With a chorizo, potato & egg filling. Enchilada sauce recipe is also posted on here😋

Breakfast Enchiladas

 To a large skillet on medium heat, add the chorizo, break down into pieces & cook for 7-10 minutes. Remove from skillet and set aside for later.

 Add the diced potatoes to the same skillet where you cooked the chorizo, cook for 7-10 minutes stirring occasionally until the potatoes are fork tender.

 Add the diced onion & cooked chorizo back to the skillet. Mix to combine.

 Whisk up 6 eggs, reduce skillet heat to low, add in the eggs & cook for 1 minute. Parts of the eggs might still be raw, but they’ll finish cooking in the oven.

 To assemble, warm up flour tortillas on a griddle for 10-15 seconds per side. Sprinkle with cheese, a spoonful of the egg/chorizo/potato mixture, then roll them up. Continue until you’ve used up all the filling.

 To your baking dish, add 1 cup of warmed up enchilada sauce to the bottom, then place the rolled up flour tortillas inside. Top off with the remaining enchilada sauce, top with cheese & bake for 20-25 minutes or until the cheese is perfectly browned & melted.

 Serve with crema, salsa, cilantro, avocado & enjoy 😋