Enchiladas for Breakfast! These potato chorizo enchiladas with guajillo chile sauce and fried eggs will blow your enchilada-loving mind. Easily made vegetarian, too!
|Garlic||1 Clove (5 gm) , smashed and peeled|
|Water||2 Cup (32 tbs)|
|Mexican chorizo||3 Ounce|
|Boiled red potatoes/2 cups frozen hash brown potatoes||2 , chopped|
|Kale/Spinach leaves||1 Cup (16 tbs) , chopped|
|Diced onion||1/4 Cup (4 tbs)|
|Crumbled cotija cheese||1/4 Cup (4 tbs)|
Preheat oven to 350°F.
In a pot, add water with peppers and bring to boil. Turn off heat and add garlic. Cover with lid and allow to sit for 10 minutes.
In a skillet, add chorizo and crumble well. Cook in medium to high heat.
Saute onions for 2-3 minutes until translucent.
Turn off heat and add potatoes and spinach.
Take off peppers for water and blend with garlic in a blender. Season with salt and set aside.
Spray tortillas with oil and microwave foe 30-45 seconds.
Spread sauce into casserole and place tortillas, Fill with potato mix and roll.
Lay inside pan and spread sauce over top.
Pop into oven and bake for 10 minutes.
Meanwhile, poach eggs in a saucepot.
Serve with salsa, poached eggs and enjoy!