Mexican

Breakfast egg enchiladas is for Breakfast.

Breakfast egg enchiladas takes 30 minutes to prepare.

Breakfast egg enchiladas takes 15 minutes to cook.

Breakfast egg enchiladas makes 2 servings.

The ingredients for Breakfast egg enchiladas are:

1/2 medium onion, chopped fine
1 small can green chilies chopped
1 tsp canola oil
2 cloves garlic, minced
2 tbsp chili powder
2 tsp cumin
1 tbsp sugar
1 6 o can tomato sauce
1/2 to 1 cup water

1/4 cup shredded sharp cheddar cheese
1/4 cup shredded monterey jack cheese
1/2 cup minced fresh cilantro
4 soft corn tortillas

2 eggs + 1 egg white scrambled

Here is how you make Breakfast egg enchiladas:

Pre-heat oven to 350 F.Spray small baking dish with cooking sprayCombine onion, oil and chilies in large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder,cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce and 1/2 cup of the water. Bring sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes. Add more water if the sauce is too thick.Mix 2 eggs and 1 egg white with a small amount of water. Heat pan and spray with cooking spray. Add eggs and scramble until set but still very soft.Mix half of the cheeses with some of the cilantro.Stack the tortillas on a plate, cover with plastic wrap and microwave for 30 seconds, until warm and pliable.Divide the scrambled eggs into 4 portions. Spoon a portion of the egg onto a tortilla, spoon some sauce to cover, sprinkle with some of the cheese. Roll up and put seam side down in the baking dish. Do all 4 tortillas. Cover the tortillas in the pan with the sauce. Sprinkle the rest of the cheese over the top.Put in oven for 15 minutes.Remove from oven and serve. You can sprinkle the cilantro over the enchiladas before you serve them.Serving Size:?makes 4 enchliladas, two enchiladas is 1 serving

The nutritional information for Breakfast egg enchiladas is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 385.1

• Total Fat: 21.2 g
• Cholesterol: 240.9 mg
• Sodium: 585.5 mg
• Total Carbs: 42.5 g
• Dietary Fiber: 8.3 g
• Protein: 19.2 g

Breakfast egg enchiladas is Mexican cuisine.

The dietary needs meet for Breakfast egg enchiladas is Gluten Free