Egg Enchiladas Recipe

Name: Egg Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons salad oil; 1 medium onion, chopped; 1 green pepper, seeded and chopped; 3 (8 ounce) cans tomato sauce; 2 teaspoons chili powder; 8 eggs; 1/4 cup half-and-half or 1/4 cup milk; 2 tablespoons chopped canned california green chilies; salt and pepper; 2 tablespoons butter or 2 tablespoons margarine; 6 corn tortillas; 1 cup shredded cheddar cheese (about 4 ounces)

Servings: persons

2 tablespoons salad oil
1 medium onion, chopped
1 green pepper, seeded and chopped
3 (8 ounce) cans tomato sauce
2 teaspoons chili powder
8 eggs
1/4 cup half-and-half or 1/4 cup milk
2 tablespoons chopped canned california green chilies
salt and pepper
2 tablespoons butter or 2 tablespoons margarine
6 corn tortillas
1 cup shredded cheddar cheese (about 4 ounces)

1
Heat oil in a wide frying pan over medium heat and saute onion and green pepper until limp; add tomato sauce and chili powder. Simmer, uncovered, for about 10 minutes.
2
Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
3
In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
4
Dip each tortilla in hot tomato sauce until soft and spoon 1/6 of the scrambled eggs down the center. Roll up and place seem side down in a shallow baking dish.
5
Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
6
Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 tablespoons salad oil, 1 medium onion, chopped, 1 green pepper, seeded and chopped, 3 (8 ounce) cans tomato sauce, and more.

Yes, Egg Enchiladas falls under the Soups & Stews 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.

Egg Enchiladas

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