Ingredients
1 lb. fresh chorizo sausage
1 red bell pepper
1 yellow bell pepper
1 small yellow onion
1 jalapeño pepper
6 large eggs
1 tsp. kosher salt
1/4 tsp. ground black pepper
1 1/4 c. shredded pepper Jack cheese
8 c. flour tortillas
1 c. whole milk
2 tsp. cornstarch
1 tsp. ground cumin
salsa
sour cream
Preparation
Step 1Preheat oven to 375 degrees F. Lightly grease a 9- by 13-inch baking dish with cooking spray; set aside. Brown chorizo in a large skillet over medium-high heat until cooked through, about 10 minutes. Add red and yellow bell peppers, onion, and jalapeño pepper (if using), and cook 6 to 8 minutes, or until onion is soft and translucent. Remove from heat and let cool briefly.Step 2In a large bowl, whisk together eggs, salt, and pepper; stir in 1 cup cheese and chorizo mixture.Step 3Lay a tortilla flat on a large plate. Spoon 1/2 to 2/3 cup of the egg and sausage mixture in a line down the center of tortilla. Roll up tortilla tightly and place seam-side-down in baking dish, nestled against the short side of dish. Repeat with remaining tortillas and filling.Step 4To make sauce: In a medium bowl, whisk together milk, cornstarch, and cumin. Stir in remaining 1/2 cup cheese and pour over enchiladas. (At this point, the casserole can be baked immediately or covered and refrigerated overnight.)Step 5Bake 35 to 40 minutes, or until eggs are cooked and enchiladas are deep golden brown. Serve immediately with salsa and sour cream. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.
