Ingredients for Ham And Egg Enchiladas
- 2 tablespoons butter
- Red Bell Pepper
- Scallions
- 1 cup diced ham
- Black Olives
- 6 large eggs
- Flour Tortillas
- Monterey Jack Pepper Cheese
- 1 cup enchilada sauce
- 1/2 cup salsa
- 1 avocado, sliced
- Sour cream, to taste
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How to Make Ham And Egg Enchiladas
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a large nonstick skillet over medium heat.
- Add 1/2 cup chopped bell pepper and 1/2 cup chopped onion. Cook and stir for 2 minutes.
- Add 1 cup diced ham and 1/4 cup chopped green olives. Cook and stir for 1 minute.
- In a medium bowl, lightly beat 6 large eggs with a wire whisk.
- Pour the beaten eggs into the skillet with the ham and vegetables.
- Cook until the eggs are set but still slightly soft, about 5-7 minutes, stirring occasionally.
- Spread 1/3 cup of the egg mixture evenly down the center of each of 6 large flour tortillas.
- Top each tortilla with 1 tablespoon of shredded cheese (about 1/2 cup total).
- Roll up the tortillas and place them seam-side down in an 11x7 inch baking dish.
- In a small bowl, combine 1 cup enchilada sauce and 1/2 cup salsa. Pour evenly over the enchiladas.
- Cover the baking dish with foil and bake for 20 minutes.
- Uncover and sprinkle with the remaining cheese.
- Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve each enchilada with a slice of avocado and 1 teaspoon of sour cream. Enjoy with a side of rice, beans, and mango salsa!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
11g
Fat
60g
Carbs
8g
