Big Brunch Enchiladas


Big Brunch Enchiladas

An intrinsically Mexican dish, enchiladas are not one but a multitude of possibilities that can dress up a corn tortilla. Simply the sound of the word enchilada makes any Mexican’s mouth water in less than a millisecond and is cause for celebration.

One of the dearest antojos or antojitos (translate to whims or little whims), enchiladas are corn tortillas that may be heated up or lightly fried, either folded or rolled, with or without a variety of fillings, always bathed in a salsa or sauce, and garnished with a a few from a long list of possible toppings. From crumbled queso fresco and a drizzle of crema, to raw or pickled onion, chiles or other vegetables, Mexican avocado, chorizo, shredded lettuces and cabbage, just to name some.

Considering the variations of fillings, salsas, and toppings, enchiladas not only embody different regional cuisine’s identities, but also the whims of different cooks…

Here is my latest one; I call it the Big Brunch Enchilada.

Before filling the corn tortillas with soft scrambled eggs, seasoned with sautéed scallions, I opted to quickly fry the tortillas. As we Mexicans say, pasamos las tortillas por aceite caliente: we dip the tortillas in very hot oil for a couple seconds to make them malleable and even more resilient to withhold the sauce and garnishes. If the oil is very hot, the tortilla will not absorb the oil, but will be transformed. You can opt to not fry and instead heat the tortillas on a hot comal, skillet, or griddle, for a minute per side until thoroughly hot and barely crisp.

However, please: for the love of anyone or anything you love the most, don’t use flour tortillas to make enchiladas.

Just, please, don’t? I am begging here.

Flour tortillas are sweeter than corn tortillas, they are less resilient to withhold sauce, fillings, and garnishes and become a mushy mess of the worst sorts if given the enchilada treatment.

Please, please, please, proudly stick to corn tortillas.

big brunch enchiladas
As for the salsa or sauce, the most well known enchiladas are verdes soaked in a salsa verde, enchiladas rojas soaked in a red salsa, and enchiladas de mole. All, of course, with their multiple variations.

For my Big Brunch ones, I am bathing them with a rich, thick and earthy black bean sauce, common in the Mexican Gulf Coast. I tend to have trouble deciding whether to eat my black beans with chipotles in adobo sauce or pickled jalapeños. Truth is, if I use one, I usually end up adding the other one too and mixing them up. So here, I am adding and combining both. The homemade black beans, or store bought ones if you don’t have time to cook them, are seasoned with the smoky, sweet and spicy adobo sauce from chipotles in adobo, as well as the vinegary pickling sauce from the pickled jalapeños. I couldn’t be happier with the result.

Forget about a light garnish, add tons of meaty and crisp bites of Mexican chorizo.

big brunch enchiladas
Fresh, tart and slightly salty crumbled queso fresco.

big brunch enchiladas

Bright fresh scallions (I love scallions…) that contrast with the cooked scallions scrambled with the eggs.

big brunch enchiladas
To finish off, punchy chopped pickled jalapeños go on top.

big brunch enchiladas
I liked these enchiladas so much, I couldn’t even decide on an ending photo for the blog post. So I am showing you the view from the top and from the side.

big brunch enchiladas
These enchiladas ended up being not an antojito but an antojote, a huge antojo of mine. Made to be eaten for a big brunch, they passed the critical approval of all my boys to the point that they were fighting for each piece on this plate. This is the one time when I don’t complain about them fighting.

Since this is a sign of success in my kitchen, the recipe is now yours!

I hope you give it a try for your Cinco de Mayo fiesta, your Mother or Father’s day brunch, or anytime you may want to indulge. As complex as they may sound, they are super easy and fast to make. Here’s how.

Enchiladas with Chipotle Black Bean Sauce, Chorizo and Queso Fresco

Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco
12 enchiladas
Pati Jinich
Course: Antojos, Breakfast
Cuisine: Mexican
Keyword: Avocado, black beans, chipotles in adobo, Chorizo, corn tortillas, Eggs, Enchilada, pati's mexican table, Pickled Jalapeños, queso fresco
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 30 minutes
An intrinsically Mexican dish, enchiladas are not one but a multitude of possibilities that can dress up a corn tortilla. Simply the sound of the word enchilada makes any Mexican’s mouth water in less than a millisecond and is cause for celebration. One of the dearest antojos or antojitos (translate to whims or little whims), enchiladas are corn tortillas that may be heated up or lightly fried, either folded or rolled, with or without a variety of fillings, always bathed in a salsa or sauce, and garnished with a a few from a long list of possible toppings. 


  • 3 cups cooked beans and 1cup of their cooking broth, or 2 drained cans black beans plus 1 cup water
  • 2 tablespoons adobo sauce from chipotle chiles in adobo sauce
  • 2 tablespoons vinegary sauce from pickled jalapeños in vinegar, or escabeche
  • 1 pound Mexican chorizo, casings removed, roughly chopped
  • 3 tablespoons vegetable oil, plus more oil if frying the tortillas
  • 1/3 cup chopped scallions, plus extra for garnish
  • 9 large eggs, beaten with a fork or whisk until foamy
  • 1/2 teaspoon kosher or coarse sea salt, or to taste
  • 12 corn tortillas
  • 1 cup crumbled queso fresco, cotija, farmer’s cheese, or goat cheese
  • 6 to 8 pickled jalapeños, seeded and chopped, for garnish
  • Ripe Mexican avocado slices, optional

To Prepare

  • Place the cooked black beans and cooking broth (or water if using canned) in a blender, along with the sauce from the chipotles in adobo and the vinegary sauce from the pickled jalapeños, and puree until smooth. Place in a medium saucepan, heat over medium-low heat, stirring occasionally, until very hot. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.
  • Heat a large skillet over medium heat. Once it is hot, add the chopped chorizo and cook, crumbling as it cooks with a wooden spoon or spatula into small bite sized pieces, until it has browned and crisped, about 5 to 6 minutes. Scrape into a bowl, cover and set aside.
  • Pre-heat a comal or cast iron skillet over medium heat.
  • Heat the oil in a medium 10-inch nonstick skillet over medium heat until hot but not smoking. Add the scallions and cook until soft and translucent and the edges begin to brown lightly, about 4 minutes. Reduce the heat to medium-low, pour in the beaten eggs, sprinkle with the salt, and cook, stirring often and gently, until desired doneness. I like to stop the cooking when the eggs are still soft and tender, not dry, which takes about 4 to 5 minutes. Remove from the heat.
  • Heat the corn tortillas, a pair at a time, in the pre-heated comal or skillet, about 1 minute per side, until completely heated through and even slightly toasted. Alternatively, you can heat enough oil to have 1/2" in a medium skillet set over medium heat, once very hot but not smoking, quickly pass each tortilla through the oil (4 to 5 seconds) and place on a plate or drying rack covered with paper towels. You know the oil is ready if when you dip a tortilla, the oil bubbles actively all around the edges and the tortillas begin to puff up after a few seconds.
  • One by one, place on a plate and spoon about 2 generous tablespoons of the scrambled eggs onto the center of tortilla. Roll it into a soft taco and place in a platter, seam side down.
  • When all the tortillas are stuffed and rolled on the platter, pour the bean puree on top. Cover with the cooked chorizo, crumbled queso and extra scallions. Add as many chopped pickled jalapeños as you like. Decorate with ripe avocado slices if you want to take those enchiladas way over the top.

93 comments on “Big Brunch Enchiladas

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  1. Hello Patti. I have been watching your show on CREATE for a while now including this weekend’s marathon. I don’t live in an area where I have access to some of your ingredients and prefer not to order online a lot. Do you have any other seasoning suggestion alternatives for the following (hopefully avoiding high soidium);
    2 tablespoons adobo sauce from chipotle chiles in adobo sauce
    2 tablespoons vinegary sauce from pickled jalapeños in vinegar, or escabeche

    Thank you in advance.

    1. Hey Trina, thanks for tuning in! To sub the sauce from pickled jalapenos just use vinegar; for the adobo sauce you can mix 1 tablespoon tomato paste (or worst case scenario, ketchup), 1 tablespoon cider vinegar, 1 teaspoon chipotle powder (or smoked paprika/cayenne powder mix), 1/2 teaspoon cumin, a pinch of oregano, a pinch of garlic powder, and a pinch of salt. Adjust the chipotle powder/cayenne for as much spiciness as you like. Good luck!

  2. What was the side dish you made with this on Pati’s Table. It was cactus and corn and other wonderful ingredients.

  3. Hi Pati. I love your show! You make the most delicious foods and I love watching you cook for your boys. I have two boys myself.

    They would love these. What brand of store bought corn tortillas do you recommend?

  4. These were delicious. We watch your show and duplicate your recipes and the whole family is healthier now. Thank you for sharing.

  5. Buenis días Pati!!! Acabo de ver tu programa desde San Miguel allende y está receta de enchiladas se me quedo en mente. De manera que este domingo lo prepare y fue todo un éxito. Mil gracias de nuevo por compartir con nosotros estas deliciosas recetas.

  6. I LOVED these… wonderful! We had longaniza, instead of chorizo, but the garlic and vinegary flavor were just the best.
    My kitchen sort of looks like a bomb went off, but it was worth it.
    Great recipe!

  7. What was the dish you made with fresh corn you made to have with this on the episode you went ballooning with your boys Pati ?
    Love watching all your recipes
    Everything looks delicious and you are fabulous
    Lulu xx

  8. Hola Pati!
    Mi daughter is getting married (to a nice jewish man) and I am hosting a Bridal Brunch shower. We are Mexican and I wanted to do Mexican food, since his family loves it just as much. Starts at 10:30 am to 2:00. I will have a way to keep things warm at venue (slow cookers, chafing dish), but can’t cook it there. Any suggestions for main dish? Expect about 35 people. Having a hard time deciding because of the time.

  9. I just love the song at the beginning of your show. I know some of the words but not all. Can you post the name of it so I can Google it? I would like to make it my ringtone. Lol

    1. The song is called “Dame” and the group that sings it is Domingo Siete, the lyrics go…
      Dame tu chocolate (give me your chocolate)
      Dame tu piloncillo (give me your unrefined sugar)
      Dame café caliente (give me hot coffee)
      Dame tu corazón (give me your heart)

  10. I made these. It wasn’t the prettiest dish but dang they were good!!. My son in law, (born in Mexico), said they were awsome. Thanks Pati!!

  11. Haven’t made these yet but soon! I’m commenting to compliment you on your writing style. I find it ridiculously entertaining and so warm! Thanks for your recipes!

  12. I made these today after seeing them on your Instagram feed. They were SO wonderful! Thanks so much for this recipe! My husband LOVED them, too. He told me after his first bite, “You are definitely making these again. They’re really good!”

  13. Wow ! They are fantastic. There are just the two of us, so I made froze the 3 extra servings in aluminum trays. I now have Sunday morning breakfast ready-to-go. Thank you, Patti

  14. We took your cookbook with us to Mexico where we had rented a house near Tulum for the Christmas holiday. (We took three more as well in order to have lots of information for shopping and cooking.) We especially enjoyed the scrambled egg packets with bean sauce for breakfast one morning. We made our own salsas and mole from local ingredients and wow, were they ever good. I made your chili rellenos with pork tonight, substituting slices of leftover pork roast for the ground pork. They were wonderful served with salsa verde. Thanks so much for your great recipes and techniques. You are much appreciated. Happy New Year.

  15. I made these for my 18-month old daughter and she gobbled them up! She can be selective about what she eats, so this was a huge success for me and a great compliment to your delicious enchiladas. I made them with flour tortillas since that was all I had. Next time, I want to try to corn tortillas. Are you a fan of reheating any uneaten enchiladas? If so, how do you do it? (Not that there will be many leftovers…)

    1. Hi Emily! I definitely go for corn tortillas for enchiladas. And yes, of course you can reheat! Just cover with foil and in the oven, or also in a skillet over stove tip, but covered, so they don’t dry up!

  16. Hi, Pati!

    I made this for brunch today, only I changed it a bit because we don’t like store-bought corn tortillas unless they are crisp. I turned it into a breakfast chilaquiles of sorts. I cut the tortillas into strips of various sizes (for texture) and put them in a 325 degree oven while I did everything else. I made the sauce, and then I cooked the chorizo (the kind in the tube). When it was almost done, I added a few handfuls o scallions and then the eggs. When the eggs were half set, I added co-jack cheese (had on hand) and then stirred the chips in. We each added scallions, pickled jalapenos, avocado, sour cream and the bean sauce to our taste. It was gone within minutes. I asked my teenage son what he would do to make it better. He said, “Double or triple it.” Thank you!

  17. Pati your the best!
    I started watching you on the “CREATE” channel here in NYC and I must say you made me get into Mexican food! I love how you talk about your recipes with such joy and passion? You make it FUN to want try doing it ourselves? So I did!
    This past Sunday I decided to do a Mexican BRUNCH rather than the traditional Eggs Benedict I usually do…

    Your Big “Brunch Enchiladas” where beyond a hit! So easy to make then of course I had to make your “Baked Egg Casserole”(prepped everything the day before except for the eggs)too… WOW! My guests and I are now your biggest fans…

    Can’t wait to try more of your recipes!!!

    Thank you

  18. ¡Hola Pati! My grandmother and I stumbled across your show today and absolutely loved it. You have a beautiful family.
    We watched the episode where you made these delicious looking enchiladas and I already have plans to make them for tomorrow’s after church breakfast because I cannot wait to try them.
    It is funny because my grandma begs people to only use corn tortillas for tacos and here you say the same for enchiladas. We look forward to seeing more episodes!

  19. Hi Pati, just wanted to tell you that my family and I really enjoy your show. My husband is from Uruapan Michoacán Mexico and I am Mexican American so at our home I cook a wide variety of different foods. Thank you, for being so sincere and sweet! I also, love cooking for the family just like you. We just loved that romantic dinner for your husband it was so beautiful. God Bless, Elvia

    1. I LOVE Michoacán, Elvia! I think Morelia has to be my favorite place in all of Mexico. It is very close to Uruapan, I have been both to Morelia and Uruapan many times and love the place, the people and the food. You are lucky to have a husband from there, he must have a BIG heart!

  20. Just wanted to tell you Thank you for your awesome show. I happened to be watching channel 8 and your show came on. I love it and am sharing it with other’s. Going to try your recipies, they remind me when I was growing up.

    1. Hola Richard, I’m so thrilled you found my show & thank you for letting other’s know about it! Let me know what recipes you try…

  21. Pati,
    Huge success with my dinner guests. Thank you for sharing this recipe. I fed two teens, a newly married young couple, a friend, and myself. They devoured the leftovers as well. I made “Big Brunch Enchiladas.”
    Look forward to following your other recipes.

  22. Looking forward to trying your Big Brunch Burritos with my extended family. I watch Channel 20 PBS in Indianapolis, IN. Beautiful episode.
    Any chance you are friends with Rick Bayless of Chicago? Hope your two families can communicate.
    My family saw him live at his XoCo restaurant in Chicago.

    Being a real chef that loves family means a lot to me, Pati. Thank you for sharing this recipe.

  23. These look amazing! I am having guests this weekend and I would like to make this. Can I make it the night before serving?

  24. my ques. to you is when is ur new season show comming out, what day and time. Thanks again, for all your great recipe reminds me of my momas cooking. I hope to hear from you.

  25. Love you and your show very much. Such a wonderful range of classic and contemporary recipes and I love the cultural knowledge you share, and that you are de vera Mexicana and sharing the food culture. And that you are such a sweetheart. And… Thank you for this recipe…this is a very cool spin on beloved enchiladas!

  26. Linda familia Pati Jinich. Hoy es la segunda ves que miro tu programa y mis niños me dicen Mammi pon atencion para que now cocines como Pati. Y les dio mucho gusto de ver que tienes 3 hombresitos Como nosotros tanbien tenemos 3 hombresitos. Gracias por compartir los platillos de Mexico con nosotros que estamos tan lejos y haora podemos compartir nuestra comida con la nueva generaicon. Dios te Bendiga y prospere tu show!

  27. No fue en el flan a mi hijo le encanta el flan pero yo nunca lo he tratado de hacer, de que parte de México eres y si puedes hablar un poquito más de tu familia me encantas, yo soy de Puebla, vivo en nj espero tu contestación

  28. Just viewed your show for the first time and really enjoyed. I hope to see it regularly. I WILL be coming back to your website and using your recipes. Thank You for your passion for food, it shines brightly!

  29. Your show is such a pleasure to watch, and the FOOD……don’t even get me started 🙂
    I am a chile addict.

  30. Hello Pati,
    Recently discovered your show on PBS. I am hooked. The information from the Mexican trips is so interesting to me. I want to visit these places, meet the people and eat all that food.
    Determined to find various dried chiles and incorporate them
    into my cooking. So far I have made your ‘Three Lime Poundcake’.
    It was a big hit. Thanks so much!

    1. Thank you for watching! And i do hope you get to find more dried chiles and bring them home, they are such a great tool kit to have in your pantry.

  31. Hello Pati, interesting recipe but I can’t decide if they’re Enchiladas or Enfrijoladas. I guess because they’re rolled up with a filling it’s a variation on an enchilada since we call our mole-based enfrijoladas “enmoladas.” I love your blog and it’s always a source of inspiration, thank you.

  32. Hi Pati, I was just wondering what brand the blender is that you use on the show. I love the red color of the base of it. Also love your shows and recently bought you cookbook. Thanks so very much.

  33. Hi Pati! I love your show! My kids and I watch it together. I have a jar of dried Chili peppers and a jar of Chipotle powder in my kitchen that I dash in everything–even my usual South Asian Pakistani dishes–I love the aroma! You’re delightful and the show is so informative! I was taking a nap today and my 5 year old calls me from the other room, “Mama!!” And then he comes in and whispers, “Mama, Pati’s Mexican Table is on.” I smiled and said “I’ll be there in a minute, sweety!” Hope to see many more of your shows!!!

  34. Hola Pati!
    Es un placer saludarte! Soy una fiel admiradora.
    Quiero viajar a Oaxaca y tomar clases de cocina.
    Sabes de algun lugar que pudieras recomendar?
    Gracias, Yolanda.

  35. I’m from North Carolina, but have spent time in Mexico City & surrounding areas. I DESPERATELY miss the food! This recipe takes me back & looks amazing. I can’t wait to try it! Cooking the food of a place you love really can transport you back… At least in spirit! Thank you!

  36. Thank you so very much for this post. A huge pet peeve of mine is seeing a recipe named Enchilada and made with flour tortillas. If you use a flour tortilla, please call it a burrito. With that little “vent” out of the way, I think this recipe sounds great and I’ll be trying it soon.

  37. I happen to LOVE both forms of tortillas, corn and flour.
    I’ll eat them with anything that happens to tempt me at the time.
    But, I will agree that corn tortillas are the best for certain foods and in this case it has to be corn tortillas.
    My ma has made a version of this dish for us for years and we all loved it, still do as a matter of fact.
    I watch your show and have made many of your recipes, very tasty!! THANKS Pati!!

    1. Thank you, Dalila!! I love flour tortillas too, it’s just that for enchiladas they don’t work that well… for me…

  38. Pati, my boyfriend is from Michoacan and I try to make the enchiladas Michoacan style by dipping the tortilla in the sauce first then frying them but it makes such a mess and it’s soo greasy! Do you have any recipes similar to these style enchiladas or any suggestions? Thank you and I love your show!

  39. I always ask for flour tortillas, because I simply don’t like corn tortillas. I don’t care they are dressed up with sauce and cheese and salsa, or the fact that my flour ones melt into a mushy mess underneath all that delicious goodness. I just don’t like the flavor or corn tortillas. On the other hand, I love tortilla chips. Go figure. There’s always somebody whose got to break with tradition. Sorry. But I love your show!

    1. Haha! No worries! Eat the flour tortillas with much joy. If you do like tortilla chips, I suggest you try enchiladas with crisped or toasted corn tortillas… you may be surprised (and thanks much for watching the show!).