Chorizo Egg & Cheese Breakfast Enchiladas

Preheat your oven to 350°F and lightly grease a baking dish with nonstick spray. In a large skillet over medium heat, add a tablespoon of oil. Stir in the diced bell peppers and onions and cook until they’re softened and fragrant. Transfer them to a bowl and set them aside — no need to wipe out the skillet; you’ll use it again in the next step.

Cook the chorizo in the same skillet, breaking it apart as it browns. Once fully cooked, drain off any excess fat and set the chorizo aside and keep warm. Wipe the skillet clean.

Next, scramble the eggs until just set — they’ll finish cooking in the oven.

Fill each tortilla with a scoop of chorizo, scrambled eggs, sautéed bell peppers and onions, and a sprinkle of both cheeses. Roll them up snugly and place each enchilada seam‑side down in your prepared baking dish so they stay tucked together while baking.

Pour the enchilada sauce evenly over the tops of the rolled tortillas, making sure each one gets a good coating. This helps keep everything moist and flavorful as it bakes.

Sprinkle the remaining cheeses over the top, along with the sautéed bell peppers and onions. Bake for 12–15 minutes, or until the cheese is fully melted and the enchiladas are heated through and bubbly around the edges.

Sprinkle with chopped cilantro and serve.

Enjoy!

Love Mexican food? Check out these next:

• Home Fries Skillet Potatoes
• Chile Relleno Omelette
• Croissant Breakfast Sandwich (California Style)
• Baked Enchilada Meatballs and Spanish Rice
• Green Chile Chicken Enchilada Casserole
• Ground Beef Enchilada Casserole
• Loaded Breakfast Burrito
• Unstuffed Anaheim Peppers Sausage Skillet