Red Chile, Chorizo and Cheese Breakfast Enchiladas

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 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.

this …

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.

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!

A few more to try, pin and share:

Shakshuka in Purgatory
Simple Green Chile Egg Souffle
Tortilla Espanola
Hamantaschen

Chicken Zucchini Enchiladas

Please Pin and Share the Breakfast Enchiladas!

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

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Description

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.

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Ingredients

Scale 1x2x3x

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

1 lb chorizo, cooked and drained

3–4 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

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Instructions

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.

Assembly:
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.

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