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.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

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.

Step 3

In the same skillet, sauté the diced red and green bell peppers for 3-4 minutes until softened. Remove from heat and set aside.

Step 4

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).

Step 5

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.

Step 6

Place the rolled tortillas seam-side down in the prepared baking dish.

Step 7

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.

Step 8

Gradually whisk in the chicken broth and half-and-half, stirring constantly until the mixture thickens, about 3-4 minutes.

Step 9

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.

Step 10

Sprinkle the remaining 1 cup of shredded cheese over the top of the enchiladas.

Step 11

Bake the enchiladas in the preheated oven for 20-25 minutes, or until bubbly and lightly golden.

Step 12

Remove from the oven and let sit for 5 minutes. Garnish with chopped cilantro and green onions before serving.

Nutrition Facts

Serving size	(1910.3g)

Amount per serving	% Daily Value*
Calories	3961.4

Total Fat 261.1g	0%
Saturated Fat 120.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 1666.2mg	0%
Sodium 9194.5mg	0%
Total Carbohydrate 223.7g	0%
Dietary Fiber 30.4g	0%
Total Sugars 22.0g
Protein 187.1g	0%

Vitamin D 305.5IU	0%
Calcium 2350.5mg	0%
Iron 19.2mg	0%
Potassium 2208.4mg	0%

*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.

Source of Calories

Fat: 58.8%

Protein: 18.7%

Carbs: 22.4%