What you need:
- chorizo – I used approximately 3 links
- 1 red bell pepper, diced
- diced jalapeno peppers – add to your own degree of spiciness
- 6 eggs
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups pepper jack shredded cheese (divided)
- 6 – 9″ flour tortillas
- 1/2 cup skim milk, 1/2 cup whole milk
- 2 tsp cornstarch
- 1 tsp ground cumin
How it comes to life:
Preheat the oven to 375.
Remove the casing from the sausage and brown in a skillet until fully cooked. Add the red bell pepper and jalapeno and cook until the pepper is soft. Remove from heat.
In a separate bowl, mix together the eggs, salt, pepper, 1 cup of cheese, and the chorizo mixture from above.
Place a tortilla on a large plate and scoop approximately 3/4 cup of the mixture into the center. You can add more or less depending on how full you want your enchiladas. Do not overfill or you will not be able to close the wrap. Fold the two ends in first and then roll up the tortilla. Place each enchilada into a greased glass dish with the seam down.
Sauce: In another bowl mix the milk, cornstarch, and cumin. Then mix in the remaining cheese. Pour the sauce evenly over the enchiladas.
If you are going to bake the next morning, cover the dish tightly and place in the refrigerator. If not, bake for 35-45 minutes. Make sure the eggs are done. The top of the enchiladas should be golden brown.
Topping: This is your chance to dress the meal up. I kept it fairly simple by adding sour cream, diced tomatoes, and fresh cilantro. You could also use salsa, bacon crumbles, onions…really anything!
Adapted from a recipe in the May 2012 issue of Oprah Magazine.