Make Ahead Breakfast Enchiladas

Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Makes: 8


  1. 8 eggs
  2. 2 cups (500 mL) tomato salsa, divided
  3. 2 green onions, thinly sliced
  4. 1/2 tsp (2 mL) each salt and pepper
  5. 2 tbsp (30 mL) butter
  6. 1 1/2 cups (375 mL) shredded Monterey Jack cheese, divided
  7. 8 corn tortillas
  8. 2 tbsp (30 mL) finely chopped fresh cilantro


  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.