Ingredients:
- For the Filling: 1 lb (450 g) breakfast sausage or chorizo (remove casings if needed) — or 12 oz (340 g) for lighter version
- For the Filling: 1 tbsp (15 ml) neutral oil (vegetable or canola) — if using lean sausage, oil optional
- For the Filling: 1 medium yellow onion, diced (about 150 g)
- For the Filling: 1 medium bell pepper, diced (any color) (about 120 g)
- For the Filling: 3 cloves garlic, minced (about 9 g)
- For the Filling: 12 large eggs, beaten (about 720 g) — or 8 large eggs for lighter version
- For the Filling: 1/4 cup (60 ml) milk or half-and-half
- For the Filling: 2 cups (300 g) frozen shredded hash browns, thawed and patted dry (or 2 cups cubed roasted potatoes)
- For the Filling: 2 cups (200 g) shredded cheddar or a cheddar/Monterey Jack blend
- For the Filling: 1/2 tsp kosher salt (adjust) and 1/4 tsp black pepper
- For Assembly: 12 flour tortillas, 6–8 inch (15–20 cm) — or 12 small flour tortillas you prefer (use corn if you prefer, but warm and pliable)
- For Assembly: 3 cups (720 ml) red enchilada sauce (store-bought or homemade) — reserve ~1 cup for topping
- For Assembly: 1 cup (100 g) shredded cheese for topping (cheddar/Monterey Jack)
- For Assembly: 2 tbsp (30 g) chopped fresh cilantro (optional)
- For Assembly: Lime wedges, sliced green onions, and sour cream or crema for serving (optional)
- Optional Quick Homemade Red Enchilada Sauce: 2 tbsp (30 ml) vegetable oil
- Optional Quick Homemade Red Enchilada Sauce: 2 tbsp (16 g) all-purpose flour
- Optional Quick Homemade Red Enchilada Sauce: 2 tbsp (15 g) chili powder
- Optional Quick Homemade Red Enchilada Sauce: 1 tsp ground cumin
- Optional Quick Homemade Red Enchilada Sauce: 1/2 tsp dried oregano
- Optional Quick Homemade Red Enchilada Sauce: 2 cups (480 ml) low-sodium chicken or vegetable broth
- Optional Quick Homemade Red Enchilada Sauce: 1 tsp kosher salt (adjust)
- Optional Quick Homemade Red Enchilada Sauce: 1 tsp apple cider vinegar or lime juice (optional, brightens sauce)
Instructions:
- Prep ingredients: dice onion and bell pepper, mince garlic, thaw and pat dry hash browns, shred cheese, and warm tortillas briefly to make them pliable.
- Cook the meat: brown sausage or chorizo in a large skillet over medium-high heat, breaking it into small pieces; drain excess fat if necessary and transfer to a bowl to cool slightly.
- Sauté vegetables: in the same skillet add oil if needed, sauté diced onion and bell pepper until softened, about 4–6 minutes; add minced garlic in the last minute, then remove from heat to cool.
- Make scrambled eggs: whisk eggs with milk, salt and pepper. In a lightly oiled skillet over medium heat, cook gently until just set but still moist (slightly undercooked), then remove from heat.
- Combine filling: in a large bowl fold together cooked sausage and vegetables, scrambled eggs, thawed hash browns, and 2 cups (about 180–200 g) shredded cheese; adjust seasoning to taste.
- Assemble enchiladas: preheat oven to 350°F (175°C) if baking same day. Spread 1/2 cup (120 ml) enchilada sauce evenly on the bottom of a 9x13-inch (23x33 cm) baking dish.
- Assemble enchiladas: spoon about 2–3 tablespoons (or ~1/4 cup) of filling onto each warmed tortilla, roll tightly and place seam-side down in the dish; repeat to make 12 enchiladas.
- Top and prepare for bake: pour remaining enchilada sauce evenly over the rolled enchiladas and sprinkle the remaining 1 cup (100 g) shredded cheese on top.
- Make-ahead storage - Refrigerate: cover tightly with foil or plastic wrap and refrigerate up to 24 hours. Make-ahead storage - Freeze: cover tightly with plastic wrap then foil or use a freezer-safe container and freeze up to 2 months (freeze without garnishes).
- Bake from refrigerated: bake covered at 350°F (175°C) for 25–30 minutes, remove foil, then bake an additional 8–10 minutes until cheese is bubbly and edges begin to brown. Internal temperature should reach 165°F (74°C).
- Bake from frozen: bake covered at 375°F (190°C) for 45–55 minutes, remove foil, then bake an additional 10–15 minutes until bubbly and heated through (165°F / 74°C). If partially thawed, reduce time accordingly.
- Finish and serve: let rest 5 minutes before serving. Garnish with chopped cilantro, sliced green onions, lime wedges and sour cream or crema as desired.
- Doneness cues and tips: filling eggs should be slightly moist before rolling since they finish in the oven; sauce should be bubbling around the edges and top cheese melted and lightly golden. For a crisper top, broil 1–2 minutes at the end—watch closely.