Breakfast Enchiladas

Ingredients 

• 4 ounce Chorizo
• 6 eggs
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2.5 ounce Spinach, wilted
• 1 cup Cheddar Cheese, shredded
• 1/2 cup Green Onion, chopped
• 1/4 cup Salsa
• 1 Jalapeno, finely chopped
• 12 Flour Tortilla Shells
• 2 cup Enchilada Sauce, divided
• Optional: Chopped Cilantro

Directions

1. Preheat oven to 350°F.
2. In a medium saucepan, brown and and crumble the chorizo over medium heat. Remove meat from pan leaving oils behind. 
3. Add eggs, salt, and pepper to the pan (oils left behind will act as the ‘butter’). Scramble the eggs, leaving them slightly runny. 
4. Mix together the cooked chorizo, eggs, spinach, cheese, green onion, salsa, and jalapeno in a large bowl. Add egg mixture to each tortilla and roll up. 
5. In the bottom of a 9×13 pan add 1/2 cup of enchilada sauce and spread to cover. Add the rolled tortillas and top with the remaining enchilada sauce. 
6. Bake for 40 minutes.
7. If using top with chopped cilantro and enjoy!

Nutrition

Servings: 6

Calories: 470

Fat: 25.6

Carbs: 38.2

Fiber: 4.4

Protein: 20.7