Egg and Green Chile Enchiladas

READY IN: 1hr
Recipe by Starrynews

This hearty and delicious recipe was inspired by two recipes: the filling from Egg Enchiladas and the sauce from Santa Fe Enchiladas. We really enjoy this for brunch!

Top Review by Sydney Mike

As much as I like to think I try to make 1st time recipes just the way they're written, when it comes to jalapeno peppers & cumin, I usually cut back, as I did with this one ~ Used 3/4 teaspoon of cumin & most of 1 jalapeno! Still, we were very satisfied with the resulting enchiladas & would enjoy having them again! Thanks for sharing the recipe! [Made & reviewed for my chosen partner in the Vegetarian/Vegan Recipe Swap 22]

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. For sauce, place onions, garlic, and jalapeno in a medium saucepan prepared with nonstick cooking spray, and cook until onion is translucent.
  3. Stir in cumin and oregano before adding the chopped tomatoes.
  4. Allow sauce to simmer and thicken, about 10 minutes.
  5. Meanwhile, for filling, prepare a medium saucepan with nonstick cooking spray and heat over medium heat.
  6. Saute onion until translucent.
  7. Add chilies, cumin, chili powder, and chopped eggs and warm through.
  8. Remove from heat and mix in cheese.
  9. Place filling evenly in the center of each tortilla and roll. Place in a lightly greased baking dish.
  10. Cover enchiladas with sauce and top with cheese.
  11. Bake for 20-25 minutes, or until enchiladas are warmed through and cheese has melted.

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