Description
Elevate your mornings with these delightful Breakfast Enchiladas! Soft flour tortillas are filled with fluffy scrambled eggs, zesty bell peppers, and melted cheese, all drizzled with savory enchilada sauce. Perfect for lazy weekends or festive brunches, this dish is a flavorful celebration that transforms breakfast into an occasion.
Ingredients
Scale
- 4 large flour tortillas
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup chopped bell peppers (mix of red and green)
- ½ cup diced onions
- 1 cup enchilada sauce (store-bought or homemade)
- Cooking spray
- ½ cup sour cream
- ¼ cup chopped cilantro
Instructions
- Preheat your oven to 375°F (190°C) and spray a baking dish with cooking spray.
- In a skillet over medium heat, sauté diced onions and bell peppers until softened. Whisk the eggs with salt and pepper in a bowl, then pour into the skillet. Cook until just set.
- Take one tortilla, add a scoop of the egg mixture and sprinkle with shredded cheese. Roll tightly and place seam-side down in the baking dish.
- Pour enchilada sauce over the rolled tortillas and top with extra cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 320mg