Ingrédients pour Egg And Green Chile Enchiladas
- Onion
- Garlic Cloves
- 1/2 jalapeno pepper, seeded and minced
- 1 1/2 teaspoons ground cumin
- Dried Oregano
- 1 (28-ounce) can diced tomatoes, undrained
- Green Chilies
- 1/4 teaspoon chili powder
- Hard Boiled Eggs
- Monterey Jack Pepper Cheese
- 8-10 corn tortillas
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Comment préparer Egg And Green Chile Enchiladas
- Preheat oven to 350°F (175°C).
- **Make the sauce:** Lightly spray a medium saucepan with nonstick cooking spray. Add 1/2 medium onion (chopped), 2 cloves garlic (minced), and 1/2 jalapeno pepper (seeded and minced). Cook until the onion is translucent, about 5 minutes.
- Stir in 1 teaspoon ground cumin and 1 teaspoon dried oregano. Add 1 (28-ounce) can of diced tomatoes, undrained.
- Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.
- **Prepare the filling:** Lightly spray a medium saucepan with nonstick cooking spray. Heat over medium heat. Add 1/2 medium onion (chopped) and cook until translucent, about 3 minutes.
- Add 1 (4-ounce) can of chopped green chiles, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder, and 4 large eggs (scrambled or chopped). Cook until the eggs are heated through, about 2-3 minutes.
- Remove from heat and stir in 1 cup of shredded cheddar cheese (or your favorite Mexican cheese blend).
- **Assemble the enchiladas:** Fill each tortilla with an even amount of the egg and chile filling. Roll up tightly.
- Place the enchiladas in a lightly greased 9x13 inch baking dish.
- Pour the sauce evenly over the enchiladas. Top with 1/2 cup of shredded cheddar cheese.
- Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
30g
Fat
30g
Carbs
13g
