Egg Enchiladas
Elevate your breakfast or brunch game with these irresistible Egg Enchiladas—a flavorful fusion of fluffy scrambled eggs, creamy cheddar and Monterey Jack cheeses, and zesty red enchilada sauce, all wrapped in soft flour tortillas and baked to golden perfection. Ready in just 35 minutes, this easy-to-make recipe delivers the perfect balance of comfort and bold flavors. Garnish with fresh cilantro, green onions, and a dollop of sour cream for a restaurant-quality presentation. Perfect for family gatherings or a cozy weekend meal, these Egg Enchiladas are a crowd-pleasing twist on a Tex-Mex classic that will leave everyone coming back for more.
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Recipe Information
Ingredients
- 8 pieces Large eggs
- 0.25 cups Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Butter
- 8 pieces Flour tortillas (8-inch)
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1.5 cups Red enchilada sauce
- 2 tablespoons Chopped fresh cilantro (optional garnish)
- 0.25 cups Sour cream (optional garnish)
- 2 tablespoons Chopped green onions (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat a large nonstick skillet over medium heat and melt the butter. Once melted, pour in the egg mixture and cook, stirring frequently, until soft scrambled eggs form. Remove from heat and set aside.
On a clean surface, lay out the flour tortillas. Divide the scrambled eggs evenly among the tortillas, placing them in the center. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the eggs.
Roll each tortilla tightly around the filling to form enchiladas. Place the enchiladas seam-side down in the prepared baking dish.
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully coated. Sprinkle any remaining cheese on top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with chopped cilantro, sour cream, and green onions if desired.
Serve warm and enjoy your delicious egg enchiladas!
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1810 mg | 603% | |
| Sodium | 7086 mg | 308% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 17.2 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 1978 mg | 152% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 837 mg | 18% | |
*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.
