Breakfast Enchiladas
Flour tortillas are stuffed with scrambled eggs, cheddar cheese, diced green chilies and Jones Canadian Bacon. Top with sour cream and salsa.
Ingredients
| 12 | Eggs |
| 1 (7 oz) can | Diced Green Chilies, drained |
| 2 (10 oz) cans | Green Chili Enchilada Sauce |
| 1/3 cup | Half and Half |
| 12 | Flour Tortillas (taco size) |
| 2 cups | Cheddar Cheese, shredded |
| 1 (6 oz) package | |
| 1 cup | Monterey Jack Cheese, shredded |
Sour Cream (optional) |
|
Salsa (optional) |
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Directions
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Beat eggs in large bowl; cook in skillet until scrambled. Mix in can of diced green chilies and set aside.
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Preheat oven to 350˚F.
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In large bowl mix together enchilada sauce and half and half until well combined. Lightly coat bottom of large casserole dish with small amount of sauce.
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To assemble enchiladas fill each tortilla with eggs, a small handful of cheddar cheese, and about 2 tablespoons of Canadian Bacon. Roll and place seam side down in casserole dish. Repeat with remaining ingredients. Pour green chili sauce over tortillas. Sprinkle with monterey Jack cheese.
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Cover with foil and bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through. Let set for 5 minutes before serving. Serve with sour cream and salsa if desired.
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To Make Ahead: Cover with foil and place in fridge or freezer. If frozen, let thaw in fridge before baking. Increase baking time by 5-10 minutes if starting with cold enchiladas.
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Ratings and Reviews
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