Chorizo & Egg Enchiladas


PRODUCTS USED IN RECIPE

6" White Corn 14 oz.
Chorizo & Egg Enchiladas

Original Recipe Serves 12

INGREDIENTS

12  6" White Corn Tortillas (10630)  
0.25 oz. (1 Tbsp.) Vegetable Oil   
2 oz. (1/2 cup) Chopped Onions   
5 oz. (1 cup) Chopped Tomatoes   
7 oz. (1 cup) Chorizo Sausage , gluten-free   
5 Large Eggs, beaten   
4 oz. (1 cup) Shredded Oaxaca Cheese   
2.5 oz. (1/2 cup) Crumbled Queso Fresco   
Oil for frying   
1 batch Easy Enchilada Sauce (see recipe)   

DIRECTIONS

1.) Pre-heat oven to 350ºF.

2.) In a large skillet, heat 1 tbsp. oil over medium heat. Saute onions and tomatoes until softened. Add chorizo and crumble, cook for 3 minutes. Add eggs to the pan and combine with chorizo. Cook until firm. Set aside.

3.) Combine the cheeses and reserve ½ cup for garnish. Reserve refrigerated.

4.) Warm tortillas in a microwave for pliability, or in a shallow sauté pan in light oil.

5.) To assemble, dredge tortilla in enchilada sauce. Fill each tortilla with 1 heaping spoonful of cheese and 2 spoonfuls chorizo mixture lengthwise. Roll the tortilla and place in baking pan. Cover with additional sauce to coat and sprinkle with reserved cheese.

6.) Bake to heat throughout, about 20 minutes at 350ºF.

Recipe Using Same Product(s)

RELATED RECIPE

Easy Enchilada Sauce

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