How to Make Breakfast Enchiladas! | Hilah Cooking

By Hilah Cooking · 45 min

Ingredients

Instructions

1. Break the stems off the guajillo chiles, rinse them, and simmer them in the water until it boils. Turn off the heat, add the peeled garlic clove, and leave covered for 10 minutes.
2. If using chorizo, crumble it into a skillet over medium-high heat and cook until the fat has rendered and the sausage is cooked. If omitting it, add a little oil to the skillet instead.
3. Saute the onion in the same skillet for 2-3 minutes, until it is just barely translucent.
4. Turn off the heat. Stir in the potatoes and spinach, mashing the potatoes so the filling holds together somewhat. Stir in the cheese.
5. Lift the peppers out of the hot water by their tips, letting the seeds fall back in. Blend the peppers, garlic and about 1/2 cup of the cooking water until smooth, letting the lid vent. Season with salt and set aside.
6. Heat the oven to 350°F.
7. Spray each tortilla lightly with oil and stack them on a plate. Microwave 30-45 seconds, or until pliable.
8. Spread about half the sauce in a 7x11 inch casserole. Dip each tortilla in the sauce on both sides, fill with a handful of potato mixture and roll up. Place the filled enchiladas in a 7x11 inch pan and spread enough sauce over them to keep them moist.
9. Bake about 10 minutes until heated through, or microwave about 5 minutes.
10. Meanwhile, fry or poach the eggs. Serve the enchiladas topped with the eggs and a little more sauce.

Summarized from Hilah Cooking's video. Watch it for the details.

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