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Egg And Green Chile Enchiladas Recipe

Spice up your brunch with these hearty and delicious Egg and Green Chile Enchiladas! Inspired by two beloved recipes (filling from #319626 & sauce from #214861), this recipe combines the best of both worlds. Imagine tender eggs and vibrant green chiles nestled in warm corn tortillas, smothered in a rich, smoky sauce, and topped with melted cheese. Perfect for a satisfying weekend brunch or a flavorful weeknight dinner. Get ready for a taste explosion!

Prep Time 20 mins
Cook Time 60 mins
Calories 378.1 kcal
Protein 37g
Rating 5.0 (2 Reviews)
Egg And Green Chile Enchiladas 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Egg And Green Chile Enchiladas

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How to Make Egg And Green Chile Enchiladas

  1. Preheat oven to 350°F (175°C).
  2. **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.
  3. Stir in 1 teaspoon ground cumin and 1 teaspoon dried oregano. Add 1 (28-ounce) can of diced tomatoes, undrained.
  4. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.
  5. **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.
  6. 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.
  7. Remove from heat and stir in 1 cup of shredded cheddar cheese (or your favorite Mexican cheese blend).
  8. **Assemble the enchiladas:** Fill each tortilla with an even amount of the egg and chile filling. Roll up tightly.
  9. Place the enchiladas in a lightly greased 9x13 inch baking dish.
  10. Pour the sauce evenly over the enchiladas. Top with 1/2 cup of shredded cheddar cheese.
  11. 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

Recipe Categories (Choose a category and find related recipes!)

Main Courses Breakfast & Brunch Main Dish / Dinner The Americas American Mexican Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Breakfast Dietary Low Calorie Low In Something