Ree Drummond Makes Breakfast Enchiladas in Her NEW House | The Pioneer Woman | Food Network

Ree loved the enchiladas her mom used to make when she was growing up! This twist on her mom’s recipe turns it into a brunch dish, using chorizo, eggs and jalapeño cream cheese. Plus, she shares the story of the construction of her and Ladd’s NEW home!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Breakfast Enchiladas
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr 10 min (includes resting time)
Active: 20 min
Yield: 6 to 8 servings

Ingredients

9 ounces Mexican chorizo
1/2 white onion, diced
1 poblano pepper, seeded and diced
8 large eggs, beaten
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup store-bought salsa verde
Fourteen 6-inch corn tortillas
14 teaspoons jalapeño cream cheese
2 cups store-bought red enchilada sauce
1 cup grated pepper jack cheese
1 Roma tomato, diced
Fresh cilantro leaves, for garnish
1/2 avocado, diced

Directions

Cook the chorizo with the onion and poblano in a medium skillet over medium heat until the chorizo is cooked through, 4 to 5 minutes. Remove to a bowl.

Add the eggs to the skillet and scramble, seasoning with the salt and pepper, 3 to 4 minutes. Remove the skillet from the heat. With a slotted spoon, add the chorizo to the eggs and set aside.

Add the salsa verde to the bottom of a 9-by-13-inch baking dish. Lay a tortilla flat on a work surface and spread 1 teaspoon cream cheese down the center. Top with 2 heaping tablespoons of the egg mixture. Roll the tortilla and put it seam-side down in the baking dish. Repeat with the remainder of the tortillas, cream cheese and egg mixture. Evenly pour over the enchilada sauce and top with the pepper jack cheese. Cover with foil. (At this point, if making ahead, you can refrigerate until ready to bake, for up to 12 hours.)

To cook, preheat the oven to 350 degrees F.

Bake, covered, for 20 minutes. Remove the foil and continue to bake until the cheese is melted and the edges are bubbly, 20 minutes more.

Let the enchiladas rest for 5 minutes, then top with the tomato, cilantro leaves and avocado. Serve.

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Ree Drummond Makes Breakfast Enchiladas in Her NEW House | The Pioneer Woman | Food Network

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