Ingredients for Holiday Breakfast Enchiladas
- Green Pepper
- Red Pepper
- Onion
- Butter
- 8 large eggs
- 1/2 cup sour cream
- 1/2 cup salsa
- Cooked Ham
- Flour Tortillas
- Cheddar Cheese
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How to Make Holiday Breakfast Enchiladas
- Saute 1 cup chopped bell peppers (any color) and 1/2 cup chopped onions in 2 tablespoons of butter or oil over medium heat until tender (about 5-7 minutes).
- Remove vegetables from the skillet. Add 8 large eggs to the skillet and scramble until cooked through (about 5-7 minutes).
- Stir in 1/2 cup sour cream and 1/2 cup salsa into the scrambled eggs.
- Return the sauteed vegetables to the skillet. Add 1 (10 ounce) can of diced tomatoes and green chilies (undrained), 1 cup shredded cheddar cheese (reserve 1 cup for topping), and 1 teaspoon chili powder. Heat through, stirring gently.
- Spread about 1/2 cup of the egg and vegetable mixture onto the center of each of 8 large flour tortillas.
- Roll up each tortilla tightly and place seam-side down in a greased 9x13 inch baking dish.
- Repeat until all tortillas are filled.
- Sprinkle the reserved 1 cup of shredded cheddar cheese evenly over the enchiladas.
- Bake at 350°F (175°C) for 20-30 minutes, or until the cheese is melted and bubbly.
- Serve immediately with extra sour cream and salsa.
- **Freezing Instructions:** Freeze the enchiladas after step 7. Wrap the baking dish tightly with plastic wrap and then foil. Label and freeze for up to 2 months. To bake from frozen, remove from freezer the night before. Let thaw completely before baking. Then, follow steps 8-10 adding 10-15 minutes to the baking time.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
20g
Fat
91g
Carbs
12g
