Make Ahead Breakfast Enchiladas

8
Easy
Beverages

Characteristics

Kid Approved Vegetarian High Calcium Without gluten Without nuts

Nutritional Facts Per Serving

230
Calories
12 g
Protein
17 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 230
  • Lipides 13 g
    • Saturated fat  6 g
  • Cholesterol 210 mg
  • Sodium  580 mg
  • Carbs 17 g
    • fiber  3 g
    • Sugar  2 g
  • Protein 12 g

Ingredients

  • 8 eggs
  • 2 cups (500 mL) tomato salsa, divided
  • 2 green onions, thinly sliced
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 tbsp (30 mL) butter
  • 1 1/2 cups (375 mL) shredded Monterey Jack cheese, divided
  • 8 corn tortillas
  • 2 tbsp (30 mL) finely chopped fresh cilantro

Method

  1. Whisk eggs with 1/4 cup (60 mL) salsa, 2 tbsp (30 mL) water, green onions, salt and pepper. Heat butter in large non-stick skillet over medium heat. Pour in egg mixture. Cook about 5 min., stirring frequently, until soft curds start to form. Sprinkle with 1/2 cup (125 mL) cheese. Cook 1 min. until cheese starts to melt. Remove from heat; let stand 5 min. 
  2. Arrange scrambled egg mixture in strips in centre of tortillas. Roll up tortillas tightly; place seam-side down in greased 9 x 13-in. (3-L) freezer and oven-safe baking dish. (Make-Ahead: Cover baking dish tightly; freeze up to 2 weeks.) 
  3. Preheat oven to 400°F (200°C). Top enchiladas with remaining 1 3/4 cup (425 mL) salsa and remaining 1 cup (250 mL) cheese. Cover baking dish with foil; bake 40 min. (longer, if from frozen), or until hot. Remove foil; bake another 15 min., until cheese is melted and bubbly. Garnish with cilantro. Serve with a tomato and cucumber salad, plus sliced ripe avocado. 

Tip: Alternatively garnish with crumbled feta cheese and sliced green onions.

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