Around here, breakfast truly is the most important meal of the day. It's not because of me, however. The truth is that for most of my life, I skipped breakfast. Shocking, right? Then I got married to a man who would rather have a root canal than miss breakfast. Really. So I jumped on the band wagon and started making and eating breakfast only to discover what I had been missing all those years. I've already talked about our love of breakfast tacos. It's true love, but occasionally I want something a little different. That's when I came up with these breakfast enchiladas. That's right, enchiladas. I had a big batch of my tomatillo avocado sauce in the fridge, so that's what I used for the sauce. Any jarred green sauce would work too. Her's what you'll need:
- 3 corn tortillas
- 3 TBL butter
- 6 eggs
- 1 sm can chopped green chilies
- 6 flour tortillas
- 1/4 C cooked chorizo
- 4 slices pepper jack cheese
- 3 TBL chopped fresh cilantro
- 2 C tomatillo avocado sauce (or prepared green sauce)
Start by making the migas. First, melt the butter in a skillet. Tear the corn tortillas into bite sized pieces and sauté them in the melted butter. Cook until the tortillas become slightly crisp.
Add the cooked chorizo.
Add the chopped green chilies and stir to combine.
Crack the eggs into a bowls and scramble them.
Add the scrambled eggs to the skillet and cook the eggs.
As the eggs start to set, add in the chopped cilantro and stir until the eggs are cooked.
Turn off the heat and set the migas aside. Spray a casserole with non-stick spray.
Hold 1 flour tortilla in your hand and add a generous scoop of migas to the middle. Roll the tortilla up and place seam side down in the casserole.
Repeat with the remaining tortillas.
Top the enchiladas with the tomatillo avocado sauce or green sauce.
Top with the pepper jack cheese and bake at 350 degrees until hot and melted, about 20 minutes.
One of these big boys is enough for me, but Hubby can eat two.