This incredibly flavorful combination of Huevos Rancheros and Enchiladas is the breakfast you’ve been waiting for! Give your enchilada filling a hearty touch with Carolina® White Rice alongside pinto beans, chorizo and cheese.
Preheat oven to 425°F. Prepare white rice according to package directions. Let cool slightly.
Meanwhile, heat oil in large skillet set over medium heat; cook chorizo for 8 to 10 minutes or until browned and cooked through. Let cool slightly.
Spread half of the enchilada sauce in bottom of greased 13- x 9-inch baking dish; set aside.
Stir together rice, chorizo, 1 cup Monterey Jack cheese, and beans.
Place 1/3 cup of the rice filling in center of each tortilla. Roll up tightly; place seam side down in prepared baking dish. Spread remaining enchilada sauce over top. Sprinkle with remaining Monterey Jack cheese.
Bake, uncovered, for 18 to 25 minutes or until cheese is melted and filling is heated through.
Place 2 enchiladas on each plate; top each serving with fried egg. Garnish with avocado, cotija cheese and cilantro.
Substitute poached eggs for fried eggs if preferred.
Authentic huevos rancheros are served with an open-faced tortilla, eggs and a plethora of other ingredients, but this version wraps the filling up like enchiladas and coats with extra sauce and cheese to oven-bake! While it is a standard breakfast or brunch meal, you can make these filling enchiladas any time of day for lunch or dinner if you choose.
These enchiladas will be one of your favorite white rice recipes! It’s topped with a fried, poached or scrambled egg if you choose and all of your favorites like avocado, cotija cheese and cilantro. You can also top with pico de gallo or salsa if you choose!