Breakfast Taco Enchiladas
- 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
- Cook chorizo as directed on package.
- Prepare scrambled eggs over medium heat with butter, salt and pepper (don't let them get too dry.)
- Blend eggs, chorizo and 1 cup of cheese together.
- Place 3 tablespoons of egg mixture inside each tortilla.
- Roll into a taco and place seamside down in a lightly oiled 9X11 casserole dish.
- Complete this step until the pan is full. (The tacos will be touching.)
- 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.
- Add sauce to the top of the tacos making sure to cover completely.
- Add sauce to the top of the tacos making sure to cover completely.
- Place in oven at 350 degrees F for 20-30 minutes until brown.
chorizo, butter, eggs, cheese, flour tortillas taco, philadelphia cream cheese, green chiles, cayenne, garlic, paprika, chili powder, cumin, cherry tomatoes
Taken from www.yummly.com/recipe/Breakfast-Taco-Enchiladas-1505783 (may not work)