Skillet Breakfast Enchiladas

Cuisine Mexican

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 389kcal

1 tablespoon olive oil
3 cups sliced stemmed mushrooms (choose ones like the flavorful cultivated shiitakes or wild morels chanterelles or hedgehogs), well rinsed, about 6 ounces
½ small onion diced
2 teaspoons finely chopped fresh thyme optional
6 large eggs
¼ teaspoon Kosher salt
½ teaspoon New Mexico Red Chile Powder
14 ½ ounce canned diced tomatoes Drained
12 ounces enchilada sauce 1 ½ cups
1 Cup Sour Cream or Mexican Crema
6 corn tortillas
4 Cups Rotisserie Chicken, shredded or 1 pound browned chorizo
8 ounces Monterey Jack Cheese, shredded 2 cups shredded, divided
Chopped fresh cilantro for garnish

Preheat broiler to HIGH.
Place oil in a medium-size cast-iron skillet, and heat over medium, swirling to coat. Add onion and mushrooms and cook. Cover the pan and cook, stirring occasionally, until lightly browned and mushrooms are stewing in their own liquid about 6 minutes. Uncover and cook, stirring until mixture is dry.
Raise the heat to medium-high, and, when the mixture is sizzling away, add the beaten eggs, salt and red chile powder. Stir every few seconds until the eggs are barely set and still very creamy.
Reduce heat to medium-low. Stir in tomatoes, enchilada sauce, torn tortillas and ½ cup shredded cheese. Simmer over medium-low, stirring often, until slightly thickened, about 2 minutes.
Stir in chicken (or browned chorizo sausage), and sour cream.
Top evenly with remaining 1 ½ cups cheese. Transfer skillet to preheated oven, and broil until cheese is lightly browned, about 2 minutes.
Let stand 5 minutes, then sprinkle with cilantro and avocado and serve.