- 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.
Per 1/12 recipe