Breakfast Enchiladas
For a hearty start to any day — or a fun take on breakfast for dinner — put together this casserole. Red enchilada sauce (you can use 2 cups store-bought) and cheese smother a breakfast burrito base of flour tortillas encasing crisp potatoes and chorizo. Sliding eggs into the dish at the end of baking gives you the bonus of sunny-side-up eggs without the hassle of washing another pan. You can assemble the enchiladas the day before serving to make the morning less hectic.
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