Prep 30 mins
Cook 15 mins
Great breakfast casserole for company. Adapted from the "Creme de Colorado" cookbook. If you don't have avocados or they are not ripe, you can substitute premade guacamole for the avocados.
- 1 garlic clove, minced
- 1⁄2 onion, chopped
- 1⁄4 cup butter
- 1⁄4 cup flour
- 2 cups milk, heated
- 1 (7 ounce) canchopped green chilies (mild, medium, or hot ( I prefer a mix of medium or hot)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 10 eggs
- 2 avocados or 7 ounces guacamole
- 8 flour tortillas
- 3 cups shredded cheddar cheese or 3 cups monterey jack cheese or 3 cups Mexican blend cheese
- 1 cup sour cream
- 2 tomatoes, chopped or 2 pico de gallo or 2 salsa
- Preheat oven to 350 degrees.
- In a large skillet, saute garlic, onion, and butter over high heat.
- Then slowly blend in flour until smooth; then slowly add heated milk, whisking constantly until thick.
- Add green chiles, salt, and pepper. Remove from heat and set sauce aside.
- In a small bowl, mash avocados.
- In a large skillet, scramble eggs until just set.
- Onto each tortilla spoon 2 tbls. sauce, 1/8 of the eggs, and 1/8 of avocado.
- Roll up and place seam side down in 13 x 9 baking dish.
- Spoon remaining sauce over tortillas.
- Sprinkle with cheese.
- Bake 15-20 minutes.
- Top with sour cream and chopped tomato.
Just finished eating this for brunch - it really hit the spot! I used prepared guacamole which was yummy. I think homemade guac would be better & in general, guac has more flavor than plain avocaadoes anyway. Another idea was to use a diced poblano sauteed with the onion instead of canned chiles. Dh suggested salsa instead of tomatoes. YUMMY STUFF!! It was perfect after an early morning arctic soccer game, lol. Thanks, Kathy!
This made a wonderful Sunday Brunch! I did add a pinch of taco seasoning to the white sauce for a leetle zip; and used some diced pickled Jalepenos for the green chiles. Leaves a nice tingle on the taste buds. Not too hot nor bland. Made for Elves Cook-a-Thon in Cooking Photos.
I made this tonight. I wanted to cut down on the fat content, and substituted 1 cup of chicken stock for 1 cup of milk. I also cut down on the cheese. I thought it was very easy to make. We really enjoyed the dish, and I will make it again. We have an "egg night" every week, but my husband doesn't like breakfast for dinner. This dish passed his test.