Ingredients:

  • 1 lb chorizo or breakfast sausage
  • 8 large eggs
  • 1 cup diced white onion
  • 1 can (113g) diced green chilies
  • 2 cups shredded Monterey Jack cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 corn tortillas
  • 2 cups red enchilada sauce
  • 1 cup shredded cheddar cheese
  • 2 tbsp vegetable oil

Instructions:

  1. Heat a large skillet over medium-high heat. Add the chorizo and diced onion, cooking until the meat is browned and the onions are translucent. Stir in the diced green chilies and cook for another 2 minutes. Drain excess grease.
  2. In a large mixing bowl, whisk the eggs with salt and pepper until fully combined and frothy. Fold in the cooked chorizo mixture and 2 cups of Monterey Jack cheese.
  3. Preheat oven to 350°F (175°C). Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish and spread evenly.
  4. Lightly fry each tortilla in vegetable oil for 5 seconds per side to make them pliable. Fill each tortilla with a generous scoop of the egg mixture, roll tightly, and place seam-side down in the dish.
  5. Pour the remaining 1 1/2 cups of enchilada sauce over the center of the rolls, leaving the edges of the tortillas exposed. Top with shredded cheddar cheese.
  6. Bake for 20-25 minutes until the cheese is bubbling and the sauce has thickened into a glaze.