Egg and Green Chile Enchiladas

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!

• Ready In: 1 hr
• Serves: 6

Ingredients

• Sauce

• 1  medium onion, chopped
• 3 -4  garlic cloves, chopped
• 1 -2  small  jalapeno, minced (remove seeds to taste- the more seeds you leave in, the spicier it will be)
• 1  teaspoon cumin
• 1  teaspoon dried oregano
• 1 (28 ounce) can chopped tomatoes

• Filling

• 1⁄4 cup onion, chopped
• 1 (4 ounce) can  chopped green chilies, drained
• 1⁄4 teaspoon cumin
• 1⁄4 teaspoon chili powder
• 8  hard-boiled eggs, chopped
• 1⁄2 cup monterey jack pepper cheese, shredded
• 6 (8 inch)  tortillas

• Topping

• 1⁄4 cup monterey jack pepper cheese, shredded

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.