Chorizo Egg & Cheese Breakfast Enchiladas

Preheat oven to 350. Grease a baking dish with non-stick cooking spray. In a large skillet on medium heat add a tablespoon of olive or vegetable oil. Add in diced bell peppers. Cook until softened. Set aside, no need to wipe skillet.

Cook chorizo and drain off fat. Keep warm and set aside. Wipe skillet clean and cook the eggs.

Scramble and cook eggs until desired doneness.

Fill the tortillas with chorizo, scrambled eggs, bell peppers, and both cheeses. Roll the enchiladas and place in the prepared baking dish seam side down. For our tortilla recipe click here: Easy Homemade Corn Tortillas

Pour enchilada sauce over the tops of the enchiladas. For our enchilada sauce recipe click here: Easy Red Enchilada Sauce

Sprinkle with both cheeses and sauteed bell peppers. Bake for 12-15 minutes or until cheese is melted and filling is heated through.

Sprinkle with chopped cilantro, serve and enjoy! In this photo the enchiladas are paired with fried Yukon gold potatoes and onions.