Pineapple Chorizo Meatball Breakfast Enchiladas

Pineapple Chorizo Meatball Breakfast Enchiladas

Servings: 4   |   Preparation: 20 Mins


Ingredients

  • 1 package (16 oz.) Rosina Artisan Pinapple Chorizo Meatballs
  • 2 tablespoons olive oil
  • 1 red bell pepper, seeded and diced
  • 1 small white onion, diced
  • 4 cups frozen shredded hash browns
  • 4 eggs
  • Salt and black pepper to taste
  • 8 (6") soft, flour tortillas
  • 1 can (10 oz.) green enchilada sauce
  • ½ cup heavy cream
  • 2¼ cups shredded Mexican cheese blend
  • Optional toppings: sour cream, green onion or salsa

Directions

Preheat oven to 350° and cook meatballs according to the package instructions*. When finished set aside for later use. Spray a 9×13 baking dish with cooking spray. In a large sauté pan over medium heat, cook olive oil, red bell pepper and onion for 5 minutes. Remove from the sauté pan and place into a separate bowl. Add the hash browns to the pan and cook according to the package directions. Combine the cooked hash browns with the red pepper and onion mixture, folding together gently. In a medium bowl whisk the eggs with salt and black pepper. In a nonstick sauté pan over medium heat, scramble the eggs and cook until almost firm. To assemble the enchiladas, fill each tortilla evenly with eggs, pepper, onion and hash brown mixture, ¼ cup cheese and 4 meatballs. Roll tightly and place seam side down in the prepared baking dish. In a small bowl, whisk the enchilada sauce and heavy cream. Pour over the enchiladas making sure to cover all. Cover enchiladas with the remaining cheese and foil; bake in the oven for 20 minutes. After 20 minutes remove the foil and bake for an additional 5 minutes. Remove from the oven and let rest for 5 minutes. To serve, divide among plates with optional toppings.

*Save time by microwaving meatballs according to package instructions instead of baking