Roll tightly and place seam down in the prepared dish.
• In a small bowl add the enchiladas sauce and cream. Whisk to combine. Pour over the enchiladas making sure to cover all of them. Sprinkle with remaining 3/4 cup cheese. Cover with foil and bake for 30 minutes. Remove foil after 20 minutes so the cheese can melt and brown.
• Top with the bacon and other desired toppings such as sour cream, green onions, or salsa.

Steps:

• Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
• Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

Steps:

• Remove chorizo from casings. In a large cast-iron or other heavy skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 6-8 minutes. Drain and return to pan., In a small bowl, whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon 1/2 cup egg mixture across center of each tortilla. Add toppings of your choice. Fold bottom and sides of tortilla over filling and roll up.

Steps:

• In a large pot over medium heat, boil the chiles in water for 15 minutes, or until soft. Drain. Put the softened chiles in a blender with 3 cups of fresh water; blend for 2 minutes. Pour mixture through a large mesh strainer and let the juice drip into a medium-sized glass bowl. In a medium-sized pot over medium heat, heat 2 tablespoons olive oil, strained chiles, and the remaining 1 cup of water; cook approximately 5 minutes. Once simmering, stir in the bay leaves, salt, bouillon, onion, garlic, and pepper. Let the mixture simmer for 5 to 10 minutes.
• In a small pan over medium-high heat, brown the chorizo, no added grease needed. Add the browned chorizo to chile sauce.
• In medium pan over medium heat, fry the corn tortillas, a few at a time, in the remaining 2 tablespoons olive oil. Let dry on paper towels.
• To serve, dip 1 tortilla in the chile sauce to cover, place on a plate, and top with the cheese. Repeat the procedure for the remaining 2 tortillas, stacking the tortillas on top of each other. Top each stack with chorizo. Repeat with the remaining tortillas.

Steps:

• Fry chorizos till crisp.
• In another pan melt butter saute onions and pepper till translucent.
• Scramble the eggs with water and add to pan with onions scramble till desired doneness.
• Season with salt and pepper.
• Warm tortillas in micro for a couple seconds.
• Place 1/4 cup cheese on each tortillas then place cooked chorizos evenly on cheese and place egg mixture on cheese.
• Roll up and serve with salsa and cilantro garnish.

Steps:

• SAUCE: wash and clean guajillo chiles from seeds and veins. Toast them in a dry skillet (cast iron is best) or griddle, over high heat just until soft and fragrant, about only 10 seconds on each side. (Caution: longer toast time make them bitter). Toast tomatoes until the skin is charred.
• Blend the toasted chiles and tomatoes in the blender or food processor with garlic, spices, some chicken stock and salt and freshly gound pepper to taste. Set aside.
• Heat the oil in a saucepan over high heat and saute the onion until lightly browned, about 5 minutes. Add the guajillo chiles sauce and chicken stock and bring to a boil. Reduce the heat and simmer for 20 more minutes until thickened and taste for salt season.
• ASSEMBLE ENCHILADAS: Preheat Oven to 350ºF. Saute chorizo and onion in a skillet over high heat, breaking up the meat until the meat is thoroughly cooked about 10 minutes.
• Stir in the potatoes and remove from the heat. Heat about 1 cup of oil in skillet. Use a pair of tongs and dip a tortilla in the oil for a few seconds until softened.
• Transfer to a plate atop a few layers of paper toweling to drain. Place 3 to 4 tablespoons of the filling on each tortilla and roll them up tightly.
• Spread about 1 cup of the guajillo sauce in the bottom of a large baking dish and place the enchiladas seam-side down in the dish.
• Cover with about 2 cups of the sauce and sprinkle with the shredded cheese.
• Bake in oven for 15 to 20 minutes until cheese is melted and enchiladas are heated through.
• Serve with Mexican rice, Charro beans or refried and some sour cream, shredded cheese and avocado slices on top. Mmmmmmm -- delicious!.

Steps:

• Heat oven to 400F.
• Remove sausages from casings. Finely chop jalapeno pepper. Dice green pepper.
• Fry sausages and peppers until peppers are limp and meat is thoroughly cooked. You may add 1/2 cup of water and cook on medium until water has evaporated.
• Take a tortilla, cover 2/3 of it lightly with the shredded mozzarella cheese and 1/8 of the sausage and pepper mixture, then roll up the tortilla and place it in a greased casserole pan. Continue until all tortillas are filled and rolled.
• In a small saucepan, combine all the sauce ingredients and simmer for 15 minutes.
• Cover with Red Enchilada sauce, making sure each enchilada is thoroughly coated. Cover the whole casserole with grated cheddar cheese. Cover and bake in a 400 F oven for 30 minutes or until the cheese melts and the sauce is bubbling.

Steps:

• Preheat the oven to 220. Halve, peel and thinly slice the onion. Halve, then remove the core from the green pepper and thinly slice. Drain and rinse the black beans in a sieve, then finely chop the parsley. Zest the lime.
• Heat a slug of oil in a frying pan on medium heat and add the chorizo. Cook for 5 mins then remove from the pan and set aside. Add the onion and pepper to the pan and cook for 5 mins until soft. Stir in the tomato purée and fajita mix (use as much as you want, to taste) and cook for a further minute. Add the black beans, chorizo and 125ml of water. Cover the pan with a lid (or plate if no lid available) and cook for 5 mins.
• Once cooked, remove the lid/plate and simmer for 3-4 mins, until the liquid has almost evaporated. Put the mixture into a bowl and roughly mash. Add the parsley and lime zest, then season with salt and pepper as required. Lay the tortillas on a chopping board, spoon the mixture into the centre of each (evenly across all 4 wraps) and roll them up into enchiladas.
• Drizzle a little oil into a baking tray/ovenproof dish and lay all of the tortillas into the tray, with the folded edge downwards so they don't unroll. Spoon the crème fraîche over the top and spread out evenly. Sprinkle grated cheese over the top then bake in the oven for 15-18 mins, until golden brown.
• Meanwhile, squeeze the lime juice into a bowl and add the olive oil and honey. Season with salt and pepper to taste and whisk together with a fork. Halve the cucumber lengthways, scrape out the seeds with a teaspoon and chop the flesh into chunks. Trim the root from the lettuce, then half lengthways and thinly slice widthways. Mix the lettuce and cucumber and cover with the dressing. Toss to complete your side salad.
• When the enchiladas are cooked, remove from your oven and leave to cool for 2 mins before serving. Serve 2 enchiladas per person with the citrus side salad.

Steps:

• Chorizo -- To a large sauce pan, add 1 teaspoon olive oil and bring to medium heat. Add the chorizo and saute until golden brown breaking up the chorizo as it cooks. Cook until golden brown and remove to a plate lined with a paper towel to drain.
• Eggs -- Now in the same pan, remove most of the drippings from the chorizo, but I do keep just a little - 1 teaspoon, just for a little flavor. Then I add in the butter, onions, garlic, red pepper, jalapeno and cook until tender and soft. No need to brown them, you just want them soft. Then add in the eggs, salt, pepper and cook until you get a soft scramble. Remember -- they are going to be baked so don't over cook them. Right at the end, toss in the scallions and mix to combine.
• Tortillas -- I wrap 5 at a time in a damp paper towel and microwave for just 30 seconds until lightly warm which makes them plyable. You can also wrap in foil and use the oven if you prefer.
• Filling -- Add the chorizo into the egg mixture and put a heaping spoon into each tortilla. Take 1 1/2 cups of the cheese and divide among the 10 tortillas. Fold over from one edge, tuck the sides in and finish rolling.
• Casserole -- In a 13x9" pan, spray with Pam or a non stick spray. Add 1 can or approximately 10 oz of the enchilada or chile sauce in the casserole dish and place the rolled enchiladas seam side down. Top with the remaining sauce and cheese.
• Bake -- In a 350 degree oven for 15-20 minutes covered with foil until the sauce is bubbly and the cheese is melted. Remember, everything is cooked. I bake mine on the middle shelf.
• Serve -- I love to squeeze fresh lime over the top and then serve family style and let everyone help themselves to the garnishes. Anything goes! This is just a wonderful brunch, lunch or dinner. Recipe #389419, are great with this dish for dinner, but so is rice, salad, or just about anything. Have fun and ENJOY!