Egg and Green Chile Enchiladas
Get ready to elevate your breakfast or dinner game with these Egg and Green Chile Enchiladas, a vibrant twist on classic enchiladas that’s bursting with bold flavors and creamy textures. Fluffy scrambled eggs are paired with roasted green chiles and melty Mexican-blend cheese, then wrapped in soft flour tortillas and smothered in a tangy green enchilada sauce. Baked to golden, bubbly perfection, this dish is a comforting yet zesty option that’s perfect for breakfast, brunch, or even a hearty weeknight meal. Ready in just 40 minutes and customizable with sour cream and fresh cilantro, this easy enchilada recipe offers the perfect balance of spice, creaminess, and cheesy delight. Whether you're looking for a family-friendly dish or a standout addition to your menu, these enchiladas are guaranteed to impress!
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Recipe Information
Ingredients
- 8 pieces Large eggs
- 0.25 cups Milk
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Butter
- 8 pieces Flour tortillas (8-inch)
- 1 cups Roasted green chiles, diced (canned or fresh)
- 2 cups Shredded Mexican-blend cheese
- 2 cups Green enchilada sauce
- 0.5 cups Sour cream (optional, for serving)
- 0.25 cups Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
In a medium mixing bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
Heat a large nonstick skillet over medium heat and melt the butter. Pour in the egg mixture and cook gently, stirring frequently, until the eggs are soft and just set. Remove from heat and set aside.
Place a single tortilla on a clean surface. Spoon a portion of the scrambled eggs across the center, followed by a small handful of diced green chiles and a sprinkle of shredded cheese. Roll the tortilla tightly around the filling and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas, eggs, green chiles, and cheese.
Pour the green enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered. Top with the remaining shredded cheese.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with sour cream and fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
3237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1819 mg | 606% | |
| Sodium | 12497 mg | 543% | |
| Total Carbohydrate | 265.8 g | 97% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 42.7 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 2636 mg | 203% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3308 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
