Scrambled Egg Enchiladas Scrambled Egg Enchiladas

Author: Canadian Living

Brighten brunch with a taste of the Southwest: tortillas bursting with scrambled eggs, chorizo sausage and mild green chili sauce. If you use cooked chorizo, just dice and go; if using raw chorizo, remove it from the casings and cook, breaking up with a spoon.

  • Portion size 8 servings
  • Credits : Holiday Best: 2002




In large skillet, heat oil over medium-high heat; sauté onion, red and green peppers, and garlic until softened, about 3 minutes. Stir in sausage and potatoes; cook, stirring, until heated through.

In bowl, beat eggs with 1/4 cup (50 mL) water, salt, hot pepper sauce and pepper; pour over potato mixture. Reduce heat to low; cook, stirring, until eggs are almost set but still moist. Stir in cheese.

Spoon one-eighth of the egg mixture along centre of each tortilla; roll up and place, seam side down, in 13- x 9-inch (3 L) gla3/4 baking dish. (Make-ahead: Cover and refrigerate for up to 1 day.)

Sauce: In saucepan, melt butter over medium heat; stir in flour. Whisk in stock, 1/2 cup (125 mL) at a time; cook, stirring, until sauce comes to boil and thickens, about 3 minutes. Remove from heat; stir in sour cream and chilies. (Make-ahead: Cover and refrigerate for up to 1 day.)

Spread sauce over tortillas. Sprinkle with cheese and red pepper.

Bake in 425°F (220°C) oven until hot and bubbly, 20 to 25 minutes. Serve with salsa (if using).

Nutritional facts Per serving: about

  • Sodium 251 mg
  • Protein 29 g
  • Calories 608.0
  • Total fat 32 g
  • Cholesterol 243 mg
  • Saturated fat 13 g
  • Total carbohydrate 50 g


  • Iron 27.0
  • Folate 25.0
  • Calcium 29.0
  • Vitamin A 30.0
  • Vitamin C 115.0
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Scrambled Egg Enchiladas