Vegetarian

Egg Crepe Spinach Enchiladas is for Breakfast.

Egg Crepe Spinach Enchiladas takes several minutes to prepare.

Egg Crepe Spinach Enchiladas takes several minutes to cook.

Egg Crepe Spinach Enchiladas makes 4 servings.

The ingredients for Egg Crepe Spinach Enchiladas are:

6 serving Egg white, large
1 large Egg, fresh, whole, raw
2 tbsp Butter, unsalted
1 tsp Garlic Minced
1/2 cup, chopped Scallions, raw
1/2 cup, chopped Peppers, sweet, red, fresh
2 tbsp Chopped Green Chiles Fire Roasted, Great Value
1-2 Tablespoons Cilantro, raw
2 cup Spinach, fresh
1 10 ounce can Green Enchilada Sauce
1/2 cup Colby and Monterey Jack Cheese shredded

Here is how you make Egg Crepe Spinach Enchiladas:

1. In a 1 cup measuring cup: whisk eggs2. Heat/spray an 8? non stick skillet 3. Pour 1/4 cup egg into hot skillet; swirling evenly to coat bottom of pan; cook about 1 minute, using a spatula to loosen edges of the crepe; when the eggs are set and there is just a little bit of shiny raw egg on top, carefully slide the spatula under crepe and flip cooking for a few more seconds, then hold the pan over a plate and flip crepe onto the plate. Repeat process making 4 crepes.4. In a medium-large skillet melt butter on medium heat. Add garlic & scallions?saut? for 3 min, then add red pepper, cilantro, green Chile?s and saut? for another 4 min. Add spinach and saut? until spinach wilted. Remove from heat.5. Preheat oven to 350? 6. In a 8x8 baking dish pour a small portion of enchilada sauce just to coat bottom.7. Divide veggie mix into 4 portions in skillet, place measured out portion of veggie into egg crepe, roll up and place into baking dish. Repeat until all 4 filled. 8. Pour remaining enchilada sauce over rolled crepe and cover with shredded cheese.9. Bake for 30-40 min or until cheese is melted or starts browning Top with diced tomatoes, diced avocado, and scallions if desired Serving Size:?1 enchilada

The nutritional information for Egg Crepe Spinach Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 635.4

• Total Fat: 30.2 g
• Cholesterol: 73.4 mg
• Sodium: 2,693.7 mg
• Total Carbs: 68.6 g
• Dietary Fiber: 10.7 g
• Protein: 24.5 g