Breakfast Enchiladas

1. 1

   Heat and oil skillet for sautee high heat.

2. 2

   Add onion, bell pepper, garlic, cilantro, tomatoes, salt and pepper in pan.

3. 3

   cook roughly 5-6 mins with occasional stirring.

4. 4

   You can add any shredded meat of your choice since this is the filling.

5. 5

   I usually use shredded Beef or chicken.

6. 6

   But most of the time I just use veggies.

7. 7

   Cook veggies down where they become thick and saucey.

8. 8

   Then remove from heat.

9. 9

   Heat and oil different small skillet on med/high heat

10. 10

    Scramble 2 eggs at a time, season if you prefer, I just put a pinch of salt and black pepper.

11. 11

    Insert the scrambled 2 eggs in the skillet forming a pancake shape.

12. 12

    This should be enough to fill the whole skillet.

13. 13

    Cook for about 1 1/2 min to 2 mins until you are able to flip.

14. 14

    Do not flip while runny, flip when the top begins to firm up just a bit.

15. 15

    Then cook for another 1 1/2 min or so to even out the side.

16. 16

    Set egg on plate, add veggie filling, sprinkle some Queso Fresco and roll in place.

17. 17

    Top with salsa (I use homemade salsa but you can use any chunky salsa of your likings), and sprinkle with Monerey Jack Cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.