I love Mexican food. I love breakfast. I love brinner. I love these Breakfast Enchiladas–they are the perfect mash up of breakfast and Mexican food. Not to mention they are able to be made ahead, filling, and crowd pleasing.
One Sunday each month I have volunteered to make breakfast for my Church’s production team. There are no dietary restrictions, however, these sweet people arrive at church at 7 AM and are there sometimes past 2 PM. They need a breakfast that is filling, hearty, and full of protein. And while they may love a cinnamon roll or two, they do not want the sugar crush that will follow. So I try to make a meal that will keep them going strong for hours.
Breakfast Enchiladas fit this bill perfectly. Eggs, chorizo, black beans provide tons of protein. And talk about flavor! They are spicy and unique. I can easily make them the night before and feed a crowd, which in order for me to serve an early breakfast, that is key for me.
The verdict? Well, when I served these for the crew, they were demolished. And I was asked for the recipe. So I decided it was time to share.
A few notes:
- I made homemade enchilada sauce for these. Intimidated by that? It is really easy, but if you still are leary, no problem. Use a high quality store bought salsa and salsa verde. You can blend them up and for a smooth texture. Of course you can buy pre-made enchilada sauce, but salsa is typically less expensive and a much “cleaner” product void of additives.
- These are great plain, but topped with diced avocado, tomatoes, onions and a dollop of Greek yogurt or sour cream–oh boy!! Delicious!
- 12 flour or corn tortillas
- 8 eggs
- 1 teaspoon cumin
- 1 teaspoon salt
- 15 ounce canned black beans, rinsed and drained
- 6 ounces choizo (I used an organic Chicken link chorizo), diced into small chunks
- 5 ounces roasted corn (I used Trader Joes Frozen corn, defrosted, but one large cob grilled and then the kernels cut off, works to)
- 1-2 cups shredded sharp cheddar cheese
- 1 tablespoons olive oil
- 1 tablespoon flour
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- ½ teaspoon fried oregano
- ½ teaspoon garlic powder
- 16 ounces tomato sauce
- 1 cup chicken stock or veggie stock
- ½ teaspoon salt
- For the Enchilada Sauce: Heat 1 tablespoon oil in a saucepan on medium heat. Add the flour and spices and cook, stirring, until the bright red color turns a bit brown while stirring. Whisk in the tomato sauce and stock. Cook for 8-10 minutes on medium heat until thickened, until slightly thickened.
- Preheat oven to 350 degrees.
- Place just enough enchilada sauce on bottom of 9x13 pan to just cover.
- Heat a large skillet to medium. Add diced chorizo to pan and allow to heat through and give off a bit off fat (or add in a bit of butter if no fat rendered.)
- Whisk eggs with cumin and 1 teaspoon salt. Add to skillet and cook until eggs are just set in a soft scramble. About 5 minutes. Remove from heat. Stir in beans and corn to egg mixture.
- Evenly divide egg mixture between tortillas.
- Roll up each tortilla and place seam side down in prepared baking dish.
- Pour remaining enchilada sauce over tortillas and sprinkle with cheese.
- Bake for 25 minutes, until cheese is melted through.
- Serve as is or with diced tomatoes, avocados, onions, cilantro, and sour cream.
- Note--if making night before, complete all the steps up to baking. In the morning, bake at 350 degrees for 45 minutes.