Pioneer Woman Breakfast Enchiladas

Pioneer Woman breakfast enchiladas turn Mexican chorizo, fluffy scrambled eggs and melty cheese into a hearty baked casserole in 55 minutes. Save this easy make-ahead brunch recipe for Christmas morning, weekend brunch or breakfast for dinner night, because it's a family-friendly crowd pleaser.

Pull the eggs off the heat while they're still soft and glossy, because they keep cooking inside the tortillas in the oven. Wait until they look fully set and you'll bake them into dry, rubbery crumbles.

Cooking the green onions in the leftover chorizo drippings gives the eggs a smoky, paprika-red flavor that plain scrambled eggs never get. Folding the chorizo and cheese in off the heat also keeps the curds big and tender instead of tough.

Pioneer Woman Breakfast Enchiladas

0.0 from 0 votes

Course: BreakfastCuisine: American, MexicanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

1447

kcal

Big soft egg curds and crumbled chorizo are rolled into flour tortillas, then baked under red enchilada sauce until the cheese turns bubbly and golden at the edges.

Ingredients

• 1 lb. fresh Mexican chorizo, casing removed
  

• 4 green onions, thinly sliced, plus more to top
  

• 12 large eggs, beaten
  

• 3/4 tsp. kosher salt
  

• 1/2 tsp. black pepper
  

• 2 c. Mexican blend shredded cheese, divided
  

• Nonstick cooking spray
  

• 10 (8-in.) flour tortillas
  

• 19 oz. red enchilada sauce
  

• Sliced avocado, halved cherry tomatoes, and sliced jalapeño, to top
  

Directions

• Brown the chorizo: Cook 1 lb. chorizo in a large nonstick skillet over medium heat for 6 to 8 minutes, stirring often to break it into small crumbles. Then move it to a paper towel-lined plate and leave 1 tablespoon of drippings in the skillet.
• Cook the green onions: Return the skillet to medium heat and add 4 sliced green onions. Cook them for 1 to 2 minutes, stirring often, until softened.
• Scramble the eggs: Stir in 12 beaten eggs, 3/4 tsp. kosher salt and 1/2 tsp. black pepper. Cook for 4 to 5 minutes, stirring now and then, until they form large, soft curds.
• Fold in the filling: Take the skillet off the heat, then gently fold in the chorizo and 1 cup of the Mexican blend cheese. Keep the folding gentle so the curds stay big.
• Roll the tortillas: Preheat the oven to 350°F and lightly grease a 13-by-9-inch baking dish with nonstick cooking spray. Spoon about 1/2 cup of the egg mixture down the center of each of the 10 flour tortillas. Then roll them up and set them seam-side down in the dish.
• Sauce and cheese: Pour 19 oz. red enchilada sauce evenly over the rolled tortillas. Then sprinkle the remaining 1 cup of cheese over the top.
• Bake the enchiladas: Bake for about 30 minutes, until the sauce is bubbly and the cheese is melted. Once they come out, top with extra green onion, sliced avocado, halved cherry tomatoes and sliced jalapeño, and serve hot.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make breakfast enchiladas ahead of time?

Assemble the enchiladas in the baking dish, cover them and keep them in the fridge overnight. Bake them straight from the fridge, adding 10 to 15 minutes since the dish starts cold.

How do I store and reheat leftovers?

Keep leftovers covered in the fridge and eat them within 3 to 4 days. Reheat them in a 350°F oven until hot in the middle, since the microwave can make the tortillas soft and the eggs rubbery.

What can I use instead of chorizo?

Breakfast sausage or ground turkey sausage works well here. Add a pinch of paprika and chili powder so you still get some of that chorizo flavor.

Can I make these in a different pan?

Any 13-by-9-inch baking dish works, whether it's glass, ceramic or metal. A large cast iron skillet will also hold the enchiladas if you pack them in snugly.

What's the most common mistake with breakfast enchiladas?

Overcooking the eggs is the biggest one, because they bake for another 30 minutes in the oven. Stop scrambling while they're still soft and shiny, and they'll turn out tender instead of dry.