Red Chile, Chorizo and Cheese Breakfast Enchiladas
2 cups Pure Hatch Red Chile Sauce
1 lb. chorizo
3-4 Tbsp. canola oil
3 corn tortillas per serving
1-2 fried eggs per serving
1 small yellow onion, diced
1/2 cup cheddar jack cheese, shredded
ovenproof plates for serving
Directions:
Brown chorizo in a large skillet over medium high heat. Drain and set aside
Wipe out skillet and heat canola oil. Fry corn tortillas until soft, but not crisp. About 30 seconds per side
Set tortillas aside and fry eggs
assemble:
Preheat oven to 350
Spoon enough chile onto the plate so that your tortilla has enough to sit on. Don't drench
Place a tortilla on top, spoon another tablespoon of sauce. Cover loosely with cheese and onion
Add another tortilla and spoon sauce on top. Cover with chorizo
Add a third tortilla and cover with a tablespoon of sauce. Cover with cheese
Bake 5-10 minutes or until cheese has melted.
While enchiladas are baking fry your eggs and place on top of enchiladas when done
Garnish with a little more onion and cilantro
Click here for Pure Hatch Red Chile Sauce
