This is one of those recipes from a friend-of-a-friend-of-a-friend kind of thing, that was scrawled by hand who knows how many years ago. And can we all just agree that those are the best recipes?
- 8 ounces chorizo sausage
- 2 cups frozen shredded hash browns
- Salt and pepper to taste
- 8 eggs, whisked together with a splash of water
- 1 tablespoon butter
- 1 bunch green onions, chopped
- 1 cup light sour cream
- 1 7-ounce can green chilies (mild)
- 1 10-ounce can cream of mushroom soup
- 8 ounces green enchilada sauce or green salsa
- 8 12-inch tortillas
- 1 1/4 cups shredded cheddar cheese
- 1 1/4 cups shredded pepper jack cheese
- Over medium heat in a large skillet, crumble the chorizo and cook, stirring frequently, until cooked through. Using a slotted spoon, remove from the pan and drain on a paper towel, reserving the drippings. When drained, add to a medium mixing bowl.
- In the same pan (and the same drippings), add the hash browns in a thin layer. Sprinkle with salt and pepper and cook for about 7 minutes or until brown and crispy, then flip and cook until the other side is brown and crispy. Remove from pan and add to the cooked sausage.
- Return the pan to heat and melt the tablespoon of butter. Add the whisked eggs and scramble. When done, add to the eggs and potatoes and stir to combine.
- In a small-ish mixing bowl, whisk together the cream of mushroom soup, sour cream, enchilada sauce, chilies, and green onions. Measure out 1 cup of the sauce and mix it with the egg mixture.
- Preheat your oven to 325.
- Fill each tortilla with about 1 cup of the egg mixture and roll it securely. Place in a 9×13″ pan. Pour the remaining sauce over the enchiladas and sprinkle with cheese. Bake for about 30-35 minutes or until the cheese is melted and the sauce is bubbly. Remove from oven and allow to stand for about 5-10 minutes before serving. Makes 8 servings.