filled with potatoes and chorizo, topped with fried eggs with a homemade chili sauce. These

are going to go great with all of your breakfast margaritas.

Alright. Numero uno. That means number one in Spanish. We're going to make our chili

sauce. So, I've got here a couple of dried pasilla chilies. They're pretty sweet and

tasty and delicious. I'm just going to break the stems off. I've already given them a little

rinse, just to get any dust or pesticide residue or anything like that off of them, since they're

not organic. Sorry, Jesus. I'm going to add about a cup of water or maybe a little more.

All we're going to do is bring this to a boil. When it boils, I'm going to turn the heat

off and just let it sit for about ten minutes to get reconstituted. So, I'm actually going

to move this to this back burner while that happens. Do a little magic switcharoo here

and work on numero two. This totally looks like a number two here.

Alright. What this is is not a turd. It's some chorizo sausage, some fresh Mexican chorizo

sausage. I'm just going to cook this over sort of a medium-high heat, until it's cooked

through and in really fine crumbles. You could totally leave this out. I've made these vegetarian

before, and they're just delicious. But I had some chorizo, so I'm going to add it.

[music].

Once most of the fat has released, you can be pretty sure that it's almost cooked. So,

I'm going to add some diced onion. We just want to soften this a little bit. I still

want to keep some of the crunch integrity of the onion, but maybe not like fully raw

onions. Although, you totally could. It's also fine that way. This is a very flexible

recipe, as long as you have the chili sauce and the potatoes, and even, you could totally

just buy a can of enchilada sauce and make enchiladas and serve them for breakfast with

an egg on top. I don't give two shits. Okay.

So, our water on the chilies is boiling. That's great. I'm going to drop in a couple cloves

of raw garlic, just like that. Bloop. Put the lid back on it. Turn it off and just let

it sit there for ten minutes to get softened up. Okay. Onions are getting just barely translucent.

Go ahead and turn the heat off. I've got two red potatoes here that I boiled a couple days

ago, and then peeled and just cut into pretty big cubes. And then, I'm also going to add

some baby spinach. Tear it up a little bit. Ew. Gross. I want my money back. But like

I said, yeah, this is totally still a hearty meal if you leave the chorizo out. The meat

is not integral. I don't know. Take it out. It's not necessary for the recipe to work.

Just a little extra bonus, because chorizo is the new bacon, y'all. I just declared that

for 2014. Pass it on.

Just going to mash up those potato chunks a little bit to help this filling stick together.

That's just going to make it easier to roll up. Okay. Them the last thing I'm going to

add to the filling is some crumbled up cotija cheese. This is a Mexican cheese. It's very

firm and salty, kind of reminds me of a merman's dick because it's firm and salty. Okay. Anyway,

I'm just imagining that merman have perpetual boners. But anyway, just a little bit of this,

maybe an ounce or so. Just add a nice saltiness. So, we're not adding any other salt to this

because between the chorizo and the cotija, we've got it made. But if you were leaving

either one of those out, you probably want to add a little bit of salt. Mix that around.

And this is not a melting cheese. It stays in chunks, and they just kind of get soft.

So, it adds a nice little textural bite in there, a little chewy cheese curd kind of

feel. You could use other types of cheese too.

Just going to pull them out by the tips. Pull it out by the tip and let all the seeds drop

out. You could leave them in if you wanted a really spicy sauce, but I don't know. To

me, this doesn't really need to be like super hot. These peppers have a really nice fruity

flavor. And the little garlic cloves that I dropped in. So, they'll still have a little

bit of a rawness to them, but they're not going to be so sharp and spicy. So, I'm going

to add, to start with, about a half cup of this soaking liquid. That's why I rinsed these

peppers off first, because you want to be able to use this liquid, but not if it's full

of weird gross shit, just jizz it around.

Important safety note. When you're blending hot things in a blender, pressure builds up,

and the lid can blow off. So, make sure that you allow it to like vent, just by sort of

leaving a little thing like that. Or if you don't have like a little cap, you can just

cover the blender with like a towel or something, doubled up, so you don't splatter your hand

with hot liquid. Okay. Safety lesson over. Whoa, guys. That was loud. Okay. I'm going

to check the consistency. Alright, that looks pretty good. Smells delicioso. I'm going to

add a little bit of salt, maybe a quarter teaspoon or so. That's it. Our sauce is done.

So, we can get rid of this. Magically, it goes over there. And then, for the enchilada

part, I've got some corn tortillas. Typically, or traditionally, they're sort of like warmed

up and softened in some warm oil before you roll the enchiladas. I have a cheer white

girl method, and I'm just going to actually spray them with a little bit of spray oil.

Boop. Boop. Boop. Boop. Boop. Boop. Then, stick them in the microwave for about 30 seconds,

and you will see how beautifully pliable they become. Okay. See? These are nice and hot

and soft. Your mileage may vary. You might need to put them in for a little bit longer,

60 seconds or so. But, looks good to me.

So, we're going to put a little bit of our sauce down here. And then, you just want to

dredge each tortilla in a little bit of this sauce. It's going to be a little bit messy.

Don't wear your best shirt. Couple tablespoons of your filling. And then, shove it on back.

A lot of times when I'm just making these for Chris and I, I'll just do like a half

batch, and I won't even bother heating up in the oven. I'll just do it on a plate and

like, microwave them or something.

So, this last one, you've got to do a little maneuvering, a little Houdini-ing to get it

covered, but you can do it. I promise you'll manage. Alright. Muy bien. Now, I'm just going

to pour the rest of the sauce over the top. Well, maybe save a little bit back because

it looks really pretty when you top it with egg. You can add a little bit more sauce on

top of the egg too. Okay. Gorgeous. Alright. I'm going to put this in the oven, really

just until I have some eggs fried or poached or however you want to do them.

Bonus video recipe tip. How to fry an egg in a cast iron skillet. You have to use butter.

Do not screw around with oil and frying eggs in a cast iron skillet. I have no idea why

it doesn't work, but it doesn't work. You have to use butter. I'm sure I'm going to

get a million comments telling me I'm totally wrong, but in my kitchen, I have to use butter,

or the eggs just stick, and they make a huge mess. I'm heating this up over pretty high

heat. I'm going to let this butter kind of -- It'll get a little foamy, and then the

foam will subside. Don't let me down, butter. Do what I said that you'll do.

Okay. I think that's hot enough. It's sort of popping and stuff. It's maybe almost about

to turn brown. That's good. So, if you put it in, and it starts popping like that, that's

good. It means you're probably not going to have your eggs stick to the pan. It also means

you're probably going to get some little crusty brown bits, which I personally like. But if

you don't, then you might want to try poaching your eggs or not using a cast iron skillet.

Just kind of shimmy it. The handle will get hot, eventually, if you're frying a bunch

of eggs. So, don't have to be like me and be all stupid. Turn the heat down if it's

popping too much. So, it looks good. The bottom's all set, white. Get it moving like this, and

then boop, like that.

Turn the heat off immediately, because that residual heat is going to keep cooking it.

So, it's not like totally done while I get my enchiladas out of the oven. Alright. Enchiladas

are done. Oops. I scrunched it, but that's OK. It's going to taste awesome. Then, I'm

going to cover it with a, hopefully, still runny egg. Come on. I'll just do that. Perfect.

Okay. There you go. Breakfast enchiladas. I cannot wait to dig in.

I have many other enchilada recipes on my website and videos. And also, check out my

breakfast playlist, if you are so inclined. Let's just go ahead and see if the egg yolk

is still runny. Hey. It's not runny, exactly, but it's moist. Why does that word gross everyone

out so much? Okay.

Get all this good stuff. I'm just going to take a big old honking bite. God damn it.

If I can. Fork. My fork is traitor-ing me. That is what I'm talking about. This is what

I want for breakfast if I ever come to stay at your house, like impromptu like bed and

breakfast session. This is what I want you to make me. Okay?

Thanks. Thanks for watching. Please subscribe if you haven't already. Check out Hilah Cooking

for printable recipes, and I'll see you guys next time. Bye.

Hey. What's a crab's favorite Mexican food? Pinch-a-lot-as. Get it?