Tortillas stuffed with spicy chorizo, scrambled eggs, and potatoes are topped off with a tangy tomatillo sauce and melted cheese for a breakfast that will keep you warm all day. The heat level on this dish is adjustable—if you prefer a milder dish, use only half a jalapeño in the sauce and leave out the green chiles.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Excellent! Made it for my kiddo's work and he said, "HS! People loved them. It was the first dish to be destroyed!"
great recipe. use canned tomatillos for the sauce.
I made this dish for my father's birthday of 92 years. Instead of the traditional birthday dinner we had a birthday breakfast on the dock in the early morning. My enchiladas were a huge hit and everyone loved them!!
Great. Flavorful.I cut down the recipe and made it for two. I also increased the eggs to two eggs per enchilada. It was great and will be a recipe that I will use for a group since it is perfect to make the night before.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?