Do you love tacos and enchiladas?
If you do, this recipe is for you.
This tortilla breakfast casserole puts all the delicious flavors from both dishes into one.
Image by Views on the road via YouTube
It is filling, comforting, and scrumptious.
you’re free to never go wrong withViews on the roads recipe.
It is truly the best baked Mexican breakfast casserole I have ever tried.
I cant think of a better morning meal than this one.
What I love most about this recipe is that you’re able to make it ahead of time.
After that, remove the foil and continue to bake for 15 to 20 minutes more.
Since it is cold, it will take more time to cook.
It is packed with all of your breakfast favorites and cheese!
You have to try this recipe at home.
I am sure everyone will love it.
Break it down and cook for 6 to 8 minutes.
Step 2:
Boil the chopped potatoes for about 10 minutes, then strain.
Turn the heat to low then come in every minute and a half gently mixing the bacon.
Step 4:
Once the chorizo is cooked, add the cooked potatoes and mix well.
Cook for 2 minutes.
Step 5:
Layer the corn tortillas on the bottom of your casserole.
Transfer the chorizo potato mixture and spread evenly.
Add the canned beans, then top with the eggs.
Sprinkle shredded cheese on top.
Step 6:
Preheat the oven to 380F.
Cook for 4 minutes.
Add the chopped tortillas, tomato sauce, water, and chicken bouillon.
Cook for 2 minutes on medium low.
Turn off the heat.
Add on top of the cheese.
Step 8:
Sprinkle more shredded cheese on top.
Place inside the preheated oven and bake for 15 to 20 minutes until the cheese is melted.
