Breakfast Enchiladas Verdes with Eggs and Chorizo

Why You’ll Love This Recipe

• Bright, tangy tomatillo salsa balances rich eggs and melty cheese.
• Choose chorizo for savory spice or black beans for a hearty vegetarian option.
• Soft-scrambled eggs stay custardy thanks to a quick, gentle bake.
• Great for brunch: easy to assemble, feeds a crowd, and bakes in one pan.

Grocery List

• Produce: Tomatillos, jalapeño or serrano, white onion, garlic, cilantro, limes, optional radishes
• Dairy: Eggs, unsalted butter, Oaxaca or Monterey Jack, Mexican crema (or sour cream), optional Cotija
• Pantry: Corn tortillas, salsa verde (if not making from scratch), neutral oil, kosher salt, black pepper, optional cumin

Full Ingredients

For the Salsa Verde (makes about 2 1/2 cups; or use store-bought)

• 1 lb tomatillos (about 10 medium), husked and rinsed
• 1–2 jalapeños or 1 serrano, stemmed (seed for mild)
• 1/2 medium white onion, peeled and quartered
• 2 garlic cloves, peeled
• 1/2 cup cilantro leaves and tender stems
• 1 tbsp fresh lime juice
• 1/2 tsp kosher salt, plus more to taste
• 1 tsp sugar (optional, to balance)

For the Filling

• 10 large eggs
• 2 tbsp unsalted butter
• 3/4 tsp kosher salt, divided, plus more to taste
• 1/4 tsp freshly ground black pepper
• 8 oz fresh Mexican chorizo, casings removed or 1 1/2 cups cooked black beans, drained and rinsed
• 1/2 tsp ground cumin (only if using beans; optional)

To Assemble & Bake

• 12 corn tortillas (6-inch)
• 2 tbsp neutral oil (such as canola or avocado) for softening tortillas
• 2 cups (8 oz) shredded Oaxaca or Monterey Jack cheese, divided (1 1/2 cups inside; 1/2 cup on top)
• 2 1/2 cups salsa verde, warmed (from above or store-bought)

For Finishing

• 1/2 cup Mexican crema (or 1/2 cup sour cream thinned with 1–2 tbsp milk)
• 1/2 cup cilantro, chopped
• 1/4 cup crumbled Cotija (about 1 oz; optional)
• Lime wedges, for serving
• Thinly sliced radishes, for garnish (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 375°F. Lightly oil a 9×13-inch baking dish. Spread 1/2 cup of the warmed salsa verde over the bottom to keep the enchiladas from sticking and to prevent dry edges.

Step 2: Make the salsa verde (or warm store-bought)

For scratch salsa: Arrange tomatillos, jalapeño, onion, and garlic on a foil-lined sheet pan. Broil 6–8 minutes, turning once, until blistered in spots. Transfer everything (and any pan juices) to a blender with cilantro, lime juice, salt, and optional sugar. Blend until mostly smooth. Taste and adjust salt or lime. For best flavor and a slightly thicker texture, simmer the blended salsa in a saucepan over medium heat for 3–4 minutes. Keep warm.

Using store-bought: You’ll need 2 1/2 cups salsa verde. Warm it gently on the stove so it’s pourable.

Step 3: Cook chorizo or season the beans

Chorizo option: In a medium skillet over medium heat, cook the chorizo, breaking it up with a spatula, until browned and cooked through, 5–6 minutes. Spoon onto a plate and keep warm.

Bean option: In a small skillet over medium heat, warm 1 tsp oil (if needed). Add the beans, 1/4 tsp salt, and cumin. Stir until heated through and lightly seasoned, 2–3 minutes. Mash a few beans with the back of a spoon for a creamy texture. Keep warm.

Step 4: Soft-scramble the eggs

Crack the eggs into a bowl and whisk until well combined. Melt the butter in a large nonstick skillet over low heat. Pour in eggs and cook slowly, stirring with a spatula and pushing from the edges toward the center to form soft curds. Season with 3/4 tsp salt and 1/4 tsp pepper. Cook 5–7 minutes until the eggs are glossy and just set but still custardy. Immediately remove from heat to prevent overcooking.

Step 5: Warm the tortillas

Heat 2 tbsp neutral oil in a medium skillet over medium heat. Working one or two at a time, warm each tortilla 15–20 seconds per side until pliable (add more oil as needed). Stack them in a clean kitchen towel to keep warm and soft. This step helps prevent cracking and improves texture. Alternatively, microwave the stack wrapped in a damp towel for 45–60 seconds.

Step 6: Fill and roll the enchiladas

Set up a filling station: tortillas, eggs, chorizo or beans, and 1 1/2 cups shredded cheese. For each tortilla, add about 2 tbsp soft eggs, 1 tbsp chorizo (or 2 tbsp beans), and 2 tbsp cheese. Roll snugly and place seam-side down in the sauced baking dish. Repeat to make 12 enchiladas. Note: If you like saucier enchiladas, briefly dip each warm tortilla into the warm salsa before filling.

Step 7: Sauce, bake, and finish

Pour the remaining 2 cups salsa evenly over the enchiladas. Sprinkle with the remaining 1/2 cup cheese. Cover tightly with foil and bake for 10 minutes. Uncover and bake 3–5 minutes more until the cheese is melted and the sauce is bubbling. Let rest 5 minutes. Drizzle with crema, shower with cilantro, and finish with Cotija. Add radish slices and lime wedges if you like. Serve hot.

Pro Tips

• Keep the eggs soft: pull them from heat while still glossy; they’ll finish gently in the oven.
• Warm tortillas are key: a quick oil-softening step keeps them from tearing and adds great flavor.
• Adjust salsa thickness: simmer 3–4 minutes if too thin, or whisk in a splash of water if too thick.
• Balance the heat: seed the chiles for mild salsa, leave some seeds for kick.
• Rest before serving: 5 minutes helps the sauce settle and makes cleaner slices.

Variations

• Mushroom–Poblano: Sauté 8 oz sliced mushrooms and 1 roasted, sliced poblano; use instead of chorizo/beans.
• Spinach–Bean: Fold 2 cups wilted spinach into the black beans for extra greens.
• Cheese Swap: Try pepper jack for spice or add a little crumbled goat cheese inside for tang.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered at 350°F for 12–15 minutes or microwave individual portions until hot, adding a spoonful of water and covering to keep them moist. For best texture, cook the chorizo/beans and salsa up to 3 days ahead and scramble eggs just before assembling. You can assemble the enchiladas up to 4 hours ahead, cover, and refrigerate; bake 5–8 extra minutes if cold. Freezing is not recommended due to the delicate soft-scrambled eggs.

Nutrition (per serving)

Approximate (with chorizo): 610 calories; 30 g protein; 36 g fat; 40 g carbs; 1,120 mg sodium. With black beans: about 560 calories; 27 g protein; 31 g fat; 43 g carbs; 1,020 mg sodium. Values will vary with brands and toppings.