Eggchilada
Transform your breakfast routine with this irresistible Eggchilada recipe, a fusion of creamy scrambled eggs and classic enchilada flavors baked to perfection. Soft corn tortillas are filled with fluffy, seasoned eggs and a blend of cheddar and Monterey Jack cheeses, then smothered in rich enchilada sauce and more melted cheese. Topped with fresh green onions, vibrant cilantro, and a dollop of tangy sour cream, this comforting dish is perfect for brunch, dinner, or meal prep. Ready in under 40 minutes, this recipe combines simplicity and bold flavors, making it a must-try for fans of breakfast burritos, enchiladas, or Tex-Mex-inspired meals.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 2 tablespoons milk
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 6 pieces corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup enchilada sauce
- 2 tablespoons olive oil
- 2 pieces green onions, chopped
- 2 tablespoons cilantro, chopped
- 0.5 cup sour cream
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish and set it aside.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring frequently, to form soft scrambled eggs. Remove from heat and set aside.
Wrap the corn tortillas in a damp paper towel and microwave them for 20-30 seconds to make them pliable.
On a flat surface, lay out a corn tortilla. Spoon a portion of scrambled eggs into the center, add a sprinkle of both cheddar and Monterey Jack cheese, and roll up the tortilla tightly. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas and eggs.
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well-coated. Sprinkle the remaining cheese over the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped green onions and cilantro.
Serve warm with a dollop of sour cream on the side or on top. Enjoy your Eggchiladas!
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1397 mg | 466% | |
| Sodium | 4601 mg | 200% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 17.1 g | ||
| Protein | 116.7 g | 233% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 2166 mg | 167% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1349 mg | 29% | |
*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.
