Breakfast Enchiladas
WHAT YOU NEED
- 1 1/2 tablespoon olive oil
- 1/2 lb. potatoes, peeled and diced
- 1/2 white onion, diced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon salt, divided
- 9 oz package Cacique® Pork Chorizo (can use Premium, Beef or Soy)
- 5 eggs, beaten
- 1 1/2 cups Cacique® Oaxaca cheese, shredded OR Queso Quesadilla Shredded Cheese – divided
- 2-3 cups Cacique® Hatch Chile Salsa Verde
- 9–12 large corn tortillas
- 2-3 green onions, sliced
- 1 small bunch cilantro, chopped (optional)
- Cacique® Crema Mexicana for garnish
- Cacique® Queso Fresco for garnish
HOW TO MAKE IT
- Heat a large skillet to medium high heat. Add the olive oil, potatoes, and half of the spices and salt, sauté until golden brown and tender. Transfer to a bowl and set aside.
- In the same pan, add the chorizo and half of the spices and salt. Break apart into small pieces until fully cooked. Transfer to a plate and set aside.
- Add diced onions to the same pan and sauté until just translucent.
- Turn the heat to low and add the eggs and push around gently in the pan until barely scrambled. Add the potatoes, chorizo, half the cheese, and 1/2 cup of the salsa to the pan with the eggs. Stir to combine.
- In separate pan on medium heat and with enough oil to cover bottom of the pan, dip each tortilla in the warm oil to make it soft and pliable. Set aside on a plate and cover to keep warm until assembly. You will have to periodically add a little more oil as the tortillas will absorb it.
- Preheat the oven to 350ºF degrees. Grease a 9x13 inch pan and spread a thin layer of salsa over the bottom. Fill each tortilla with the egg/chorizo/potato mixture and roll up, place seam side down in the baking dish. Cover with remaining salsa and cheese.
- Bake for 20 minutes until bubbly and hot. Crumble a small handful of Queso Fresco over the top of enchiladas while still warm. Drizzle with Crema Mexicana and garnish with cilantro and sliced green onion.
