Ingredients for Egg Enchiladas
- Salad Oil
- 1/2 medium onion, chopped
- 1/2 green bell pepper, chopped
- 1 cup tomato sauce
- 1 teaspoon chili powder
- 6 large eggs
- 1/4 cup half-and-half
- Green Chilies
- Salt and pepper to taste
- 1 tablespoon butter
- Corn Tortillas
- Cheddar Cheese
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How to Make Egg Enchiladas
- Heat 1 tablespoon of oil in a wide frying pan over medium heat. Sauté 1/2 medium onion and 1/2 green bell pepper, chopped, until softened (about 5 minutes).
- Add 1 cup of your favorite tomato sauce and 1 teaspoon of chili powder.
- Simmer uncovered for about 10 minutes, stirring occasionally.
- In a separate bowl, lightly beat 6 large eggs with 1/4 cup of half-and-half.
- Stir in 1/4 cup chopped canned green chiles (such as jalapeños or serranos), salt, and pepper to taste.
- In another frying pan over medium-low heat, melt 1 tablespoon of butter. Add the egg mixture and cook, stirring occasionally, until set to your liking (about 5-7 minutes).
- Briefly heat 6 corn tortillas (about 10 seconds each) in the microwave to make them more pliable. Dip each tortilla in the hot tomato sauce until softened. Spoon 1/6 of the scrambled eggs down the center of each tortilla.
- Roll up the tortillas and place them seam-side down in a shallow baking dish.
- Reheat the remaining tomato sauce to boiling. Pour over the enchiladas and sprinkle generously with 1 cup of shredded cheese (Monterey Jack, cheddar, or a Mexican blend).
- Broil for 2-3 minutes, 4 inches from the heat, until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
28g
Fat
50g
Carbs
7g
