Our Recipes

Breakfast Enchiladas

  • Yield: 12 servings (2 enchiladas per serving)
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes


24 Frescados White Corn Tortillas
2 tbsp olive oil
1 lb cured chorizo sausages, sliced (about 3 sausages)
1 onion, thinly sliced
4 cloves garlic, minced
18 eggs
1/4 cup water
1 tsp each salt and pepper
1/4 cup unsalted butter
4 cups enchilada sauce
3 cups shredded Tex-Mex cheese blend
24 sprigs fresh cilantro


Filling: In large skillet, heat olive oil over medium-high heat; sauté chorizo for about 5 minutes or until golden. Add onion and garlic; sauté for about 2 minutes or until onion starts to soften; set aside.

Beat eggs with water, salt and pepper until blended. In large nonstick skillet, melt butter over medium-low heat; cook eggs, stirring frequently, for about 5 minutes or until eggs are set and soft curds have formed.

Assembly: Preheat oven to 425°F. Grease full hotel pan (2 1/2-inches deep). Spread 1 cup enchilada sauce in bottom of pan. Heat tortillas according to package directions. Place 1 tbsp (.25 oz) cheese, 2 tbsp (1 oz) scrambled eggs and 2 tbsp (1 oz) chorizo mixture down along center of each tortilla. Roll up tightly and place seam-side down in pan. Top enchiladas evenly with remaining sauce. Sprinkle with remaining cheese.

Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned and filling is heated through. Keep warm during service. Serve 2 enchiladas per serving. Garnish with cilantro sprigs.

Nutritional Info

Per 1/12 recipe
Calories 500
Fat 32g
Cholesterol 335mg
Sodium 1490mg
Carbohydrate 29g
Fiber 4g
Sugars 6g
Protein 25g