Breakfast Enchiladas

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 enchiladas; about 8 oz) contains 530 calories, 33 g carbohydrate, (1 g fiber), 23 g protein, 33 g fat, (9 g saturated fat), 235 mg cholesterol, and 1070 mg sodium.
  • Calories per Serving: 530
  • Servings: 6
  • Active Time: 30 minutes
  • Total Time to Make: 45 minutes
Breakfast Enchiladas



Make This First

You'll Need

9x13-inch baking dish


  1. Preheat oven to 350 degrees. Add eggs, 1 Tbsp oil, salt, and pepper to bowl; whisk until beaten. Set aside.
  2. Add chorizo to nonstick pan on MED; cook, stirring, 10-15 min until browned and caramelized. Remove from pan; set aside. Add eggs to pan on MED-HIGH; cook, stirring occasionally, until scrambled and fully cooked. Transfer to large bowl. Add chorizo; season with salt and pepper. Stir to combine. Set aside.
  3. Add 1 tsp oil to pan on LOW; add tortilla. Cook briefly on each side until warm and pliable. Add 1/4 cup egg mixture to tortilla; top with 1 Tbsp cheese. Roll up; arrange seam-side down in 9x13-inch baking dish. Repeat process with remaining tortillas and oil, adding 1 tsp oil to pan every 2 tortillas. Pour sauce evenly over enchiladas.
  4. Bake 12-15 min; remove from oven. Top evenly with remaining cheese; return to oven 3-4 min until cheese melts. Remove from oven; garnish with green onion, radishes, cilantro, and pickled red onion.
Chef Tips
  • Try replacing Food You Feel Good About Red Chile Sauce with Food You Feel Good About Green Chile Sauce.
  • Adding oil to tortillas in pan keeps tortillas from absorbing too much sauce.


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