Seasoned scrambled eggs and vegetables combined with spicy chorizo, and layered between corn tortillas and enchilada sauce for an easy and flavorful breakfast dish.
12large eggslightly beaten
1teaspoonsmoked paprikaregular is fine
1large bell pepperchopped
2cupsgreen enchilada sauce
4cupsshredded Mexican cheese
toppings for servingsee notes for ideas
Preheat the oven to 350ºF.
In a large bowl, beat the eggs and milk with a fork or whisk. Add in the chili powder, cumin, garlic powder, paprika, and salt and mix again until everything is combined. Set aside.
In a large skillet over medium heat, combine the chorizo*, onion, and bell pepper. Cook until veggies are tender, about 8-10 minutes. Pour in the egg mixture and stir frequently until eggs are fully cooked.
Remove from heat and add 1 cup of enchilada sauce to the mixture. Stir until everything is completely combined.
Pour 1/2 cup enchilada sauce in the bottom of a 9x13 casserole dish. Layer 6 tortillas along the bottom, followed by half of the chorizo egg mixture, and 2 cups of the shredded cheese. Repeat these layers, then bake for 25 minutes. Allow to cool for 15 minutes before serving. Serve with toppings or as is. Store leftovers in the refrigerator, covered tightly, up to 5 days. Dish freezes well, up to 2 months. Thaw in refrigerator overnight. Make ahead: you can prep the chorizo and egg filling up to 1 day in advance. Store in the refrigerator until ready to use and proceed with step 5.
*If you are using raw chorizo, brown the meat first before cooking with the vegetables.Toppings: we served this with cilantro and sliced mini bell peppers and loved the added crunch to the dish. Also consider sliced jalapeños, chopped green onion, crumbed oaxaca cheese, beans, sour cream, or salsa.