Breakfast Taco Enchiladas Recipe

Name: Breakfast Taco Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chorizo; 3 tablespoons butter; eggs Dozen; 3 cups cheese Kraft Shredded Natural, Mexican Blend, or any other works great!, portioned; 12 flour tortillas taco size; 8 ounces PHILADELPHIA Cream Cheese; 1 can green chiles chopped and not drained; 1/2 teaspoon cayenne; 1 tablespoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; cherry tomatoes

Servings: persons

1 pound chorizo
3 tablespoons butter
eggs Dozen
3 cups cheese Kraft Shredded Natural, Mexican Blend, or any other works great!, portioned
12 flour tortillas taco size
8 ounces PHILADELPHIA Cream Cheese
1 can green chiles chopped and not drained
1/2 teaspoon cayenne
1 tablespoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
cherry tomatoes

1
Cook chorizo as directed on package.
2
Prepare scrambled eggs over medium heat with butter, salt and pepper (don't let them get too dry.)
3
Blend eggs, chorizo and 1 cup of cheese together.
4
Place 3 tablespoons of egg mixture inside each tortilla.
5
Roll into a taco and place seamside down in a lightly oiled 9X11 casserole dish.
6
Complete this step until the pan is full. (The tacos will be touching.)
7
Next heat cream cheese over the stove at medium heat until creamy. Add chiles and rest of ingredients. Once blended, add 1 cup of cheese into sauce.
8
Add sauce to the top of the tacos making sure to cover completely.
9
Add sauce to the top of the tacos making sure to cover completely.
10
Place in oven at 350 degrees F for 20-30 minutes until brown.

1712

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound chorizo, 3 tablespoons butter, eggs Dozen, 3 cups cheese Kraft Shredded Natural, Mexican Blend, or any other works great!, portioned, and more.

Yes, Breakfast Taco Enchiladas falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breakfast Taco Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions