ENCHILADAS WITH EGGS RECIPES

Name: Egg Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 enchiladas
Ingredients: 2 tablespoons salad oil; 1 medium onion, chopped; 1 green pepper, seeded and chopped; 3 (8 ounce) cans tomato sauce; 2 teaspoons chili powder; 8 eggs; 1/4 cup half-and-half or 1/4 cup milk; 2 tablespoons chopped canned california green chilies; salt and pepper; 2 tablespoons butter or 2 tablespoons margarine; 6 corn tortillas; 1 cup shredded cheddar cheese (about 4 ounces)

EGG ENCHILADAS RECIPE - FOOD.COM

Egg Enchiladas Recipe - Food.com image

These are scrambled eggs with a Mexican twist that can be served any time of the day. They don't require baking time however; they are slipped under the broiler to melt the cheese. Sometimes I heat the tortillas briefly in the microwave before dipping in the sauce to keep them from cracking when rolling them up. Recipe is from Sunset Mexican Cook Book.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 enchiladas

Number Of Ingredients 12

Ingredients

2 tablespoons salad oil
1 medium onion, chopped
1 green pepper, seeded and chopped
3 (8 ounce) cans tomato sauce
2 teaspoons chili powder
8 eggs
1/4 cup half-and-half or 1/4 cup milk
2 tablespoons chopped canned california green chilies
salt and pepper
2 tablespoons butter or 2 tablespoons margarine
6 corn tortillas
1 cup shredded cheddar cheese (about 4 ounces)

Steps:

Heat oil in a wide frying pan over medium heat and sauté onion and green pepper until limp; add tomato sauce and chili powder. Simmer, uncovered, for about 10 minutes.
Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
Dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. Roll up and place seem side down in a shallow baking dish.
Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).

Nutrition Facts : Calories 365.2, FatContent 23.5, SaturatedFatContent 10, CholesterolContent 315.7, SodiumContent 861.5, CarbohydrateContent 23.9, FiberContent 4.2, SugarContent 7.2, ProteinContent 16.8

SCRAMBLED EGG ENCHILADAS RECIPE | MYRECIPES

Scrambled Egg Enchiladas Recipe | MyRecipes image

Serve these breakfast enchiladas with salsa and sour cream, and a side of sliced fresh fruit.

Provided by MyRecipes

Yield Makes 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 tablespoon butter or margarine
12 large eggs, lightly beaten
½ (16-ounce) process cheese spread loaf with peppers, cubed and divided
1?½ cups chopped cooked ham
12 (8-inch) flour tortillas
2 tablespoons milk

Steps:

Melt butter in a large nonstick skillet over medium heat; add eggs. Cook, without stirring, until eggs begin to set on bottom.
Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist (do not stir constantly). Remove eggs from heat.
Add half of cheese to eggs, stirring until cheese melts; chill remaining cheese. Stir ham into egg mixture.
Spoon mixture evenly down centers of tortillas; roll up, jellyroll fashion. Place seam side down in a lightly greased 13- x 9-inch baking dish. Cover and chill 8 hours. Let stand at room temperature 30 minutes.
Bake at 350º for 40 minutes or until thoroughly heated.
Combine remaining cheese and milk in a small saucepan; cook over medium heat, stirring until cheese melts. Spoon over enchiladas.

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