Red Chile, Chorizo and Cheese Breakfast Enchiladas

Breakfast Enchiladas with Red Chile
Red chile, chorizo and cheese breakfast enchiladas are a great way to start or end your day. These tasty breakfast enchiladas are smothered in amazing red chile sauce. Combined with chorizo and cheese, makes these New Mexican enchiladas heavenly!

Breakfast Enchiladas with Red Chile

Breakfast enchiladas are one of my favorite foods especially when they are covered with this classic New Mexican red chile. Red chile is rich and sultry, not spicy hot, just spicy good, and perfect when combined with chorizo and cheese. This makes them inescapably divine, and the perfect reason to sit down and eat slowly whether you eat these for brunch, breakfast or brinner.

I prefer my breakfast enchilada Mexican style which means flat enchiladas, not rolled enchiladas. Besides, I think these are so much easier to make and love the fact that each is an individual serving. Somehow when ever I make rolled enchiladas in a big pan they always taste soggy and stick to each other. This tasty breakfast enchilada recipe fixes that problem. It also may introduce you to red chile sauce which I have no doubt you will love.

And what makes these a breakfast enchilada?

Well, I think this is answered by the fried egg sitting on top. Imagine the combination of dripping egg mixed with savory red chile and a touch of chorizo. Trust me. It doesn’t get much better than this. Definitely use corn tortillas, not flour. Yes, there is a difference and one need a heartier, more wholesome tortilla to handle this chile sauce.

Lately I’ve been wondering what this world is coming to. I can remember my grandma saying that, and now I am saying that, and isn’t that a bit scary? All this crazy stuff over the elections is driving me batty. People disagree about so much, but I don’t think the food arena should be a  major battlefield. Choosing where to dine, or what cuisine to choose from isn’t easy and I’m grateful that by living in the good old USA, we have so many choices.

I can assure you that if you live in China, you don’t see pizza on every corner, though you may see KFC. In Sweden they have McDonald’s, but hubby had a hard time finding a Chinese restaurant. In South Africa, a good bagel was scarce. Costa Rica seemed to have pizza and Italian everywhere, but no Chinese or much else. And growing up in Illinois in the 60’s and 70’s meant no Mexican food. Thank goodness we are a country of immigrants, or I would probably have never discovered Vietnamese food. I can’t live without a banh mi here or there, and Vietnamese noodle bowls are divine.

How lucky we are. Within 1 mile of my home I  can go around the corner and find Mexican and Chinese, seafood, pizza, sushi and Middle Eastern and the list goes on. It is too bad many of us don’t realize what being a melting pot is all about.  I don’t get it. If we can all agree on some things, why not others? Trust me.  I may or may not like building a wall at the border, but that won’t stop my craving for Mexican food or my fondness for the Mexican people. Middle Eastern food? Jeez, ISIS is sure not for me, nor is Syria, but that won’t stop me from eating Middle Eastern food. Should I ban it from my table in protest? That would sure solve things.

So why am I ranting today? Frankly, this election is driving me crazy. FOX news or CNN? I don’t really care. Facebook? OMG! This is getting out of hand people. Republicans claim the Democrats won’t work with them. Democrats claim the Republicans won’t work with them. And on Facebook it just continues. I am tired of Republican bashing, Democrat bashing and people bashing others because of their personal views. Let’s rise above this, folks. Congress may not be great, but I do believe they take our cues from us. Well, if not, they should.

Breakfast Enchiladas with Red Chile

Your views are your views. I don’t begrudge them. I may not agree with them anymore than I agree with the Mormons who come knocking on my door every year before Easter. (They should be here any day!) These are kind kids who are on a mission and that’s OK. I don’t understand it, but as long as they understand that my beliefs are mine and there’s are their’s, and we respect each other, I’m OK.

This is our country and we are all entitled to what we think. Truth is that is what makes our country great. We are free to believe and voice our opinions. It is the spreading of hate and mistruths and the one-upmanship that seems to appear on Facebook, that I can NOT stand. Folks, you are more divisive than Congress. Insulting comments don’t bring folks to your side. Stupid jokes don’t work either. Can’t we all agree that working together is better than not?  It seems like 4 year old’s have taken over Facebook. “It’s her fault. It’s his fault. I didn’t do it. She did it. Sorry doesn’t help.” One thing I know is that life isn’t fair, but we have it better than most. Let’s try to rise above the vitriol and face the facts. Mexican food is perfect for breakfast!

Please Pin and Share the Breakfast Enchiladas!

Breakfast Enchiladas with Red Chile



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Breakfast Enchiladas with Red Chile

Red Chile, Chorizo and Cheese Breakfast Enchiladas

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 Minutes
  • Yield: 4 Servings 1x
  • Category: Breakfast/Brunch
  • Method: Stove top
  • Cuisine: Mexican


Red chile, chorizo and cheese breakfast enchiladas are a great way to start or end your day. These tasty breakfast enchiladas are smothered in amazing red chile sauce and layered with chorizo and cheese.



1 recipe of red chile sauce, but you will have leftovers

1 lb chorizo, cooked and drained

34 T canola oil

3 corn tortillas per serving

1 or 2 fried eggs per serving

1 onion, minced

1/2 c grated cheese per serving (I like cheddar or jalapeno jack)

1/2 T chopped cilantro per serving

Oven proof plates for serving


Start by making your red chile sauce. I love this stuff and prefer making it with ancho chile powder because it makes the sauce extra rich.

Brown your chorizo in a large skillet over medium high heat. If I can’t make my own, I prefer the Boulder brand if you can find it. Blot free of grease and set aside.

Wipe out skillet and heat up your canola oil. Fry your corn tortillas until soft, but not crisp on each side-maybe 30 seconds at the most per side. (Frying the tortillas like this keeps your tortillas in the finished dish from getting soggy. You may think you are saving calories by softening them in the microwave, but I promise your finished dish will not be the same. Took me years to learn this!) Set aside.

You are now able to fry your eggs in this skillet.

Preheat oven to 350.

Spoon enough chile sauce on the plate so that your tortilla has enough to sit on. Don’t drench.

Now place tortilla on that. Spoon another tablespoon of sauce on the tortilla. Cover loosely with cheese and onion.

Add another tortilla. Spoon another tablespoon of sauce on that. Cover that tortilla with chorizo.

Add your third tortilla. Cover with a tablespoon of sauce. Cover that with cheese. Now place in oven to bake for about 5-10 minutes or until your cheese has melted.

While these are baking, fry your eggs to your desired degree of doneness. When enchiladas are ready, take from oven and place fried egg on top. Garnish with a little more onion and cilantro.

Keywords: breakfast enchiladas. breakfast enchiladas recipe, recipe for breakfast enchiladas, new mexican enchiladas, breakfast enchiladas corn tortillas, breakfast enchiladas tasty

A few more to try, pin and share:

Shakshuka in Purgatory
Simple Green Chile Egg Souffle
Tortilla Espanola

Chicken Zucchini Enchiladas

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  • mjskit
    March 11, 2016 at 3:35 am

    You are killing me here! Chorizo, red chile and egg…now that's an enchilada!!!

  • Anna and Liz Recipes
    March 11, 2016 at 2:21 am

    Oh MY Abbe! We love this breakfast!!! What a fabulous idea to make enchiladas in the morning- its genius!

  • Karen (Back Road Journal)
    March 8, 2016 at 9:50 pm

    The last time I was in Mexico I ate enchiladas almost every morning for breakfast. This is my kind of dish.

    • Abbe Odenwalder
      March 10, 2016 at 4:34 am

      I'd be very happy in Mexico, Karen!

  • Karen @BakingInATornado
    March 7, 2016 at 9:10 pm

    This breakfast enchilada looks divine, I'm going to have to try them for my boys. I think it would be lunch for me, though. Either that or breakfast and I'd skip lunch.

  • Cheri Savory Spoon
    March 7, 2016 at 2:03 am

    Hi Abbe, I completely ignore anything to do with the elections anymore, I can't take it, I will wait until it gets down to the wire before listening to another speech.

    There is nothing like chorizo for breakfast, love it, and your egg looks perfectly cooked.

    • Abbe Odenwalder
      March 10, 2016 at 4:34 am

      Thanks Cheri! Really there is no point to watch the stuff unless you can actually vote in the primary!

  • Chris Scheuer
    March 6, 2016 at 12:13 am

    Looks like a breakfast that would keep me going till the sun goes down!
    Talked to a cab driver in London who was taking us to the airport last week. He was shocked that the election is in November and there's been all this crazy, unending news already. I think the world looks on what's going on in disbelief.

    • Abbe Odenwalder
      March 10, 2016 at 4:32 am

      I wish it would only last like a few months or so! The world isn't the only one!

  • Agness Walewinder
    March 5, 2016 at 4:24 pm

    This kind of breakfast is usually called Breakfast of Champions! 🙂 Absolutely filling & tasty!! Will try it for sure :)!

    • Abbe Odenwalder
      March 10, 2016 at 4:31 am

      Love your thinking Agness and thanks for stopping by!

  • mimi rippee
    March 5, 2016 at 1:50 pm

    I hate politics, but I love your breakfast enchiladas!

    • Abbe Odenwalder
      March 10, 2016 at 4:31 am

      Now that's one thing we can agree upon!

  • shea
    March 4, 2016 at 11:54 am

    Amen!! The enchiladas look absolutely divine; right up my alley 😉

  • SavoringTime in the Kitchen
    March 4, 2016 at 6:31 pm

    Oh my, this election has really gotten worse than ever! I try to keep my views to myself but some friends on Facebook just love to put down whichever side they dislike as often as possible. I guess this is something that will never change no matter how we wish it would. I'm so glad our area has so many different ethic restaurants to chose from and your enchiladas look amazing, Abbe.

    • Abbe Odenwalder
      March 10, 2016 at 4:30 am

      So true Susan. I'll just keep my mouth stuffed until the election is over!

  • Lea Ann (Cooking On The Ranch)
    March 4, 2016 at 1:40 pm

    It's going to hell in a handbag. (That's what my grandma said) 🙂 I find it interesting that I just had a similar recipe in restaurant in Salt Lake and will be making and blogging soon. Similar in the construction method. I've been wondering about those tortillas, if I would steam them in microwave, or fry them. I'm think frying them like you did will work best. And thanks for linking to that chile sauce. I have some dried red chile's that I'm going to soak and try to make it with that instead of powder. Why do I think I'll be using yours as a back up? Great looking recipe Abbe. Thanks for sharing. I'm pinning this one.

    • Abbe Odenwalder
      March 10, 2016 at 4:30 am

      Thanks Lea Ann. This is a classic New Mexican preparation!

  • beyondkimchee
    March 4, 2016 at 1:04 pm

    Nice! I was looking for a good enchilada recipe and this is intriguing to me. Can't wait to try out.

  • Anu - My Ginger Garlic Kitchen
    March 4, 2016 at 9:59 am

    These enchiladas look absolutely delicious, Abbe. And that red chili sauce is making my drool. I love this enchiladas breakfast.

    • Abbe Odenwalder
      March 10, 2016 at 4:29 am

      The red sauce is the best part!

  • nicole branan
    March 3, 2016 at 7:09 pm

    Well put, Abbe! These enchiladas sound absolutely amazing and the look of that red chili sauce is mouthwatering!

    • Abbe Odenwalder
      March 4, 2016 at 4:11 am

      Thanks Nicole! The sauce is the bomb!

  • Sippity Sup
    March 4, 2016 at 12:46 am

    Well said (if I may interject my opinion). GREG

    • Abbe Odenwalder
      March 4, 2016 at 4:13 am

      Without a doubt, Greg. Opinions are OK as long as you don't hate someone for it! And I always love your opinions.

  • Cathleen
    March 3, 2016 at 6:05 pm

    This looks like my kind of breakfast! Unfortunately for me, there is very little Mexican food around where I live 🙁

    • Abbe Odenwalder
      March 4, 2016 at 4:11 am

      I am so sorry. Now you know what business to go into!

  • Balvinder
    March 3, 2016 at 3:47 pm

    This is a lovely meal!
    I enjoyed a lot of Mexican food last month when we were in Phoenix.The resort we stayed had a Mexican restaurant on the premises and I had breakfast enchiladas for three days.

    • Abbe Odenwalder
      March 4, 2016 at 4:10 am

      Oh yeah! Phoenix has some pretty good stuff! Everyone has their own version, so I bet mine are different than theirs. Let me know,eh?

  • Karen Harris
    March 3, 2016 at 1:51 pm

    In my teens I lived in a small town with nothing but Mexican restaurants and steakhouses. I guess I didn't know to miss other cuisines. Thank goodness I have seen the light. Your enchiladas look amazing.

    • Abbe Odenwalder
      March 4, 2016 at 4:10 am

      We are always so influenced by what is around us. You were lucky to have this close by!

  • Angie Schneider
    March 3, 2016 at 9:16 am

    These breakfast enchiladas look beyond delicious!

  • Adam J. Holland
    March 3, 2016 at 3:15 am

    The funny thing about banh mi is that it's sort of an 'immigrant' dish itself (more of a French colonization of Vietnam dish). Politics is a fun and often scary thing, but people tend to forget that the local school board affects people (on average) far more than the president. — More importantly, these enchiladas are the shiz. If I didn't know any better, I'd think you were raised right down the road.

    • Abbe Odenwalder
      March 4, 2016 at 4:09 am

      I had many dealing with the school boards as I was PTO president for several years and was always quite active in the schools. So true, Adam, but the one good thing about this election is that I think folks are finally paying attention. Now if our universities could start thinking clearly…You would love these!

  • Sharon D
    March 3, 2016 at 2:54 am

    Brilliantly put, Abbe. How nice if we could all 'agree to disagree' and still treat each other with kindness. That said, these Breakfast Enchiladas look awesome! I always end up craving to eat after coming here.

    • Abbe Odenwalder
      March 4, 2016 at 4:07 am

      Thanks Sharon. You always are so eloquent!

  • Liz Berg
    March 3, 2016 at 2:50 am

    We had the same lack of ethic restaurants growing up in Iowa, though through the university, my mom met other wives from all over the world. They shared their recipes, so we got the taste of a few new cultures. I don't think I really had any Mexican food besides tacos till I was in high school. Our kids are so lucky. Your breakfast enchiladas sound divine. P.S. I hate to even watch the national news these days!!!

    • Abbe Odenwalder
      March 4, 2016 at 4:06 am

      That would have been fun, Liz. That's one reason to welcome all to our universities! Totally agree about watching the news! I didn't have Mexican food until I went to college in Arizona!

  • Kitchen Riffs
    March 3, 2016 at 12:44 am

    Good rant. Alas, I fear the election season is going to get even weirder. What's not weird, though, is this wonderful recipe! Love all the bright, vibrant flavors in this dish. So. Much. Flavor. My kind of dish — thanks.

    • Abbe Odenwalder
      March 4, 2016 at 4:05 am

      Thanks John! Weird is a good word this year!

  • La Table De Nana
    March 3, 2016 at 12:13 am

    I am Canadian and watching and reading from's none of my business to comment:)

    Love the colors here..and happy your post came to me..twice now!

    • Abbe Odenwalder
      March 4, 2016 at 4:04 am

      You know Monique, I know how you feel. It is amazing though how many who don't even live here feel free to bash us. I am happy it is coming now, too. I never know how this stuff works!

  • Tricia Buice
    March 2, 2016 at 11:27 pm

    I agree about the variety of foods we are blessed with in the US – I adore Korean as well as Italian – so many wonderful dishes. And I love this breakfast! What a gorgeous stack of enchilada deliciousness

    • Abbe Odenwalder
      March 4, 2016 at 4:03 am

      I forgot Korean. It is so popular now and I really don't know much about it! Thanks Tricia!