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    You are in: Home / Recipes / Egg Enchiladas Recipe
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    Egg Enchiladas

    Egg Enchiladas. Photo by Starrynews

    1/2 Photos of Egg Enchiladas

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    cookiedog's Note:

    These are scrambled eggs with a Mexican twist that can be served any time of the day. They don't require baking time however; they are slipped under the broiler to melt the cheese. Sometimes I heat the tortillas briefly in the microwave before dipping in the sauce to keep them from cracking when rolling them up. Recipe is from Sunset Mexican Cook Book.

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    Ingredients:

    Yield:

    enchila ...

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a wide frying pan over medium heat and sauté onion and green pepper until limp; add tomato sauce and chili powder. Simmer, uncovered, for about 10 minutes.
    2. 2
      Beat eggs lightly with half and half; add chiles, and salt and pepper to taste.
    3. 3
      In another frying over medium-low heat, melt butter, add eggs and cook until set to your liking.
    4. 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. 5
      Reheat remaining sauce to boiling, pour over top, and sprinkle with cheese.
    6. 6
      Place under broiler, 4 inches from heat until cheese melts (about 3 minutes).

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    Ratings & Reviews:

    • on December 28, 2010

      45

      Simple and delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2010

      55

      Easy and delicious! I used olive oil, skim milk, butter, a 4 cheese Mexican-style blend, and omitted the salt. We loved the results. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2008

      55

      Really good and quick to put together! Made these for Sunday brunch and used 8 corn tortillas. I never have good results softening tortillas in sauce, so next time I'll soften in hot oil before dipping in sauce. The sauce is yummy and goes well with the eggs, tomatoey and not too spicy. Would also be nice with additional chili powder. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Egg Enchiladas

    Serving Size: 1 (1710 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 365.2
     
    Calories from Fat 211
    57%
    Total Fat 23.5 g
    36%
    Saturated Fat 10.0 g
    50%
    Cholesterol 315.6 mg
    105%
    Sodium 861.5 mg
    35%
    Total Carbohydrate 23.8 g
    7%
    Dietary Fiber 4.1 g
    16%
    Sugars 7.1 g
    28%
    Protein 16.8 g
    33%

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