To make a vegetarian version, omit the chorizo sausage and cook the peppers and onion in a drizzle of olive oil, then fold into the egg mixture a 15-ounce can of rinsed and drained black beans.
- 1 pound fresh chorizo sausage, casings removed and meat crumbled
- 1 red bell pepper, cored and diced
- 1 yellow bell pepper, cored and diced
- 1 small yellow onion, diced
- 1 jalapeño pepper, diced (optional)
- 6 large eggs
- 1 tsp. kosher salt
- ¼ tsp. ground black pepper
- 1½ cups shredded pepper Jack cheese, divided
- 8 (9) flour tortillas
- 1 cup whole milk
- 2 tsp. cornstarch
- 1 tsp. ground cumin
- Salsa, for serving
- Sour cream, for serving
Active time: 35 minutes
Total time: 1 hour
Preheat oven to 375°. Lightly grease a 9" x 13" baking dish with cooking spray; set aside. Brown chorizo in a large skillet over medium-high heat until cooked through, about 10 minutes. Add red and yellow bell peppers, onion, and jalapeño pepper (if using) and cook 6 to 8 minutes, or until onion is soft and translucent. Remove from heat and let cool briefly.
In a large bowl, whisk together eggs, salt, and pepper; stir in 1 cup cheese and chorizo mixture.
Lay a tortilla flat on a large plate. Spoon ½ to ⅔ cup of the egg and sausage mixture in a line down the center of tortilla. Roll up tortilla tightly and place seam side down in baking dish, nestled against the short side of dish. Repeat with remaining tortillas and filling.
To make sauce: In a medium bowl, whisk together milk, cornstarch, and cumin. Stir in remaining ½ cup cheese and pour over enchiladas. (At this point, the casserole can be baked immediately or covered and refrigerated overnight.)
Bake 35 to 40 minutes, or until eggs are cooked and enchiladas are deep golden brown. Serve immediately with salsa and sour cream.
Faith Durand is the author of Not Your Mother's Casseroles (Harvard Common).
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