Serve for breakfast, lunch or dinner — these enchiladas are delightfully light from their crepe shells and spicy from the fried chorizo filling. Add in scrambled quail eggs and you’ve got traditional Mexican with a twist!
Preheat oven to 350°F degrees.
For the crepes, place quail eggs, flour, milk, melted butter and salt in blender and blend until smooth.
Heat a non-stick pan on medium heat and add 1 tsp butter.
Once butter has melted, pour in 3 tbsp of batter into pan and swirl around so it covers the bottom of the pan. Cook for 1–2 minutes, flip crepe to cook for a few seconds on the other side. Remove crepe from pan and set on a plate.
Continue until there is no more batter and set crepes aside.
If not using right away, crepes can be stored in a container for up to 3 days in the fridge.
For the scrambled eggs, heat a pan on medium heat and add 1 tbsp butter.
Once butter has melted, add 1/8 cup diced red onion to the pan. Cook for 2-3 minutes
At this point, add chorizo using a wooden spoon to break it up and cook until it is thoroughly cooked.
Once cooked, add eggs to pan. As eggs begin to set, gently move them with a spatula across the bottom of pan to get soft curds. Do not overcook eggs. Transfer chorizo eggs to a bowl.
Place 1/2 cup of the tomatillo salsa in the bottom of a casserole dish.
For the enchiladas, place crepes on a plate, add 1-2 tbsp of chorizo scrambled egg and roll up. Place seam side down in the prepared dish with the tomatillo salsa. It should make 8 enchiladas. Pour the remaining 1/2 cup of tomatillo salsa on top.
Pour sour cream evenly over enchiladas and sprinkle cheese, making sure it’s all covered. Bake for about 20-25 minutes.
While the enchiladas are in the oven, cook remaining onions in a pan. Keep warm until enchiladas are ready.
Remove enchiladas from oven and serve. Garnish with cilantro and fried onions.