Mexican Brunch Enchiladas with Creamy Cheese Sauce
Start your morning with a burst of flavor by diving into these rich and irresistible Mexican Brunch Enchiladas with Creamy Cheese Sauce. Perfect for weekend brunch or a crowd-pleasing breakfast, this recipe features savory chorizo, fluffy scrambled eggs, and vibrant red and green bell peppers, all wrapped in tender corn tortillas. Topped with a luscious homemade cheese sauce made with a blend of cheddar and Monterey Jack, every bite is ooey-gooey perfection. This dish is baked until bubbly and golden, then finished with fresh cilantro and green onions for a pop of brightness. With just 20 minutes of prep and bold, classic Mexican flavors, these enchiladas are sure to become a brunch favorite for the whole family.
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Recipe Information
Ingredients
- 6 pcs large eggs
- 2 tbsp milk
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup chorizo sausage
- 1 small (diced) red bell pepper
- 1 small (diced) green bell pepper
- 2 cups shredded cheese blend (cheddar, Monterey Jack)
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken broth
- 1 cup half-and-half
- 8 pcs corn tortillas
- 2 tbsp (chopped) cilantro
- 2 tbsp (chopped) green onions
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a medium skillet over medium heat, cook the chorizo sausage, breaking it apart with a wooden spoon, until browned and cooked through. Remove the chorizo and set aside, leaving the grease in the pan.
In the same skillet, sauté the diced red and green bell peppers for 3-4 minutes until softened. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until combined. Pour the egg mixture into a clean skillet over medium heat, scrambling it until just set (slightly undercooked is fine since they will bake in the oven).
Divide the scrambled eggs, cooked chorizo, and sautéed bell peppers evenly among the tortillas. Sprinkle a small amount of shredded cheese into each tortilla before rolling them up tightly.
Place the rolled tortillas seam-side down in the prepared baking dish.
To make the creamy cheese sauce, melt the butter in a saucepan over medium heat. Once melted, whisk in the flour and cook for 1 minute to form a roux.
Gradually whisk in the chicken broth and half-and-half, stirring constantly until the mixture thickens, about 3-4 minutes.
Add 1 cup of shredded cheese to the sauce and stir until melted and smooth. Season with a pinch of salt and pepper. Pour the cheese sauce evenly over the enchiladas in the baking dish.
Sprinkle the remaining 1 cup of shredded cheese over the top of the enchiladas.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until bubbly and lightly golden.
Remove from the oven and let sit for 5 minutes. Garnish with chopped cilantro and green onions before serving.
Nutrition Facts
Calories |
3961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.1 g | 335% | |
| Saturated Fat | 120.7 g | 604% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1666 mg | 555% | |
| Sodium | 9194 mg | 400% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 22.0 g | ||
| Protein | 187.1 g | 374% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 2350 mg | 181% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2208 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
