Breakfast Enchiladas

Updated Dec. 23, 2025

Prep & Cook Times

  • Total Time: 1 hour

  • Prep Time: 5 minutes

  • Cook Time: 55 minutes

Ingredients

For the Sauce

  • 2 tablespoons canola or grapeseed oil

  • ½ large white onion, finely chopped

  • 1 large garlic clove, minced

  • 2 tablespoons chili powder blend (cumin, dried onion, garlic, salt; see Tips)

  • 1 (26.5–28-ounce) container strained tomatoes (passata)

  • Salt and black pepper

For the Enchilada Filling

  • 3 tablespoons + 3 teaspoons canola or grapeseed oil, divided

  • 6 (6–8-inch) flour tortillas

  • 1 pound red potatoes (about 2 large), scrubbed and cut into ½-inch cubes

  • 8 ounces Mexican (fresh) chorizo (uncooked pork, ground with spices; remove casing if cased)

  • ½ large white onion, diced

  • Salt and black pepper

  • 8 ounces queso fresco, crumbled, or shredded Mexican cheese blend (plus extra for topping)

  • 6 large eggs

For Topping & Serving

  • Crema or sour cream

  • Sliced avocado

  • Fresh jalapeño slices

  • Fresh cilantro leaves

Instructions

Step 1: Prepare the Sauce

  1. Heat 1 tablespoon oil in a large saucepan over high heat until shimmering (oil should ripple gently without smoking).

  2. Add finely chopped onion, spread in an even layer, and cook undisturbed for 3–5 minutes until bottoms are deep brown (this deglazes the pan for concentrated flavor).

  3. Reduce heat to medium-high, add remaining 1 tablespoon oil and minced garlic. Stir 30 seconds until fragrant (garlic should not brown).

  4. Add chili powder blend; stir to coat the onion. Pour enough passata to cover the pan’s bottom, scraping up browned bits with a spatula as they bubble (critical for flavor).

  5. Add remaining passata, then rinse the container with ½ cup water, swish, and add to the pan.

  6. Simmer over medium heat for 25–30 minutes, stirring occasionally, until thickened and deeply flavored. Season with salt/black pepper. Yield: ~2 cups sauce.

Step 2: Soften Tortillas & Preheat Oven

  1. Preheat oven to 450°F (230°C).

  2. Heat ½ teaspoon oil in a large skillet over high heat. Dip one tortilla into the oil, flipping to coat both sides, then heat 20 seconds per side until pliable. Transfer to a plate; repeat with remaining tortillas (stack loosely).

Step 3: Cook Potato-Chorizo Filling

  1. In the same skillet, heat remaining 3 tablespoons oil over medium-high heat. Add diced potatoes in a single layer; cook undisturbed 5–7 minutes until bottoms are dark brown and crisp (flip carefully after 5 minutes if needed).

  2. Push potatoes to one side, add chorizo, and cook 3–5 minutes until crumbled and opaque (pork should no longer pink).

  3. Add diced onion to the chorizo side; stir to coat with rendered fat and cook 1–2 minutes until edges are translucent.

  4. Combine all ingredients, add ¼ cup water, scrape browned bits, and stir. Add another ¼ cup water; simmer 5 minutes until potatoes are tender. Season with salt/black pepper.

Step 4: Assemble & Bake

  1. Layer ½ the filling and ½ the cheese evenly across each tortilla. Roll tightly, seam-side down, and arrange in a 9×13-inch baking dish coated with ½ cup sauce (reserve remaining sauce).

  2. Cover loosely with foil and refrigerate up to 1 day (store sauce separately if not using immediately).

  3. Top rolled tortillas with remaining sauce and sprinkle with extra cheese.

  4. Bake 10 minutes until cheese melts and sauce bubbles (extend to 15 minutes if refrigerated).

Step 5: Add Eggs & Finish

  1. Create 6 small wells in the cheese layer. Crack 1 egg into each well (3 per side).

  2. Return to oven for 5–7 minutes until egg whites are set, yolks remain runny.

Step 6: Serve

Top with crema, avocado, jalapeño, and cilantro. Serve immediately.

Chef’s Tips & Substitutions

Alternative Methods

  • Tortilla Softening: Skip frying; brush tortillas with oil, stack, and microwave 90 seconds (20 seconds per tortilla if needed).

  • Time-Saving Potatoes: Use 16 oz pre-cut frozen hash browns (no scrubbing/chop) or microwave half-cooked fries (10 minutes) instead of fresh potatoes.

Reader Adaptations

  • Vegetarian Swap: Replace chorizo with 1 cup drained pinto beans (mashed slightly + ¼ tsp cumin).

  • Enchilada Shortcut: Use 1 (15-oz) can red enchilada sauce instead of homemade passata.

  • Vegan Twist: Substitute soyrizo for Mexican chorizo and Greek yogurt for sour cream.

Notes

  • Chili Powder Blend: Use pre-made (cumin, dried onion, garlic, salt) or mix 2 tsp cumin, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt.

  • Mexican Chorizo: Ensure it’s uncooked (Spanish chorizo is cured and unsuitable). Remove casing before cooking.

Servings: 6

Original recipe by [Author], adapted for clarity and technique.