Breakfast Enchiladas Recipe

Name: Breakfast Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 x Large eggs, beaten; 2 Tbsp. Lowfat milk; 1/4 c. Diced green chilies Salt and pepper to taste; 2 Tbsp. Butter or possibly margarine; 4 x Corn tortillas; 3/4 c. Shredded cheddar cheese; 1 sm Onion, minced; 1/2 c. Minced green pepper; 1 1/2 Tbsp. Veg. oil; 1 can Tomato sauce, (15-oz); 1 1/2 tsp Chili pwdr

Servings: persons

1
Preheat broiler.
2
Combine Large eggs, lowfat milk, chilies, salt and pepper.
3
In a skillet over medium-low heat, scramble egg mix in melted butter.
4
Cook till hard as desired.
5
Dip tortillas 1 at a time into warm Enchilada Sauce till soft.
6
Spoon 1/4 of the Large eggs down center of each tortilla.
7
Roll up and place, seam side down, in a single layer in a greased 10 x 6-inch glass baking dish.
8
Bring remaining sauce to boil.
9
Pour proportionately over rolled tortillas; sprinkle with cheese.
10
Broil about 4 inches from heat 2-3 min or possibly till cheese melts.
11
In a small skillet over medium heat, sautee onion and green pepper in oil till onion is limp.
12
Stir in tomato sauce and chili pwdr.
13
Reduce heat to low and simmer while the Large eggs are cooking.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 x Large eggs, beaten, 2 Tbsp. Lowfat milk, 1/4 c. Diced green chilies Salt and pepper to taste, 2 Tbsp. Butter or possibly margarine, and more.

Yes, Breakfast Enchiladas Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!