Ingredients

The following ingredients have 4 Servings
  • 8 ounces chorizo sausage
  • 1 red bell pepper, seeded and diced
  • 12 large eggs
  • 1/2 teaspoon salt
  • 2 cups frozen shredded hash browns
  • 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 count)
  • 2 1/4 cups shredded cheddar or Mexican blend cheese
  • 1 can (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 1/2 cup heavy cream
  • 6 ounces bacon, cooked and crumbled
  • Optional toppings: sour cream, green onions, salsa

Instruction

  • Preheat oven to 350° F and spray a 9 x 13 baking dish with cooking spray.
  • In a medium bowl whisk the eggs and salt. Spray a large skillet with cooking spray and add the egg mixture. Cook until almost firm.
  • While the eggs are cooking, brown the chorizo and red bell pepper in a large skillet, crumbling the chorizo as you cook it. Cook until brown. Remove mixture to a separate plate with a slotted spoon and set aside. Drain drippings leaving about 1 tablespoon in the pan.
  • Add the hash browns to the pan and cook according to package directions. Remove from pan and set aside.
  • To assemble the enchiladas, fill the tortillas evenly with the eggs, chorizo mixture, hashbrowns, and 1 1/2 cups of the cheese. Roll tightly and place seam down in the prepared dish.
  • In a small bowl add the enchiladas sauce and cream. Whisk to combine. Pour over the enchiladas making sure to cover all of them. Sprinkle with remaining 3/4 cup cheese. Cover with foil and bake for 30 minutes. Remove foil after 20 minutes so the cheese can melt and brown.
  • Top with the bacon and other desired toppings such as sour cream, green onions, or salsa.